Baby
Brioche Buns
Ingredients
2⅓
cups white bread flour
1
tablespoon granulated sugar
½ teaspoon
salt
1
teaspoon easy-blend dry yeast
3
eggs
⅓ cup
milk, plus extra for brushing
5
tablespoons butter melted and cooled
5
sugar cubes
Sunflower
or vegetable oil, for greasing
Good
–quality plum jam, to serve
A 12-hole
muffin tin
Makes
12
Method
1.
Sift the flour, sugar, salt, and yeast
into a large bowl and make a well in the center of the mixture.
2.
Beat the eggs and milk together in
another bowl, reserving 1 tablespoon of the mixture in a separate bowl.
3.
Stir the butter into the remaining
liquid, then pour into the flour mixture and bring together to make a soft
dough using a fork.
4.
Turn out onto a lightly floured surface
and knead for 5-10 minutes, working in a little more flour until the surface
becomes smooth and dry.
5.
Put the dough in a lightly greased bowl,
grease the top of the dough with oil, wrap in a plastic bag, and let rise in a
warm place for about 1 hour until doubled in size.
6.
Meanwhile, cut out twelve 4-inch squares
of parchment paper and press into the muffin tin.
7.
Turn the dough out onto a lightly
floured surface and knead until firm and elastic.
8.
Divide the dough into 12 equal pieces
and roll into balls.
9.
Place a ball of dough in each section of
the muffin tin, wrap the tin in a plastic bag, and let rise in a warm place for
20-30 minutes until almost doubled in size.
10.
Gently crush the sugar cubes to make
coarse sugar crystals.
11.
Brush the tops of the buns with milk,
sprinkle with the sugar crystals, and bake in a preheated oven at 400°F for
about 15 minutes until risen, golden, and firm underneath.
12.
Transfer to a wire rack to cool
slightly.
13.
Serve warm with plum jam.
Note that went along with the recipe:
Made from enriched bread dough, these irresistible
little French buns make the perfect alternative to traditional scones. I like them best served warm, broken open and
spread with homemade plum jam.
Baby
Brioche Buns were made and prepared by
Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from the Afternoon
Tea by Susannah Blake, the chapter on “Scones and Teacakes”, Recipe is on
page 32 “First published in the USA in 2006 by Ryland Peters & Small”.
Please note that I didn’t have in 5 sugar cubes for
crushing and sprinkling as noted above in method 10, I, however, used granulated
sugar and a little cinnamon for sprinkling.
Please note that I didn’t have in Easy-Blend Dry
Yeast as noted for this recipe it was substituted with Fleischmann's
Yeast package.
Please
also note that the kneading process was done with a KitchenAid KSM150PSWH Artisan Series 5-Quart Mixer,
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