Brioche
Whole Wheat Buns
Ingredients
1⅓
cups white bread flour
1
cup whole wheat 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 vegetable oil
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 flours, 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.
Brioche
Whole Wheat 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 Easy-Blend Dry
Yeast as noted for this recipe it was substituted with Fleischmann's
Yeast package and instead of using melted butter,
vegetable oil was used. To make a little
more than the original recipe all ingredients were doubled.
Please
also note that the kneading process was done with a KitchenAid KSM150PSWH Artisan Series 5-Quart Mixer,
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