Brioche is a classic French bread which is yeast-risen. It is also an enriched bread as it contains large amounts of butter, egg, and milk . The dough swallows up far more butter than you think possible and hat’s what forms the super tender, matte crust with a rich, soft and flaky crumb. This Brioche Bun recipe is the eggless version of the classic brioche bun.
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Prep Time1 hr 45 mins
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Cook Time30 minutes
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Ingredients
Directions
Combine the milk and yeast and sugar in a cup and set aside for 10 minutes for the yeast to activate.
Add the yeast mixture to the flour and combine well using a laddle or the handle of a spatula. Then add the butter and mix to combine. You can use a stand mixer if you have. it will make your work more easier.
Transfer the dough to a floured surface and knead until it is soft and elastic. It will take ant where between 10 and 15 minutes.
Once kneaded well , shape it to a ball and place it in a bowl. Cover it with a towel and set aside to proof for a hour or until it doubles in size.
Once the dough has doubled, turn it out on a lightly floured surface and gently knead for 2 minutes. Divide the dough into 4 equal-sized portions.
Once the dough has doubled, turn it out on a lightly floured surface . Divide the dough into 2 equal-sized portions. Set aside one for next batch or freeze for future use.
Cut the second portion into 6 equal parts and shape it into smooth balls.
Place the dough rolls in a lined baking sheet. Cover with a damp kitchen towel and let it rise again until puffy, for about 30 minutes.
Preheat your oven at 180 C.
Place it in the oven and bake for 30 to 35 minutes or until the top turns golden brown and sounds hollow when tapped.
Remove from the oven and immediately brush on some butter for a soft surface. Leave to cool in the tray for 20 minutes,
Alternative Ingredient:
- Bread flour can be replaced with all purpose flour or wheat flour. Bread flour will give a nice chewy texture to the bread.
- You can replace salted butter with unsalted butter, but then remember to add some salt to the recipe.
- You may replace sugar with honey or maple syrup if you prefer.
- For a vegan version milk can be replaced with almond milk.
Tips:
- All the Ingredients should be at room temperature.
- All different variety of flours need a different amount of milk. So if you are using all-purpose flour you will have to add less water than specified in the recipe here. With multigrain flour or wheat flour add 5-10 ml of extra milk.
- Knead your dough well till it is smooth.
- Keep a check on proving time. Proving time also depends upon the weather. If it is hot and humid bread proofs fast, cold weather slows down the proving time. For that keep the dough in a warm place like in the oven with lights on.
- Check for proofing by doing the dimple test. To check whether the dough is proofed, press the dough lightly with a finger, it will leave an indent. If it rises back the dough needs little more proofing time, if it doesn’t bounce back, the dough is proofed.
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