It's quite surprising that my instagram feed is made up of a lot of bread photos and yet not a single bread recipe can be found anywhere on my blog unless you count my flatbread recipe. I bake bread more than I make anything else in my kitchen because I love bread and I've realized as with everything else, the more you practice the better you get. My favorite bread to bake is brioche, I love how soft and delicious it is but I also hate how much it tests your patience especially when you'd love nothing more than to have it ready in less time and on that note I have adapted my brioche recipe quite a bit so you can have brioche the same day. These brioche buns can be made the same day and are super soft, buttery and delicious and are perfect for eating as is or as a sandwich bread. You'll need a scale for this recipe. I hope you love this brioche as much as I do. My original brioche recipe will be posted some time next month. Don't forget to like and subscribe . love💚🖤💚

Recipe Yields 10 large brioche buns

what you need

700g bread/hard/unbleached all purpose flour

100g cubed unsalted butter, at room temperature

150g full cream milk ,at room temperature

150g water, at room temperature

10g instant active yeast (1 tablespoon +2 teaspoons)*

30g sugar (2 generous tablespoons)

14g sea salt (1 tablespoon)

3 eggs (49 grams each)

2 teaspoons nutmeg

1 egg, beaten

sesame seeds, optional

Total dough weight is 1242g. Add a bit of flour if yours isn't up to this weight

If you're using instant active yeast, there is no need to activate it. However, if you're using instant yeast, you'll need to activate it by warming the water up and adding the yeast and sugar and setting it aside until frothy. Make sure the water is warm and not hot else it would kill the yeast.

Directions

If using an electric mixer which is the best in this case because dough is quite sticky, add the sugar, eggs, salt, milk, yeast, nutmeg and water (water+sugar+yeast if using instant yeast) to the bowl. Using the dough hook attachment, mix until completely combined then add the flour gradually until the flour is fully incorporated. Add the butter one cube at a time waiting until it's fully incorporated before adding another one. After all the butter is added, knead for 8 to 10 mins until completely smooth and pulls away from the sides of the mixer. Cover bowl with a cling film and set aside in a warm place to proof until it's doubled in size.

If mixing by hand, combine the dry ingredients in a bowl and set aside. Combine the wet ingredients and mix until the egg is completely whisked. Gradually add the wet mixture to the dry mixture until a sticky dough is formed. Lightly flour a work surface and knead dough until combined completely then add the butter. Keep working the dough until the butter is fully incorporated. Don't be tempted to add more flour than needed. Knead dough for 10 to 15 mins or until completely smooth as a baby’s butt. Put brioche dough into a lightly oiled bowl and cover bowl with a cling film and set aside in a warm place to proof until it's doubled in size.

Lightly flour the work surface and gently turn proofed dough on it, Punch dough down to deflate and sprinkle a bit of flour on it. Pat dough down and roll into a log. Divide brioche dough into 10 equal parts for 10 large brioche buns or 15 for medium sized ones. You total dough weight should be 1242g.

To shape the brioche dough, roll the dough into a round ball, then stretch and pull from the edge towards the centre, do this until all the edges have been pulled towards the centre then pinch them together. Turn the dough over so that the pinched side is down on the working surface. Using your palms, gently turn the dough anti clockwise until a tight ball is achieved. Put dough on a lined baking tray. Repeat this step until all the brioche dough has been shaped. Gentle sprinkle flour on the dough and cover with a kitchen towel. Make sure to leave spaces between the dough so they don't stick together when the rise. Allow dough to proof until almost doubled in size, about an hour. You can refrigerate dough before shaping if it's too sticky to work with, bear in mind that this will extend the second proofing time because refrigerating yeast doughs slow down yeast. Preheat oven to 180C whilst the dough is proofing. Check my insta highlights if the instructions are not clear enough.

Gently brush the top of the proofed dough with the beaten egg and sprinkle a generous amount of the sesame seeds on it. Bake in preheated oven on the middle rack for 25 to 30 mins or until golden brown on the top. Turn the tray halfway during baking if you're using a gas oven to make sure all sides bake equally.

Each brioche dough as is or use to make either my chicken sandwich or pork sandwich . Wrap brioche and a cling film and store in an airtight bag to keep freshness. You can also freeze for up to a month.