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Brioche buns

Contains pork – recipe is for non-Muslims only
We show you how to master this soft bread enriched with eggs and milk. Serve split and filled with barbecued meat, burgers or pulled pork

  • Prep: 15 mins
    Cook: 20 mins
    plus up to 3 hrs rising
  • Makes 16 small buns or 12 larger ones
  • Easy
  • Makes 16 small buns or 12 larger ones
  • Easy
  • Calories 163
  • Carbohydrates 22
  • Saturated Fat 2
  • Sugar 3
  • Protein 5
  • Fat 6
  • Fibre 1
  • Salt 0.3

Nutrition per serving

  • Calories 163
  • Carbohydrates 22
  • Saturated Fat 2
  • Sugar 3
  • Protein 5
  • Fat 6
  • Fibre 1
  • Salt 0.3

Ingredients

  • 250ml warm water
  • 2 tsp dried yeast (not fast-action)
  • 3 tbsp warm milk
  • 2 tbsp golden caster sugar
  • 450g strong flour, plus extra for dusting
  • 4 tbsp unsalted butter, softened
  • 2 large egg, plus 1 beaten egg, for glazing
  • sesame seeds, for sprinkling

Tip

Tips for success 1
You can also make the dough in a stand mixer – just follow the same method as by hand. 

Tips for success 2
Oiled hands and a dough scraper will come in handy when moving and shaping the dough.

Tips for success 3
Adding steam to the oven keeps the buns moist while cooking, giving a softer crumb. If you prefer a crustier bun, simply leave out the cup of water.

Tips for success 4
The buns can be made up to a day ahead. Once cooled, store in an airtight container until needed.

Method

  1. Mix the warm water, yeast, warm milk and sugar in a bowl. Let it stand for 5 mins until it becomes frothy – this is how you know the yeast is working.

  2. Tip the flour and 1 tsp salt into a large mixing bowl, add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.

  3. Make a well in the centre of the buttery flour and add the warm yeast mixture and the eggs.

  4. Use your hands to mix it into a sticky dough – don’t worry if the mixture feels a little wet at this stage, it will come together when kneading. Tip the dough out onto a floured work surface.

  5. Knead the dough for 10 mins by stretching it on the work surface – it will still be very sticky at this stage but don’t be tempted to add too much flour.

  6. The dough is ready when it feels soft and bouncy – this means that the gluten strands have developed. Place in an oiled bowl, cover with cling film and set aside to rise for 1-3 hrs or until doubled in size.

  7. Once the dough has doubled in size, knock the air out and knead again for 2 mins. The dough should be much less sticky now, but add a little flour if it needs it.

  8. Divide the dough into 12-16 even pieces. Roll into balls and arrange on lined baking trays. Loosely cover with oiled cling film and leave for about 1 hr or until doubled in size again. Heat oven to 200C/180C fan/gas 6 and place a shallow baking tray at the bottom.

  9. Uncover the trays, brush the buns with egg and sprinkle with sesame seeds. Pour a cup of water into a baking tray at the bottom of the oven to create steam (see Tips for success, left). Bake for 20 mins or until golden, then leave to cool on a wire rack.

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