Kitty paw brioche buns
Make these ‘kitty paws’ for breakfast with jams or any other toast toppers your family might like. Breadmaking is a great indoor activity for little ones
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Prep:30 mins
Cook:20 mins
plus at least 1 hr 45 mins proving - Serves 8
- Easy
Nutrition per serving
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kcal 344
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fat 9g
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saturates 5g
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carbs 55g
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sugars 0g
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fibre 2g
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protein 11g
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salt 0.83g
Ingredients
- 200ml whole milk
- 50g salted butter
- 500g strong white bread flour
- 5g fine sea salt
- 50g golden caster sugar
- 7g sachet fast-action yeast
- 3 eggs , 1 beaten to glaze
Method
Warm the milk and butter together in a jug in the microwave, or in a small pan over a low heat, until the butter has melted and the milk is just warm.
Tip the bread flour into the bowl of a stand mixer, then add the salt and sugar on one side and the yeast on another. Whisk briefly with the dough hook, then add the milk and butter mixture and 2 of the eggs, and knead on a low speed for 6-8 mins until soft, smooth and elastic. You can also do this in a bowl by making a well in the middle, adding the milk and 2 eggs, then bringing it together and kneading the dough on a work surface until smooth. Try not to add more flour, just fold the sticky dough over itself, scraping down your hands every so often. A dough scraper is a great tool for kids to use when making breads and doughs. Place in a bowl, cover with a clean tea towel and leave to prove for 1-2 hrs until doubled in size.
Knock back the dough, then cut into 12 balls. Form eight of the balls into neat rounds, then place on a large baking sheet lined with baking parchment. Cut each of the remaining balls into eight small pieces to form 32 small balls of dough. Use some of the beaten egg to stick four small balls on each of the larger ones so they look like paws. Leave to prove for another 45 mins to puff up again.
Heat the oven to 190C/170C fan/gas 5. Brush the buns with more egg, then cook for 20-25 mins until golden and puffed up. Leave to cool a little before eating.
