Sugar Brioche Buns Recipe 375 Recipes

SUGAR & BRIOCHE BUNS RECIPE - (3.7/5)

Steps:

• In a stand mixer fitted with the dough hook, combine everything but the butter. Beat on low speed for 3 or 4 minutes, or until everything has come together. Stop the mixer as needed to scrape the sides and bottom of the bowl to be sure that all of the flour is incorporated. Once the dough comes together, continue mixing on low for another 3 or 4 minutes. The dough will be very stiff and dry. On low speed, dd the butter one piece at a time. Mix well after each addition until it disappears into the dough. Continue mixing the dough on low speed for 10 minutes, stopping occasionally to scrape down the bowl. It is important that all the butter is mixed thoroughly into the dough. You may need to stop the mixer and use your hands to help mix in the butter. Once the butter is completely incorporated turn up the speed to medium and beat for another 15 minutes or until the dough becomes sticky, soft, and shiny. It will look shaggy at first, but it does eventually turn smooth and silky. Turn the speed to medium-high and beat for one minute. Test the dough by pulling at it. It should stretch a bit and have a little give. If it seems wet and loose or more like a batter than a dough, add a few tablespoons of flour and mix until it comes together. If it breaks off into pieces when you pull at it, continue to mix on medium speed for another couple of minutes or until it develops more strenght. It is ready when you can gather it all together and pick it up in one piece. Place the dough in an oiled bowl and cover it with plastic wrap, pressing the wrap directly onto the dough. Let proof in the refrigerator for 6 hours or overnight. At this point you can freeze the dough for up to 1 week. Note: Do not halve the above recipe. It freezes perfectly and can be used in lots of other ways. I'll share a Brioche Au Chocolate recipe in the next few days. For the Sugar & Spice mixture: Line 10 cups of a stand 12 cup muffin tin with paper liners or butter and flour them. On a floured work surface, press or rolle the dough into a rectangle about 10 by 15 inches. It will have the consistency of cold play-doh and should be easy to work with. Using a bench scraper, chef's knife, or pizza cutter, cut the rectangle into 10 equal strips, each about 1 by 5 inches. Cut each strip into 5 1-inch squares. You should have 50 1-inch squares of dough. Place 5 squares of dough in each muffin cup. Cover loosely with plastic wrap and place in a warm spot to proof for about 1 1/2 hours. Preheat the oven to 350 degrees. Bake for 35 to 45 minutes or until golden brown. Cool the buns in the pan on a wire rack until cool enough to handle, about 5 to 10 minutes. In a small bowl, mix together the sugar, cinnamon, ginger, nutmeg, cloves, and salt. Brush the tops of the buns with melted butter and roll each bun the sugar mixture to coat. The buns are best served warm or within 4 hours of baking. The can be stored in an air-tight container for up to 1 day and then warmed in a 300 degree oven for 5 minutes before serving.

PEARL SUGAR BRIOCHE BUNS RECIPE

Steps:

• Place yeast and warm milk the bowl of a stand mixer fitted with a dough hook attachment and stir to dissolve yeast. Add water, flour, eggs, sugar, and salt to the bowl and mix until combined. Add butter piece by piece, letting each addition absorb into the dough before adding the next. Continue to knead the dough on medium speed until it's smooth and shiny, about 10 minutes. Cover dough with a kitchen towel and let rise in a warm place until doubled in volume, about 1 hour.
• Punch dough down and form into a ball. Cover dough with plastic wrap and put in the refrigerator overnight.
• Lightly grease 2 baking sheets. Take dough out of the fridge and divide into 24 pieces. Shape each piece into a ball space evenly on prepared baking sheets. Cover buns with a kitchen towel and let rise until doubled in volume, about 2 hours.
• Adjust two oven racks to upper and lower middle positions and preheat oven to 375°F. Brush top of each bun with egg wash, then sprinkle surface with pearl sugar. Bake until golden, about 45 minutes, rotating front to back and top to bottom half way through baking. Let buns cool completely before serving.