Barbecues & Brioche

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Barbecues & Brioche

IMG_4574If you’re thinking of making our special sticky pork ribs on the barbecue this weekend forget the boring old burger buns as an accompaniment. Make it really special with this recipe for Brioche buns from Roundhouse Kitchen Coach Amy, made in her own Roundhouse bespoke kitchen.

Give them a try – we guarantee you won’t be disappointed!

IMG_4554Brioche buns

 Ingredients                                                                         Makes 8 x buns

 

300g full-fat milk (weighing is more accurate than measuring)
500g strong white bread flour

20g fresh yeast (or 1 x sachet fast-action dried)

60g butter, at room temperature

50g caster sugar

12g fine salt

2 x egg yolks (we used Burford Brown eggs for their lovely orange yolks)

For the glaze

1 x egg yolk

1 tbsp water

pinch of fine sea salt

white and black sesame seeds, to sprinkle

Method

  1.  Begin by gently warming the milk in a saucepan, or in the microwave. It needs to be lukewarm, so don’t heat it too much.
  2.  Weigh the flour in to a large mixing bowl, and if using fresh yeast, rub it in with your fingers. If using dried yeast, mix through the flour evenly.
  3.  Now rub in the butter until the mix resembles breadcrumbs.
  4.  Stir through the sugar and salt, make a well in the centre of the dry ingredients and tip in the egg yolks and milk.
  5.  Using a knife or your hands, mix the wet and dry ingredients together – it will look quite sticky and wet but don’t worry!
  6.  Tip the dough out on to a clean work surface. Do not use flour as this will change the texture of the dough. Don’t worry that it sticks; as you work it, gradually the dough will start to pull together and become smooth and elastic, and will come away from the surface more easily.
  7.  Try to lift and slap the dough down rather than knead with the heel of your hand. Scooping it up with your fingers underneath like two forks, and folding and slapping it down will encourage more air in to the dough than the traditional kneading method. Do this for about 5-8 minutes, until smooth.
  8.  Place the dough in a large lightly floured bowl, cover with a damp tea towel and place in a warming drawer on the lowest heat setting (around 35-40°C) for around 35-40 minutes to prove.

**You can also use a low Fan oven at this temperature, or a Combi Steam oven at 35°C with a humidity of around 60%**

9. Now remove from the warming drawer or oven, tip on to the work surface again and knead briefly to knock back. Cut the dough in to eight pieces, then roll each one in to a ball and place                    on to a floured baking tray. Again cover loosely with a damp tea towel, or oiled clingfilm, and return to the warming drawer/ oven/ combi steam oven for a further 40-45 minutes to prove.

10. Combine the egg yolk, water and a pinch of salt for the glaze. Once proven, lightly brush the buns with the glaze and sprinkle over sesame seeds.

11. Bake for 20-25 minutes at 170°C on Fan, or:

**Gaggenau Combi Steam oven – use 170°C and humidity 80%, for 20-25 minutes

 Miele single oven – use Moisture Plus, 170°C, 1 manual burst of steam as you put the buns in to the oven, for 20-25 minutes

 Miele Combi Steam oven – use Combination cooking, Fan Plus, 170°C with 75% moisture for 20-25 minutes

 Siemens Combi Steam oven – use Hot Air and Steam 170°C for 20-25 minutes

Allow to cool completely on a wire rack.