Brioche is a light and fluffy bread made a little on the sweet side. Regular bread is made with flour, yeast, water and salt, what makes Brioche bread different is the addition of eggs, milk and butter. The high fat ingredients give it its richness in taste and flavour.
These Brioche buns are made with a combination of wholewheat and regular all purpose flour. Eggs are substituted with coconut yoghurt. Plant milk is used in place of dairy milk. Vegan butter is used in place of dairy butter.
When you bite into these buns it is like you are biting into a soft scone, they melt in your mouth.
They pair perfectly with a savoury dish or may be enjoyed as a sweet after dinner treat.
I find it best to not make a large quantity unless you plan to freeze them.
Because of the high fat content they are best eaten within 3-4 days after which time they are really nice toasted.
EQUIPMENT
mixing bowl. standard mixer with hook attachment, baking tray, baking paper, pastry brush
RECIPE
FERMENTATION STARTER
30g or 3 tablespoons all purpose flour
7g or 1 1/2 teaspoons instant yeast
8g or 1 heaped teaspoon raw sugar
75g or 1/3c filtered water just warmed
METHOD
*Add the flour, yeast and sugar to a medium size bowl.
*Add the water and stir to combine.
*Cover the bowl with plastic wrap and allow to sit for 1 hour to ferment.
RECIPE FOR THE DOUGH
150g or 1 cup all purpose flour
125g or 3/4 cup wholewheat flour
9g or 2 teaspoons sugar (add another 2-4 teaspoons for a sweeter dough)
1g or 1/2 teaspoon Himalayan salt (pink sea salt)
1 recipe of fermentation starter
60g or 60ml plant milk (almond, soy or oat)
80g or 1/4 cup coconut yoghurt
65g chilled plant butter
METHOD
*Add the two flours, sugar and salt to the bowl of a standard mixer. Mix with a spoon until well combined.
*Add the fermentation starter, milk and yoghurt.
*Start the mixer on low speed to allow the wet and dry ingredients to come together. Gradually increase the speed and let the dough knead for 5 minutes to develop the gluten.
*Half way through mixing pause the mixer and scrap down the sides.
*After 5 minutes you should notice the gluten developing and the dough stretching when this takes place begin adding the butter. Leave the mixer running and slowly add the butter in small chunks, a little at a time. Continue mixing until all the butter is incorporated and dough appears glossy and elastic.
*Turn the dough out onto a floured surface and bring it together to form a ball. If the dough appears sticky add a little more flour and work it in.
*Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Place the bowl in a warm part of your kitchen and leave to double in size for one hour.
*Once the dough has risen punch down the dough while still in the bowl to release gas. Turn dough out onto a lightly floured surface.
*Portion the dough into 80-100g and form into balls. Place the balls on a tray lined with baking paper. Cover with a dry tea towel and allow the dough to double in size, 45-60 minutes.
PREHEAT OVEN 200 DEGREES CELCIUS 15 MINUTES BEFORE BAKING
*Brush the tops of the buns with milk, sprinkle on sesame seeds or leave plain.
*Bake in the oven for 30-35 minutes. Rotate the tray halfway through baking time for even cooking.
*Remove from the oven when done and leave to cool for at least five minutes.
*Remove buns to rest on a cooling rack or place in a clean tea towel and cover.
*Best eaten within 3-4 days or place individually wrapped in the freezer for up to 6 months.
*makes seven 100g buns.
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