Wednesday, June 25, 2014

Brioche Buns

Brioche Buns | Adventures in Cooking

We are slowly but sure moving everything into the new place bit by bit, and this Saturday I'm going to venture out into the garden with a rototiller and finally get my tomatoes in the ground. Really hoping it won't be too late to have my heirlooms later this summer, but with the Oregon weather it's always a toss up. There's nothing quite like a thick, ripe slice of tomato on a juicy burger with a melted slice of cheese and a golden brioche bun. Maybe I was just antsy for summer barbecues, but I decided I'd practice ahead of time and try my hand at making one of those shiny and delicious baked goods a couple weeks back. And I was especially excited because I was able to shoot with my grain measure and basket from Europe2You, which I'd been dying to use for weeks but kept having to go out of town for shoots. I can't wait to start using the basket out in the garden this summer once I'm able to start picking all the ripe fruits and veggies, so I'm sure you'll be seeing its cute little basket-face again once those heirloom tomatoes fill in.

Brioche Buns | Adventures in Cooking

But back to brioche; brioche buns are known for being rich and golden, and this is because of the large number of eggs that are worked into the dough. And the hearty coating of egg wash helps a good amount, too. The result is a soft, tender, flakey bun that shines with the warmth of 1000 suns (well, maybe not 1000 suns, but you get the general idea.) Now, I understand why you would wonder "Eva, why would I spend a couple hours making brioche when I could just buy some buns at the store?" and the answer to that question is that most store-bought buns are absolutely terrible. Unless you're getting them from an actual bakery, the buns in those plastic bags in the bread aisle are ridiculously smooshy to the point of being able to be wadded up into a dough-ish ball, and they're pumped with preservatives. The brioche, on the other hand, are utterly delicious and form-keeping. Also, most of the time it takes to make them is just letting the dough rise, during which you can feel free to chain-watch the new episodes of Orange is the New Black, wash dishes, walk the dog, or accomplish any number of exciting things! So, if you want to eat a bun that tastes just as good as the meat inside of it, I cannot recommend making the bun from scratch highly enough. Plus, just look at these guys. If a brioche housing doesn't scream tasty gourmet burger I just don't know what does.

Brioche Buns | Adventures in Cooking

Ingredients:


1 tablespoon dry yeast
1/2 cup warm water
4 large eggs
1/4 cup sugar
2 teaspoons kosher salt
3-1/2 cups bread flour
1/2 cup butter, softened
Egg wash (1 egg beaten with 1 tablespoon water)


Brioche Buns | Adventures in Cooking

Whisk the yeast in warm water and allow to sit for a few minutes until the test is dissolved. Now whisk in 1/2 cup of the flour to form a thin paste. You've made a poolish.  Let the poolish rise in a warm place out of direct sunlight until the dough has risen and fallen and is full of bubbles, about 1 hour.

Brioche Buns | Adventures in Cooking

After the dough has risen and fallen, add the eggs, sugar, salt and the rest of the flour to the poolish. Knead the dough until it becomes smooth, adding a bit more flour if the dough becomes too sticky. Then add the butter and knead until it is completely combined and the dough is smooth and elastic. Cover the dough with a damp cloth and allow to rise in a warm place out of direct sunlight until doubled, about 1 to 2 hours depending on the temperature of the room (colder = more time warmer = less time).

Brioche Buns | Adventures in Cooking

Preheat the oven to 375 degrees Farenheit. Cut the dough into 12 equal pieces and roll into balls, taking the corner of each ball and pulling it towards the center, then pressing gently to keep it there and flipping the ball over so that the tight domed surface of the ball is facing upwards. Place the roll on a baking sheet lined with parchment paper and repeat with each ball. Let the rolls rise until half doubled (about 30 minutes).

Brioche Buns | Adventures in Cooking

Brush the tops of the buns with the egg wash and bake for 20 to 25 minutes until golden on the top and bottom of the buns. Remove and allow to cool before serving.




Brioche Buns | Adventures in Cooking

Brioche Buns | Adventures in Cooking


18 comments:

  1. The buns looks delicious. This recipe comes at just at the right moment as the weekend is just around the corner. And since I live in Hong Kong and good bakery items are a rarity, I am looking forward to Sunday morning with freshly baked brioches.

    Kati from black.white.vivid.

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    1. Thank you so much, Kati! The weekend is definitely the perfect time for brioche :)

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  2. I definitely need to try making my own buns like this! They look perfect!

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  3. Last summer after we moved, the first thing we did was put in our garden. And we got tomatoes! I bet your garden will flourish. I hope the weather cooperates for you this weekend so you can get it done! Summer weather is so crazy. You're right; store-bought hamburger buns are so gross. I'd love to try these. Pretzel buns are on my to-try list, too! One of the things that worries me about brioche is how sticky the dough is. Were you able to knead this dough by hand?

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    1. I really hope it does, there's nothing like a ripe heirloom! And pretzel buns are on my to-make list, too, as well as actually big puffy pretzels. When I was studying abroad in Germany our German teacher made them for us once and they were SO GOOD.

      This dough was sticky but I was able to add enough flour to get it to the point where I was just able to handle it. All those eggs do make it tricky, though!

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  4. making your own buns or bread is so worth it....

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  5. Ok as soon as my kitchen arrive (I'm already more than a month without a kitchen after moving to Turkey, I don't know how I'm functioning!!!) I will be making these little beauties!! Photos are so beautiful, Eva, the light, styling, everything! :-)

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    1. Awww thank you Lili!! And ahhh! That must be so difficult!! Not having a kitchen to use is so difficult :(

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  6. These do look really good. I am going to try them. I too want to try pretzel buns... if you try them first and post a recipe I will definitely follow it. ;) I recently learned that making hamburgers with ground short rib meat makes awesome burgers. It would be decadent on brioche rolls. I just discovered your blog and I love it! Thanks.

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    1. Oh man, ground short rib burgers sound SOOOO good!!! I will definitely have to try that once we set up the grill at the new place, and you are so right about the brioche pairing, that would be beyond decadent!!

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  7. Your photos are so incredible! I hope my photos are at least half as beautiful one day! Wow. I showed my husband the photos and he said, :please make me these, pretty please!"

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    1. Awww thank you Kristie!! That is so sweet of you to say! Let me know how you like the buns if you try them out for your hubby :)

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  8. Your photos are always so beautiful!

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  9. Wonderful recipe, so yummy. ;-)
    Lovely greets Vanessa

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  10. I call them "pan brioche", so soft and tasty and what about the aroma you can smell in the kitchen...it's simply perfect, especially for the rainy summer we have in Italy this year! Fantastic pictures Eva!

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