Brioche sweet buns

Crispy crust coated with butter, pillow soft from the inside filled with delicious homemade jam or chocolate… They are perfect warm, chilled or the next day (if there is any left)

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Brioche sweet buns

Courses: Party, So Sweet

Difficulty: Intermediate Prep Time 40 min Cook Time 85 min Rest Time 25 min Total Time 2 hrs 30 mins

Servings: 8

Best Season: Suitable throughout the year

Ingredients:

Servings

• 750 g bread flour
• 400 ml warm milk
• 15 g yeast
• 75 g sugar
• 2 yolks
• 13 g salt
• 45 ml oil
• Grated zest of one lemon
• Jam of your choice (or chocolade for filling)

Instructions

1. • Activate the dry yeast by mixing it with 50 ml of warm water and 1/2 teaspoon of sugar. Let it stand for about 10 minutes for the yeast to bubble.
   • Mix salt and sugar into the sifted flour, add egg yolks, lemon zest, oil and activated yeast.
   
2. • Mix gradually adding warm milk.
   • When all the ingredients are combined into a dough, transfer it to an oiled surface and continue kneading with your hands for 5-7 minutes.
   • The dough should soften, become shiny and smooth. If it is sticky, oil your work surface and hands more and continue kneading.
   • Place it in an oiled container and cover with cling film.
   • Leave it in a warm place to rise for about 45 minutes or until it doubles in volume.
   
3. • Transfer it to the oiled surface again and press out the air.
   • Divide the dough into balls of equal weight, 70 g each.
   
4. • Stretch each ball of dough with your hands and make it thin to the size of your palm.
   • Put a teaspoon of jam or a chocolate cube in the middle of the dough.
   • Press the dough well and shape it into a ball/bun with your hands.
   • Arrange in a butter spread sheet.
   • Leave the buns to rise again, about 30 min.
   • Bake for about 25 minutes at 200°C.
   
5. • Brush the hot buns with melted butter so that the crust is shiny.
   

Keywords: brioche, buns, jam