How to make the fluffiest brioche ever, perfect for breakfast!
published on 9 September, 2019 at 17:13
1 Hot cross buns
INGREDIENTS
625g Plain Flour
275ml Milk
80g Caster Sugar
1 tsp Salt
2 tsp Ground Mixed Spice
1½ tsp dry yeast
1 Egg
3 oz Mixed Dried Fruit
For the Crosses:
6 tbsp Flour
1/2 cup water
For the Glaze:
2 tbsp Honey
White icing
METHOD
625g Plain Flour
275ml Milk
80g Caster Sugar
1 tsp Salt
2 tsp Ground Mixed Spice
1½ tsp dry yeast
1 Egg
3 oz Mixed Dried Fruit
For the Crosses:
6 tbsp Flour
1/2 cup water
For the Glaze:
2 tbsp Honey
White icing
METHOD
- Pour milk into mug. Add yeast and a tbsp of sugar, mix.
- In a large bowl, add the flour, caster sugar, salt, egg, ground mixed spice, mix until well combined.
- Pour in the both mugs and combine all the ingredients. Let it rise for 1 hour.
- Add dried fruit in the dough.
- Divide dough into 15 - 18 pieces. Roll them into balls.
- Place in a baking form lined with parchment paper and cover with a kitchen towel. Let rise for 1 hour.
- Make crosses with flour and water mixture.
- Bake at 400° F for 15 minutes.
- Brush the buns with honey, make crosses with icing sugar.
2 Rose donut
INGREDIENTS
500 g brioche dough
2 red apples
1 tsp lemon juice
4 tbsp jam with berries
1 tsp brown sugar
½ cup milk
2 red apples
1 tsp lemon juice
4 tbsp jam with berries
1 tsp brown sugar
½ cup milk
METHOD
- Cut apples into four quarters and slice them. Put them in water and lemon juice so that they do not blacken.
- Roll dough out with a rolling pin to a thickness of a few millimeters.
- With the help of a round pastry rings make circles of pasta. Overlap four of them partially.
- Spread the jam in the center and arrange the slices of apple on the edges, also slightly overlapping.
- Roll it and with a sharp knife cut the roll in half. In this way you will get two roses.
- Repeat the process for 3 more times in order to get a total of 8 roses that you will arrange, slightly spaced one from the other, in a previously greased 24 cm diameter donut mold.
- Let roses rise again for about an hour, covered with a cloth.
- Now brush the surface of the donut with milk-brown sugar mixture.
- Finally, bake rose donut at 180 degrees for about 25 minutes.
3 Milk buns
INGREDIENTS
• 600g flour
• 250ml warm milk
• 100g sugar
• 50g vegetable oil
• 50g butter, melted
• 1 egg
• pinch salt
• 8g dry yeast
• 30g butter
• 1 tsp vanilla
METHOD
1. Mix milk, yeast and a teaspoon of sugar, add in the flour and add egg, oil, melted butter, salt and the rest of the sugar. Form a dough and let rise to double for 1 hour.
2. Divide the dough into 15 pieces, roll each and grease the inside with butter, roll again.
3. Put all the buns on a baking sheet, let rise 30 minutes
4. Brush with egg and bake at 160C/320F for 20 minutes.
• 600g flour
• 250ml warm milk
• 100g sugar
• 50g vegetable oil
• 50g butter, melted
• 1 egg
• pinch salt
• 8g dry yeast
• 30g butter
• 1 tsp vanilla
METHOD
1. Mix milk, yeast and a teaspoon of sugar, add in the flour and add egg, oil, melted butter, salt and the rest of the sugar. Form a dough and let rise to double for 1 hour.
2. Divide the dough into 15 pieces, roll each and grease the inside with butter, roll again.
3. Put all the buns on a baking sheet, let rise 30 minutes
4. Brush with egg and bake at 160C/320F for 20 minutes.
4 Tangzhong milk bread
INGREDIENTS
40g flour
200g water
580g flour
60g sugar
12g salt
10g dry yeast
10g powdered milk
260g milk
1 egg
50g softened butter
3 tbsp milk
METHOD
40g flour
200g water
580g flour
60g sugar
12g salt
10g dry yeast
10g powdered milk
260g milk
1 egg
50g softened butter
3 tbsp milk
METHOD
- In a pan, mix flour and water on low heat until thickened, set aside and let cool.
- In a large bowl, mix flour, sugar, yeast, dry milk and salt. Add milk, egg and water flour mixture.
- Mix well and add butter.
- Let rise for 1 hour.
- Divide into 6 equal parts and let rise 15 minutes.
- Add 3 dough parts to the bread baking form and let rise for 30 minutes.
- Grease with milk and bake at 180C/350F for 25 minutes.
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