Roses buns brioche: soft and fluffy like you've never had!

published on 6 December, 2019 at 12:42

INGREDIENTS

For roux

140g water, warm to hot about 65C

25g, 2 tbsp bread flour

For dough

140g water roux

70g cold milk

20g granulated sugar

280g bread flour

1 tsp, 5g yeast

1 tbsp, mild olive oil / vegetable oil

For honey glaze

1 tbsp brown sugar / honey

1/2 tbsp hot or warm water

METHOD

In a saucepan, heat water, until the water is warm to hot 65° C, then add bread flour. Whisk and cook until thick and smooth paste forms.
Place the water roux, cold milk, sugar, bread flour and yeast into the pan and whisk with the mixer until you have a fine mixture. Then allow the dough to stand for about 30 minutes. Turn the dough out onto a floured surface, punch down the dough, and divide as many as you desire. Shape into balls, then roll out each ball into an oval-shaped. roll up the dough and cut in half like a rose in shape. Insert the bottom of the roses into the flour and sesame mixture and arrange them in a baking dish.
Rise in the warm oven for 30 minutes. Bake in no preheated oven 150°C, until the buns are golden brown, about 20 minutes. Once breads have cooked, remove from the oven. Make a honey syrup by mixing honey with warm water, and stir. Brush the syrup generously up the sides and over the top of the bread. Eaten fresh is definitely best.

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