You’ve often requested bread recipes, and today I’m starting with these brioche bread buns, burger buns and more. Essentially, it’s the evolution of the mini tsoureki donuts recipe, your beloved Easter recipe. It might be a little time-consuming, but it’s very easy, and if you follow the recipe to the letter, the result will impress you. They’re fluffy, and delicious, with no bread or refined sugars, and the best of all is that they remain fluffy for days. They’re perfect for savoury or sweet breakfasts or lunches.
What we are going to need
- Flour. Use hard flour and nothing else. No other flour can give this result to our brioche bread.
- Milk. I used sheep milk, but I also made it with plant milk and the result was good. The important thing is the temperature of the milk when you add it. I write that it has to be lukewarm, which means heating it up in a pot and immersing your finger in it, removing it from the heat if it’s hot but not burning you. If the milk is too hot, it won’t activate the yeast but will destroy it and your bread won’t rise.
- Eggs. Necessary. I don’t suggest substituting them.
- Yeast. I used dry yeast. You can use fresh yeast, but you’ll need a different quantity. As an example, 8 grams of dry yeast can be replaced with 30 grams of fresh yeast.
- Olive oil. I substituted the butter of the starting recipe for tsoureki with olive oil, in greater quantity. Pure virgin olive oil is necessary.
- Honey. Exactly as much as our fluffy bread needs. You shouldn’t be giving honey to children under the age of one. In this case, skip it.
Tips
- The brioche dough is elastic and soft. It sticks to the hands, but with oiled hands, you can knead it very quickly.
- If you don’t have a mixer, the kneading will take quite some time.
- Temperature differs from oven to oven, so check and adjust.
See also
Add the lukewarm water and the dry yeast in the mixer’s bowl and mix with the whisk attachment.
Add the 150 gr of flour and mix with the whisk attachment until homogenous.
Let the mixture aside for half an hour to rise.
Add the eggs, the olive oil, the salt, the honey, and the flour in the mixer’s bowl and start mixing with the hook attachment, at low speed.
Raise the mixer’s speed slowly to medium and mix for 8–10 minutes, until the dough has absorbed most of the liquids and easily unsticks from the mixer bowl. When you stop the mixer, the dough should be hanging off the hook attachment like a piece of gum.
Lightly oil or butter a large bowl, and with gentle motions, use your hands to unstick the dough and remove to the bowl.
Cover with saran wrap and a towel and let rise for one to an hour and a half.
Line two large baking sheets with parchment paper.
Deflate the dough and move to a lightly oiled surface. Shape it into a thick rope and cut in 12 equal pieces.
Knead each of the 12 buns into balls and place them on the baking sheets, leaving some distance between each one.
Preheat the oven at 200°C.
Meanwhile, let your buns rise for about 20 minutes, covered with a clean towel.
After they’ve doubled in size, coat them with the egg yolk and sprinkle some poppy seeds or sesame seeds over them.
Bake for 18–20 minutes. Bake each baking sheet separately.
Remove from the oven and the baking sheet and let them cool on a cold surface.
When they’re cold, cover them with saran wrap.
Ingredients
Directions
Add the lukewarm water and the dry yeast in the mixer’s bowl and mix with the whisk attachment.
Add the 150 gr of flour and mix with the whisk attachment until homogenous.
Let the mixture aside for half an hour to rise.
Add the eggs, the olive oil, the salt, the honey, and the flour in the mixer’s bowl and start mixing with the hook attachment, at low speed.
Raise the mixer’s speed slowly to medium and mix for 8–10 minutes, until the dough has absorbed most of the liquids and easily unsticks from the mixer bowl. When you stop the mixer, the dough should be hanging off the hook attachment like a piece of gum.
Lightly oil or butter a large bowl, and with gentle motions, use your hands to unstick the dough and remove to the bowl.
Cover with saran wrap and a towel and let rise for one to an hour and a half.
Line two large baking sheets with parchment paper.
Deflate the dough and move to a lightly oiled surface. Shape it into a thick rope and cut in 12 equal pieces.
Knead each of the 12 buns into balls and place them on the baking sheets, leaving some distance between each one.
Preheat the oven at 200°C.
Meanwhile, let your buns rise for about 20 minutes, covered with a clean towel.
After they’ve doubled in size, coat them with the egg yolk and sprinkle some poppy seeds or sesame seeds over them.
Bake for 18–20 minutes. Bake each baking sheet separately.
Remove from the oven and the baking sheet and let them cool on a cold surface.
When they’re cold, cover them with saran wrap.
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