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Simple Brioche Buns

First rise: 1.5 hrs                   Second rise: 20 min
Bake time: 15-20 min
Ingredients Method
32 g bread flour
11 g fresh yeast or 3 g instant yeast
57 ml warm semi-skimmed milk
Combine all ingredients in a small bowlSet aside until it start producing small bubbles on the surface


Dissolve the yeast in warm milk, add the flour and combine well. Set aside for 30 min until it starts producing bubbles. You can see how to make the sponge here.
2 small eggs

Add 2 small eggs to the spongeMix eggs and the sponge well

Add the eggs to risen sponge and mix well.
210 g bread flour
15 g granulated sugar
4.5 g salt
Add flouradd sugar and saltAdd the sponge and egg mixture to the flour

The kneaded dough

To a bowl of the stand mixer, add the flour, sugar, salt and the sponge-egg mixture. Knead until all ingredients are well combined and form a smooth dough.
57 g unsalted soft butter, in small pieces
Add unsalted butter in small piecesThe dough with butter incorporated
Add the butter, piece by piece and let the butter to be incorporated. The dough should be smooth but can be sticky.
Transfer the dough on a worktopKnead the dough, do not add more flourKneaded dough tackyDoubled in size dough
Transfer the dough on the lightly floured worktop and knead until the dough is shiny, smooth and tacky to your palm. Work the dough and it won't be sticky with time, do not add more flour, only knead. Place the dough into a buttered bowl and leave for about 1.5 hrs. The dough should double in size.
Divide the dough in twoDivide each half in threeForm 6 ballsPlace the balls on a baking tray
Transfer the dough on the counter and divide into 6 pieces. Form 6 beautiful balls, place them on a baking tray lined with baking paper and let them rise for another 20 minutes.
Second rise- buns before the bakeBaked brioche buns Polly Eats London
Preheat the oven to 180ºC. Bake the buns 15-20 min until golden brown. Cool on the coolingrack at least 30 minutes before serving.

Recipe for the dough from The Bread Baker's Apprentice. Mastering the Art of Extraordinary Bread' 15th Anniversary Edition by Peter ReinhartBrioche Buns Polly Eats LondonBrioche Buns Polly Eats LondonBrioche Buns Polly Eats London

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