Citrus Poppy Seed Brioche Mini Buns

Citrus Poppy Seed Brioche Buns

 

 

 

I love brioche, especially toasted and enjoyed with a cup of good coffee. Making brioche buns, instead of a loaf, is great because you can freeze the buns you don’t eat. I love to eat these buns, toasted under the grill and drizzled with real maple syrup. They are also delicious served with homemade cherry jam (hence the cherries in the pics) – recipe to follow in my next post 😉

 

 

 

 

 

If you have an electric cake mixer, these buns are really easy to make, however they are a little time-consuming. I have never made brioche without using a cake mixer attached with a dough hook, and I can only assume it would be quite difficult to achieve the same result by hand. When making these buns, you must add the butter slowly, one cube at a time, and make sure that each cube is incorporated before you add the next. This is a bit of an annoyance, but if you want to make brioche this is the technique – after all it is a butter and egg enriched bread and it’s all that butter that makes this bread so delicious. And like most breads, it has to prove twice (again a bit of a poke) – so clear 2 hours of your life to make these little buns of heaven.

I flavoured these buns with lemon and orange zest and poppy seeds, but you can leave them out if you prefer plain brioche. Brioche is fabulous served with pork or duck rillette and other smoother pâtés – great for a picnic or as a starter.

 

 

Citrus Poppy Seed Brioche Buns

 

Makes: 12

Prep time: 40 mins

Baking time: 15 mins

 

 

¼ cup lukewarm milk

2 tsp dry instant yeast

¼ cup caster sugar

2 cups flour

½tsp salt

1 lemon, zested

1 orange, zested

2tbs poppy seeds

3 eggs

160g butter, cubed and at room temperature

1 egg, beaten with 1 tbs water to form an egg wash.

 

 

In a jug, place the milk, yeast and a tablespoon of caster sugar then set aside for 5 minutes to allow the mix to foam.

 

Then, in a cake mixer, place the flour, sugar and salt. Add the milk mixture and beat until the mix forms a bread-crumb consistency.

 

Then add the lemon and orange zest and poppy seeds followed by the eggs, one at a time, making sure to beat well after each addition.

 

Add the butter, one cube at a time, beating after each addition. After all the butter is incorporated, beat the dough for a further 8 minutes or until it comes away from the sides of the bowl.

 

Place the dough into a large bowl and cover with cling film. Set aside in a warm place to prove for 1 hour, or until doubled in size.

 

Grease a muffin tin.

 

Punch down the dough and divide into 12 balls. Then divide each ball into 3 smaller balls. Place 3 balls in each muffin hole, then loosely cover with baking paper and leave for 20 minutes to prove or until almost doubled in size.

 

Preheat, the oven to 180 degrees. Brush the top of each brioche with the egg wash, then place in the oven for 12-15 minutes or until golden brown. Turn out onto a wire rack for 5 minutes. Serve warm with jam.

 

 

 

 

 

 

 

 

 

 

 

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