Breads

Perfect Broiche Buns

Perfect Brioche Buns

Hey y’all! Happy Memorial Day weekend!!!

What is everyone up to? Camping? Beach bonfires? BBQ grilling?

Perfect Brioche Buns

If grilling is on your to do list for tomorrow, I’ve got a little something that will be a GAME CHANGER for you—the most perfect Brioche Buns!

Remember when my fam bam made these seafood burgers the other month for our Sunday Family Dinner?

Seafood Burgers

The seafood patties and fixins’ were definitely the star of the show but the buns….OH THE BUNS! It’s what took things over the top!

Perfect Brioche Buns

The recipe comes from the former Comma Ca restaurant in LA and have been on my must-bake list for a long time now. And I’ve got to tell you, after having made them, I will look no further because they really are perfect.

Perfect Brioche Buns

Fluffy but firm enough to be able to hold your burgers or sammies together.

And take a look at the crumb! I die.

Perfect Brioche Buns

They’re buttery yet slightly sweet and can be topped with anything from sesame seeds, poppy seeds, or garlic and onions.

Perfect Brioche Buns

So even if you have already picked up a package of buns from the store—nix them! Because when you pull out these perfect Brioche Buns to serve your fam and loves ones, they will likely break out into song and dance to sing your praises.

I’m talking full on High School Musical style…

Errrrr...you know what I mean.

Perfect Brioche Buns

Make these now! Make them forever!

And absolutely make these for Memorial Day! Have a great weekend friends ! ❤

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Brioche Buns
Makes 8 large buns

Ingredients:

3 tablespoons warm milk
2 teaspoons active dry yeast
2 ½ tablespoons sugar
2 large eggs
3 cups bread flour
⅓ cup all-purpose flour
1 ½ teaspoons salt
2 ½ tablespoons unsalted butter, softened

In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.

In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.

Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.

Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.

Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

*Recipe from the New York Times via Comma Ca restaurant, Los Angeles

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Breads

Peter Reinhart’s Rich Man’s Brioche

Peter Reinhart's Rich Man's Brioche

One pound of butter is in this brioche.

Yep. You read correctly. One POUND!

And worth every calorie.

Peter Reinhart's Rich Man's Brioche

With that in mind, it’s no wonder why Peter Reinhart named this the Rich Man’s Brioche in  The Bread Baker’s Apprentice. Moist and quite frankly, downright buttery. Did I mention, 1 POUND of butter?? 🙂

With the family together last weekend, I was inspired to bake up some brioche for a decadent morning bite. For the sponge and proofing time, you need to get this project started early on—in my case, the night before. We didn’t’ have those cute fluted brioche molds on hand and resorted to baking 2 loaves with the dough instead. Per my sis’ suggestion, I formed the brioche into 4 “logs” per pan to make “pull apart loaves”. You can find the recipe here.

Peter Reinhart's Rich Man's Brioche

The brioche came out a lovely color with a great crust and beautiful crumb. However next time, I think I’ll add an additional tablespoon of granulated sugar into the dough for just a tad more sweetness. Serve warm with a bit of preserves (homemade olallieberry in our case) and a steaming cup of joe and you’ll be in a very happy place!

 

And stop by on Monday to check out our birthday celebration for a very special little gal. 🙂