After few non bake recipes here comes a delicious Broiche Rolls/Buns. Broiche means a light, sweet yeast bread typically in the form of a small, round roll. Usually my kids like soft buns and they liked this mildly sweetened buns too. Thanks to Swathi for suggesting a wonderful recipe for this month baking partners challenge. I halved the recipe and got 7 rolls/buns as shown in picture above. I have planned to post some other summer recipe since this recipe has to go on particular date i postponed it, definitely my next post will get publish in another 2 days without fail.
Recipe Adapted From :- Dominique_Ansel
Bread Flour – 2 Cups/ 280gms (1 Cup Bread Flour = Fill a cup with 1tsp of vital wheat gluten and remaining with All Purpose Flour/Maida)
*Eggs – 4 Large (I reduced 1 Egg)
*Unsalted Cold Butter – 11 Tbsp/153gms (You can go for reduced butter ie 7 Tbsp, i did so)
Whole Milk – 1 Tbsp/15gms
Granulated Sugar – 1/4 Cup/ 51gms
Instant Yeast – 2 ¼tsp (If Using Active Dry Yeast then take 3tsp)
Salt – ½tsp
Orange Extract – ¼tsp
Grated Orange Zest – From one medium Orange
Orange Blossom Water – 1tsp/5gms (Replace with rose water, then change the name to rose water brioche)
Non stick spray or oil as needed for greasing
All purpose flour or Maida for dusting
* If reducing egg and butter then adjust that with milk or water to get the right dough consistency, 2-3 Tbsp)
First Day Evening
- If using active dry yeast dissolve it in lukewarm milk for 2-3 minutes and keep aside.
- In a mixing bowl, combine the bread flour, salt, sugar, yeast (instant yeast if using) and one egg and mix well using hand or if using stand mixer use dough hook.
- It looks crumbly then add yeast milk mixture (Pic 1).
- Add the remaining egg, milk, mix everything until combined (Pic 2), knead well so that it develop gluten may be 10 -15 minutes.
- When it develops gluten the dough will leave the sides and it will pass the window pane test. ( when you pull a piece of dough you can extend the dough without breaking it, also you can make a see through sheet that is called window pane test).
- Add cold diced butter, and mix again until all the butter is incorporated well.
- Finally add orange extract, orange zest, orange blossom water and mix until everything is fully incorporated.
- The finished dough should be smooth, shiny and sticky (Pic 3).
- Lightly grease a medium bowl and transfer the dough to the bowl.
- Cover with plastic wrap pressed directly on to the surface of the dough to prevent a skin from forming.
- Proof the dough at room temperature for doubled in size, It will take about 1 ½ hours (Pic 4).
- Remove the plastic warp and punch down the dough by folding.
- Cover the dough again with plastic wrap pressed directly on the surface.
- Refrigerate overnight in a ziploc or air tight container of large size to relax the gluten.
- When you are ready to bake, transfer the dough to lightly floured area and divide the dough into small pieces of 50 grams each approx and shape it into balls/rolls or any shape you want.
- If you using muffin tin grease them well and transfer the shaped balls (Pic 5), set aside for 30 minutes to 45 minutes until the rolls puffed up well.
- While the shaped rolls are proofing preheat oven to 400º F/205º C.
- After 45 minutes, brush the brioche rolls with egg wash (Pic 6) and bake them(Pic 7) for 10 minutes or until they become golden brown in color.
- When its out brush the top of buns with butter.
- Leave the brioche for 5 minutes in the pan and carefully remove them.
- These buns are good to taste as it is or you can add any spread/Jam.