Saturday, November 13, 2010
LIGHT BRIOCHE BUNS RECIPE
3 TBSP warm milk
2 tsp active dry yeast
2 1/2 TBSP sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 tsp salt
2 1/2 TBSP unsalted butter, softened
Sesame or poppy seeds (optional)
1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.
2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a large spoon, stir in yeast mixture and beaten egg until a dough forms. Knead until smooth and elastic, about 8 to 10 minutes. You can either transfer the dough to a clean surface for this or knead it right in the bowl. It’s a touch sticky, but resist the urge to add more flour.
3. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in the fridge. This long proofing time will make a nicer flavor and also make it easier to shape while cold.
4. Line a baking sheet with parchment paper. Divide the dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to two hours, until they almost double in size.
5. Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with one tablespoon water and brush some on top of buns. If desired, sprinkle with seeds. Bake, turning sheet halfway through baking, until tops are golden brown, about 17-18 minutes. Transfer to a rack to cool completely