Good morning everyone, the weekend is here, and it’s been way too long… I’ve had so many other things to do and this time I’ve had to prioritize, but now I’m here with a new recipe for you.
My love for brioche is well known, I just love brioche for breakfast or as a sweet treat. I’ve named these vanilla brioche buns “Brioche Sweetness”, make them and you’ll see why.
They are easy to make, and oh-so good.
- 725 gram all-purpose flour (preferably use half bread flour and half all-purpose flour)
- 3 tsp active dried yeast
- 100 gram regular sugar
- 1-2 tsp salt
- 160 ml cold water
- 5 large eggs
- 310 gram unsalted butter at room temperature
- 1 egg for brushing
- 1/2 vanilla bean (the seeds)
- 500 ml milk
- 150 ml heavy cream
- 2 large eggs
- 5 egg yolks
- 200 gram regular sugar
- 60 gram corn starch
- fresh blueberries optional
- Put all the ingredients except the butter into a mixing bowl. Mix and knead for about 10 minutes. (This amount makes a large number of buns, you may want to halve the recipe or make a bread from half the dough.)
After 10 minutes add the butter, little by little. When all the butter is mixed in, knead for another 10 minutes. Divide the dough into two parts and wrap both in plastic wrap. Place in the refrigerator to chill overnight.
Use one of the parts to make a bread if you like, or make all buns like I do here. Dust your work surface with flour and flour your hands. Tip out the dough and flatten slightly, it’s important that the dough is cold here.
- Roll out quite thinly, about 1/4 cm.
- Use a round cookie cutter and cut out rounds. The size here is up to you.
- Arrange the rounds onto lined baking trays and leave to prove until doubled in size.
- I use the same vanilla custard here as I do for my Rice Flan Pâtissier. It’s easy to make and very delicious…
- Put the milk, cream and seeds from the vanilla bean into a saucepan. Place on the heat until it just starts to boil. Remove from the heat.
- Put the eggs, egg yolks, sugar and corn starch into a large bowl and whisk well by hand.
- When the milk has come to the boil, add 1/8 to the whisked egg mixture and whisk well.
- Pour everything back into the saucepan and place on the heat again, stirring constantly until the mixture starts to thicken. Cook for another couple of minutes.
- Pour the custard through a sieve to get rid of any lumps.
- Spread 1-2 tablespoons of the custard over each of the brioche rounds. Arrange some fresh blueberries on top, if using. Bake in a 347 F/175 C oven for about 10-15 minutes or until golden on the edges. I recommend using the fan setting here if your oven has one.
- Leave to cool a little before serving. These are so delicious…
- I hope you are tempted. Have a great day everyone.
- Hugs from me to you.
With love from Manuela.
