BRIOCHE

OF FRENCH ORIGIN, BRIOCHE IS MADE FROM ENRICHED DOUGH THAT’S A LITTLE SWEETER AND SOFTER THAN MOST BREAD. IT’S DELICIOUS TO EAT AND EASY TO MAKE! PHOTOGRAPHS & TEXT: NATASHA LIVIERO / UNSPLASH

Brioche

MAKES 24 SMALL BUNS

INGREDIENTS:

180g milk, warm

30g white granular sugar

12g dry yeast

800g cake flour

METHOD:

1. Set oven to 2000C or 1800C (fan).

2. Grease two 25cm x 10cm loaf tins.

10g salt

150g eggs

150g unsalted butter, room temperature and cubed

1 small egg, beaten

3. Warm the milk (not hot) and add the sugar and yeast. Stir and leave to rest for a few minutes. The yeast will activate and form bubbles.

4. Combine the flour, salt and eggs in the bowl of a stand mixer with a dough hook.

5. On low speed, add the milk mixture and mix for approximately 4 minutes.

6. Increase speed to medium and mix for approximately 6 minutes.

7. Reduce speed to low and add the butter, one cube at a time. The mixture will look ‘sloppy’. Increase speed to medium and beat for a further 5 minutes. A smooth, shiny dough will develop. The dough will be very elastic and soft to the touch.

8. Form the soft dough into a ball and place it in a large, greased bowl. Cover with cling film and leave in a warm environment until double in size.

9. Divide the dough in half. Scale and divide each half into 41/42g portions — there should be 12 portions to each half.

10. Roll each portion into a ball and place it into the loaf tin. You should finish with two rows of six, sideby-side. Repeat with the second half.

11. Cover and leave to prove until almost double in size.

12. Brush lightly with egg wash and bake for 20-22 minutes and golden.

13. Remove from the oven and rest for a few minutes before turning the brioche buns onto a cooling rack.

14. Best eaten warm and on the day they are made.

Notes:

*These brioche buns are delicious with savoury and sweet toppings. Simple options include spreading with butter or olive oil and a sprinkling of course salt as a main meal accompaniment or spreading with butter and a sweet topping for breakfast or a snack on the go.

*Loaf tin size is approximate. Slightly smaller or larger will also work, as will a round or square tin.

NATASHA LIVIERO - PASTRY CHEF natashaliviero

Natasha is a pastry chef who is South African by birth and Croatian by blood. She spent many years working for a wellness publication but did an about-turn at the beginning of 2020 when she joined a culinary school to fulfil a lifelong dream to study patisserie. She’s passionate about European patisserie and loves spending time in the kitchen experimenting with recipes (while quibbling with her fe-line friends), and is always on the hunt for interesting new cookbooks.