How to Bake Brioche Bun

Number of servings: 6-8

Cooking time: 1 hour

Preparation time: 3 hours

Ingredients

Milk: 260ml

Instant yeast: 5g

Bread flour: 430g

Sugar: 18g

Salt: 8g

Egg: 50g

Unsalted butter: 40g, room temperature softened

Middle Eastern spiced butter:

Butter: 45g

Sumac: 1 Tsp

Cumin: 1 Tsp

Ground coriander: 1/2 Tsp

Thyme; 1/2 Tsp

Oregano: 1/2 Tsp

Salt: 1/2 Tsp

Method

In a saucepan, gently warm the milk over low heat until it reaches a lukewarm temperature of approximately 36°C. This warmth helps to activate the yeast.

Pour the warmed milk into jug. Sprinkle the instant dry yeast into the milk. Stir well with a spoon or fork until the yeast is fully dissolved.

In a separate, large mixing bowl, measure and combine all the dry ingredients. Mix them together to ensure they are evenly distributed.

Add the milk and egg mixture to the dry ingredients and mix by hand until a dough forms.

Transfer the dough onto a clean wooden board. Begin kneading the dough for around 10 minutes. The key to good kneading is to use a push-turn-fold motion. To develop the gluten effectively, stretch the dough outwards and then rub it against the board with the heel of your hand. Continue kneading until the dough starts to become more elastic.

To check if the gluten has developed sufficiently, try stretching a small piece of dough into a thin, translucent layer. If you can stretch it without it tearing easily, the gluten is likely well-developed.

Once the initial kneading is complete, spread the softened butter evenly over the surface of the dough. Fold the dough over the butter to enclose it.

Knead the dough again for another 10 minutes. This second kneading stage will fully incorporate the butter and continue to develop the gluten, resulting in a smooth and elastic dough.

Form the kneaded dough into a smooth round ball. Lightly grease a clean bowl with oil or butter. Place the dough in the bowl and cover the bowl with Silicone Lid or a damp Tea Towel. Let the dough rest in a warm place for approximately 1 hour, or until it has doubled in size.

Once the dough has doubled, gently punch it down in the centre to release any trapped air bubbles. Turn the dough out onto a clean surface. Use a kitchen scale to weigh the entire dough. Divide the dough into even portions; in this recipe, you will create 8 dough balls, each weighing 95 grams.

Cover the individual dough portions with cling film or a damp tea towel to prevent them from drying out. Let them rest for 10-15 minutes. This allows the gluten to relax, making them easier to shape.

Take each dough portion and fold the edges of the dough towards the centre. Turn the dough over and gently roll it under your cupped hand to form a smooth, round ball.

In a small bowl, melt the butter. Stir in the spices until evenly combined. Use a pastry brush to generously coat the bottom and sides of a shallow casserole with the spiced butter.

Arrange the shaped dough balls in the prepared casserole, leaving approximately 1mc of space between each dough ball to allow for expansion during baking. Cover the casserole loosely with cling film or a clean tea towel and let the dough balls proof for a final 20 minutes in a warm place.

Preheat the oven to 170°C fan / 190°C conventional.

In a small bowl, whisk one egg. Gently brush the tops of the proofed dough balls with the egg wash. This will give them a lovely golden colour and shine during baking.

Place the casserole in the oven and bake for 25 to 30 minutes, or until the dough balls are golden brown on top.

Once baked, carefully remove the casserole from the oven. While still hot, brush with the remaining spiced butter.

Let it cool slightly before serving warm.

Why Your Season Casserole is the Perfect Baking Companion

Your Season cast iron shallow casserole isn't just a beautiful piece of cookware; it's a fantastic tool for baking, especially when it comes to achieving that perfect golden crust and evenly cooked interior. Here's why:

• Unparalleled Heat Retention: Cast iron is renowned for its ability to retain heat exceptionally well. This means that once your casserole is heated, it maintains a consistent temperature throughout the baking process. This even heat distribution eliminates hot spots, ensuring your brioche buns bake uniformly, preventing burnt bottoms and pale tops.
• Secure and Stable Handle: The large, generously sized handles of your Season Shallow Casserole is a significant advantage, especially when dealing with a hot and potentially heavy cast iron filled with freshly baked brioche. The ample grip provides a secure and comfortable hold, making it much safer and easier to transfer the casserole in and out of the oven.
• Radiant Heat for Perfect Browning: The cast iron will radiate heat beautifully, contributing to a deeply golden and evenly browned crust on your brioche buns. The material's ability to hold a high temperature ensures consistent browning throughout the baking process.
• Versatility: While perfect for brioche, your enamelled shallow casserole is also fantastic for various other baking tasks, roasting, braising, and even serving on table, thanks to its attractive appearance.

Common Bread-Making Mistakes and How to Avoid Them

Even experienced bakers encounter occasional hiccups. Here are some common bread-making mistakes and how to steer clear of them:

• Inactive Yeast: Always check the expiration date of your yeast. If you're unsure of its activity, proof it in lukewarm liquid before adding it to the rest of the ingredients. If it doesn't foam within 5-10 minutes, it's likely inactive.
• Incorrect Liquid Temperature: As mentioned earlier, liquids that are too hot will kill the yeast, while liquids that are too cold will slow down or prevent activation.
• Under-Kneading: Under-kneading will result in a dense, poorly structured loaf. To check if the dough is kneaded properly, perform the "windowpane test": Pinch off a small piece of dough and gently stretch it thinly between your fingers. If you can stretch it thin enough to see light through it without tearing, like a thin membrane or "windowpane," then the dough is properly kneaded. If it tears easily, continue kneading for a few more minutes and test again.
• Over- or Under-Proofing: Over-proofed dough can collapse in the oven, while under-proofed dough will be dense and won't rise properly. Look for the dough to have almost doubled in size and feel soft and slightly springy to the touch.
• Opening the Oven Door Too Early: Resist the temptation to peek inside the oven too early, especially during the first half of baking. This can cause the oven temperature to drop and the dough to collapse.
• Not Allowing Enough Cooling Time: Freshly baked bread continues to cook internally as it cools. Serving it too soon can result in a moist texture and the flavours haven't fully developed and melded together yet. Allow the brioche buns to cool slightly on a wire rack before serving.

Variations and Creative Twists: Expanding Your Brioche Dough

Once you've mastered the basic brioche dough, feel free to explore variations and add your own creative touches:

• Sweet Fillings: Before shaping, you can incorporate sweet fillings like Nutella, jam, or pastry cream into the centre of each bun.
• Savoury Twists: For a savoury take, try adding grated cheese, herbs, or caramelised onions to the dough.
• Spices or flavourings: Experiment with adding spices like cardamom or nutmeg, or flavours like cocoa or matcha powder, to the dough for a unique flavour.
• Brioche Loaf: This recipe can also be adapted to bake a beautiful brioche loaf.  Simply shape the dough into a log and place it in the greased loaf tin or casserole for the second rise and baking. Adjust the baking time accordingly.

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