The Brioche Buns Recipe These bite-sized little buns are known in French as brioche à tête, for obvious reasons.
Ingredients:
butter, melted, for greasing
1 quantity brioche dough,
see pages 98–99, steps 1–11
flour, for dusting
1 egg, beaten, for glazing
1⁄2 tsp salt, for glazing
Method:
1 Grease the molds and set on a baking sheet. Divide the dough in half. Roll one piece into a cylinder 2in (5cm) in diameter. Cut the cylinder into 5 pieces. Repeat with the remaining dough. Flour the work surface, then roll the dough so it forms a smooth ball.
2 Pinch 1.4 of each ball between your thumb and forefinger, almost dividing it from the remaining dough, to form the head. Lower each ball into a mold, twisting the head on to the base of the brioche. Cover and let rise for 30 minutes, until the molds are full.
3 Preheat the oven to 425‹F (220‹C). Brush with the egg glaze, and bake for 15.20 minutes, until puffed and brown. Unmold and transfer to a wire rack to cool. STORE The buns will keep in an airtight container for 3 days.
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| Brioche Buns Recipe |