How to learn how to cook delicious brioche buns step by step recipe

Kitchen appliances and utensils: fine sieve, oven, kitchen scales and other measuring accessories, rubber mat, cling film, several deep bowls, rolling pin, baking sheet, baking paper.

Ingredients

Step cooking

First stage

1. Pour 300 ml of milk into a small saucepan, and then heat it to a temperature of 40-45 ° C. In warm milk, add 11 g of dried yeast and 40 g of granulated sugar. Stir the mixture well, then set it aside for 5-10 minutes, allowing the yeast to “bloom”. We measure 20 g of butter, then melt it to a liquid consistency and allow it to cool slightly. Meanwhile, in a large deep bowl, sift 600 g of premium flour.
   
2. We send 15 g of baking powder, 10 g of salt there, and mix everything lightly. We make a small depression in the center of the flour mixture, after which we break 2 chicken eggs into it. On top of the eggs, pour the yeast solution, the cooled butter and 80 ml of vegetable oil. Mix the ingredients until they come together in one lump.
   
3. We spread the dough on a rubber mat and continue kneading manually. As soon as the dough reaches a smooth, soft consistency, and also stops sticking to your hands, we form a small cake out of it, the surface of which is evenly sprinkled with 10 g of vanilla sugar, and then pour 10 ml of vanilla extract. We turn the dough into a cake, and then continue kneading for another 5-8 minutes. Put the dough in a deep bowl, previously lightly greased with vegetable oil, and cover with cling film.
   

Second phase

1. Sprinkle the surface of the rubber mat with 20 g of corn or potato starch. On top of the starch we spread the dough increased by 2-3 times. We thoroughly crush it, and then divide it in half, after which we form a sausage from one half.
   
2. We divide the sausage into 6-8 equal parts, depending on how many layers in the buns you want to get. We roll each part of the dough into a ball and put it on a flat plate greased with butter or vegetable oil. We cover the blanks with cling film so that they are not covered with a dry crust. We do the same with the second half of the test.
   

We form buns

1. Melt on a small fire for about 30 g of butter, and then give it the opportunity to cool to a warm state. We take one blank and roll it into a thin layer 2-3 mm thick.
   
2. Set the cake aside and proceed to rolling the next ball. We try to roll the blanks so that they have the same size. As soon as all the balls are rolled into a layer, take one of the cakes and grease it with cooled butter. On top of the oil, sprinkle the workpiece evenly and generously with brown sugar. Gently spread the next flat cake on top, which, in turn, is also greased with butter and sprinkled with brown sugar.We do the same with the rest of the blanks until the sixth or eighth cake is laid out - it does not need to be lubricated. We do the same with the remaining 6-8 cakes, forming a second puff preform.
   
3. Press the resulting flaky cakes with your hands, and then roll out a little with a rolling pin. The edges of the product are well glued, pinching with your fingers. The resulting workpiece is carefully cut into eight puffed triangles.
   
4. In the center of the triangle we make a longitudinal section, and then we pass the “nose” of the triangle into it. Do the same with the other triangles.
   

The final stage

1. We cover the baking sheet with baking paper, on which we spread the formed buns. We turn on the oven and heat it to a temperature of 200 ° C. In the meantime, take one chicken egg and separate the protein from the yolk. Beat the yolk together with 10 ml of water, and then grease each bun with the resulting mixture.
   
2. We send products to the preheated oven, where we bake for 20-25 minutes. We allow the finished baking to cool slightly, and then proceed to absorb the goodies.
   

Video recipe

After watching this video, you will quickly learn how to cook brioche buns yourself.

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