As a German I am a bit obsessed with creating the perfect bun. It has taken me quite a while to find the perfect combination of ingredients to make these absolutely gorgeous brioche buns. This recipe is very simple and requires minimal effort but the end result is a dream come true for bread lovers.
“Papa, bitte vergiss nicht mein Einback” (Me to my dad every Sunday morning)
Sunday was big breakfast day in our family. As you probably have read from my other blogs, we are quite traditional in our family and on a Sunday we get together and have a very long breakfast with everything you can think of. It really is more like a brunch. But one thing can never be missed on our breakfast table: brioche buns. In Germany we call them ‘Einback’, which is one bake translated. Basically it means that this bread is only baked once because we also have something called Zwieback, which is two bake and is what we can find here in the UK as rusk. Very complicated but super delicious. And I remember every Sunday morning my dad would go to the bakery and pick up the brioche buns for me. I would shout downstairs as he was walking outside the door “please do not forget my brioche buns”. He knew but I needed to make sure he would not forget. I would normally have them with Nutella and home-made jam. Yummy.
The bun gets its amazing colour from the egg wash. It is important to give this dough enough time to relax and you won’t have any cracks or burns. The dough in the Thermomix only takes a few minutes and the cleaning job is minimal. Just make sure that you leave it in a nice place to rest and do not disturb it during its beauty sleep. I promise you, the patience pays off at the end. It is the golden rule for baking anything bread related with yet. Be patient and you will get your reward.
I use these brioche buns to make some really epic sloppy burgers but you can also make smaller buns for breakfast.
For the dough:
- 220ml whole milk
- 50g caster sugar
- 1 sachet dry active yeast
- 80g butter
- 500g plain flour
- 1/2 teaspoon salt
- 1 egg
For the egg wash:
- 2 eggs
Add milk, sugar and yeast to the Thermomix mixing bowl and warm up on setting 2 Min./37°C/Speed 2.
If you don’t have a Thermomix, place ingredients into a saucepan and warm up until it is lukewarm. Stir at all times with a wooden spoon.
Add butter in small chunks, flour, egg and salt (in this order!) and knead until smooth on setting 2 Min./.
If you don’t have a Thermomix, place the milk-yeast mixture in a large mixing bowl. Add the butter in small chunks, add flour, egg and salt (in this order!) and knead until smooth. This process might take up to 10 minutes depending on your flour consistency and butter temperature.
Cover the dough and leave to rise for two hours. Once risen, take the dough out of the bowl and place it onto a floured surface.
Cut the dough into six even pieces and form balls. Place onto a baking tray lined with greaseproof paper. If you prefer smaller buns, just divide the dough into 8 balls. Cover with a tea towel and leave to rest for another 30 minutes.
Preheat your oven to 200°C.
Uncover the tray. Place 1 egg and 1 egg yolk in a small bowl and whisk slightly. Brush the buns very gently with egg wash and place in the oven for about 15-20 minutes until golden brown. Tip: They are done when you tap them and they sound hollow. Take out of the oven and leave to cool down. Enjoy!