MFF_Brioche_Buns

If you’ve been out in Melbourne lately, you’ve almost definitely seen a brioche bun of some kind on the menu. If you’re a fan, perhaps you should try your hand at making some to take to the upcoming Melbourne Spring Racing Carnival.

If you’ve never made bread before don’t worry, these aren’t difficult and are a good place to start. There are no tricky steps, though I would advise you use a stand mixer with a dough hook to make life easier. If you don’t own one, feel free to have a go by hand. These rolls won’t stay fresh for long though, so make the dough the night before and bake them fresh on the day.

Below are two options for fillings: a vegetarian satay tofu option, and a BBQ pork option you may recognize from a post not long ago. The filling recipes are for 12 buns, the number the brioche recipe makes, so if you want to try both you’ll need to double the brioche recipe.

BRIOCHE BUNS
2 tbsp milk
6 gm dried yeast
275 gm bread flour + extra for dusting
30 gm caster sugar
3 eggs, at room temperature
175 gm softened butter (not melted)
spray oil
1 egg yolk, whisked with 1 tbsp milk

  1. In a small bowl, microwave milk for about 20 seconds, or until just warm. Add yeast and allow to sit for 5 minutes until small bubbles begin to appear.
  2. In a stand mixer with a dough hook attachment, combine plain flour, caster sugar, eggs, and yeast mixture. Knead on a medium speed for 8-10 minutes until smooth and well combined.
  3. With the motor running, add the softened butter a little at a time, beating well after each addition. Once all the butter is added, beat for a further 5 minutes until smooth and glossy.
  4. Pour the sticky batter onto a very lightly floured bench top and form into ball. Transfer to a lightly greased large bowl, cover with a tea towel and set aside in a warm spot for 1 hour until doubled in size.
  5. Once risen, tip the batter onto a very lightly floured bench top and knead a few times by hand. Transfer back to the bowl, cover with a tea towel, and leave for an hour to double in size. Alternatively at this point you can refrigerate the dough overnight. If you do this, take the dough out of the fridge 2 hours ahead of time.
  6. Divide the dough into 12 equal portions. Taking one portion, roll roughly into a ball. With the ball infront of you, pull the edges of the ball into the center, pressing down firmly, rotating as you go. Then, turn the ball over the cupping the ball between the sides of your hands, rotate the ball in a circular motion to create an even shape. For a good example of how to form the rolls, check out this video: https://www.youtube.com/watch?v=KRk96GA_GF0
  7. Once you have shaped all 12 balls of dough, place evenly on a baking tray and leave in a warm place to rise for 1 hour.
  8. Once the balls are doubled in size, place in a 200C oven for 10-12 minutes or until golden. Remove and allow to cool before storing in an airtight container – they won’t last longer than a day.

Makes 12

MFF_Brioche_Tofu

TOFU FILLING
1 cup quality aioli
12 small cos lettuce leaves
12 pieces of satay marinated tofu

2 carrots, peeled and grated
1/2 bunch coriander leaves
12 colourful skewers (to serve)
12 brioche buns (recipe above)

  1. Cut rolls in half and spread with aioli.
  2. Top each half with lettuce, a piece of tofu, a little grated carrot and some coriander leaves.

Makes 12

MFF_Brioche_Pork

BBQ PORK BURGERS
1kg pork shoulder, bone removed, rolled
150ml good quality BBQ sauce
1/4 red cabbage
1/2 cup good quality mayonnaise
125g butter

12 colourful skewers (to serve)
12 brioche buns (recipe above)

  1. Preheat oven to 150C.
  2. Place pork on a roasting tray and cook for 4-6 hours or until falling apart when you prick it with a fork. Remove from oven and allow to cool slightly before shredding the meat, discarding the fat and skin.
  3. Once meat is cooled, mix through the BBQ sauce.
  4. Using a food processor with a slicer attachment, slice the cabbage thinly. Alternatively, you can do this with a sharp knife by hand. Toss the cabbage with the mayo and season with a little salt and pepper.
  5. Cut your rolls in half and butter on both sides (this will prevent them going soggy). Place a little pulled pork on each burger and top with a little coleslaw.

Makes 12