This enriched dough is not quite as rich as a brioche but the dough has that lovely cotton candy mouth feel. Filling them with your choice of filling and slicing them open to slip a scoop of gelato or ice cream will pull anyone out of a midwinter funk.
I spent some time writing up this recipe and I hope it is a success story in your neck of the woods.
I do recommend writing down the recipe in a notebook before you start so that you can keep your screens clean.
Step 1: GATHER YOUR TOOLS
- Scale that does grams
- waterproof marker
- 3 bowls , 1 being being at least five quart, the others can be smaller
- Measuring spoons
- Measuring cup
- Stirring spoons
- Plastic bag
- plastic wrap
- non fuzzy dishtowel
- parchment paper
- baking sheets
- cutting board
OPTIONAL TOOLS IF YOU HAVE THEM
- flexible dough tool
- silipat sheet
Step 2: INGREDIENTS
you will need the following ingredients for this recipe
- bread flour
- fine sea salt
- rye flour - OPTIONAL but lovely
- instant yeast
- 3 eggs- actually two for the dough and a yolk for the glaze
- 1 stick , 4 oz, 116 g unsalted butter
- white sugar
- 250 grams whole milk
- orange rind
- mini chocolate chips
- nut or seed butters of your choice-
- tahini, peanut butter, hazlenut cocoa butter
- non stick spray
- sesame seeds
Step 3: Measure Flours and Salt in Large Bowl
Measure 480 g bread flour along with 20 g rye flour with 1 teaspoon of salt.if you dont have rye flour use 500 g bread flour.
Step 4: Cold Milk, Yeast and Sugar Go in Separate Bowl
60 grams sugar
250 grams whole or 2 percent milk
2 teaspoons instant yeast
Step 5: Melted Butter and Beaten Eggs in a Third Bowl
Two large eggs
116 g melted butter
1 tsp orange rind
Step 6: Combined Milk Mixture With Egg Mixture
It will be a bit lumpy, that is just fine
Step 7: Add the Milk and Butter to the Flour
Step 8: Cover and Let Rest for Thirty Minutes
This is where this dough is different. After the initial mixing together. You will cover it and stir it three turns which will only take 30 seconds, but then you will need to repeat this 2 or 3 times at 30 minute intervals. This is a variable due to the humidity and temperature of your kitchen
You will know when the dough is ready because it will be puffy and look like the last photo. Now its time to put it in a plastic bag and chill it overnight in the refrigerator.
Step 9: Chill Your Dough
Put your dough in a clean plastic bag in the refrigerator for 18 to 24 hours.
Step 10: Weigh Your Chilled Dough
This is where the notebook and pen come in handy . Record the weight of the dough. I like to make 15 buns approximately 67 g each. Divide your dough in thirds and weigh it. Put two logs back in the refrigerator for later or freeze the dough, just make sure it is well wrapped.
Step 11: Working With One Third of the Dough Divide It Into Five Pieces
Roll each piece of dough into a ball and flatten the ball. Make the center about 3 cm and the sides a bit thicker. Now put a teaspoon of nut paste in the center and 5 to 10 grams of mini chocolate chips. Then gently pinch up the sides to cover turn seam side down on a parchment lined cookie sheet.
Repeat with the next four balls of dough.
If you want more buns at a later date the well wrapped dough can be frozen . If you want to make another five buns with a different filling.
Step 12: Preheat Your Oven 375 F
Cover your buns with plastic wrap or a damp non fuzzy dish towel. Preheat your oven to 375 degrees F. Make sure your rack is in the center of the oven. They will need to almost double in size. This takes around 30 minutes depending on the heat and humidity of your kitchen space.
Get your egg glaze assembled.
in a small bowl add 1 egg yolk 30 ml water 15 g sugar
After 30 minutes your oven should be hot your buns should look almost doubled and its time to glaze them with the egg glaze.
If you have two different fillings you will want to identify the fillings. I filled five with tahini and chocolate and sprinkled sesame seeds on top.
Step 13: Bake 15 Minutes and Rotate Pan for 5 Minutes More
Bake for 20 minutes total until golden brown on bottom. Every oven has its hot and cold spots so you might need to adjust accordingly. Cool on rack for 3 hours!
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