Add the active dry yeast and 1 tablespoon of sugar into 1 cup of lukewarm milk. Wait for the yeast to activate (about 10 minutes). Add 3 cups of sifted bread flour to the mixer bowl. Add 2 tablespoons of sugar and ½ tablespoon of salt to the flour. Mix the flour and add in 8 tablespoons of melted butter.
Cover your brioche dough in a greased bowl with a clean towel or plastic wrap. Allow the dough to rise in a warm place, typically around 75-80°F (24-27°C), to ensure optimal yeast activity. This first rise, known as the first proof, can take anywhere from 1 to 2 hours, depending on the specific recipe and climate.
Bake in the oven preheated on 180'C / 350'F for about 25 minutes, or until puffed and golden. Let the brioche loaf cool down for about an hour before removing from the pan and placing on a wire rack to finish cooling. It is important not to cut the brioche when slice warm or it will turn dry.
Place 8 pieces of dough into each pan. Cover the pans with a clean tea towel, and place the pans somewhere warm for about 30 minutes, or until the buns have risen and puffed up slightly. Meanwhile, preheat the oven to 220°C ( 428°F) (without fan). Place a metal baking tray in the middle of the oven.
Instructions. In the bowl of a stand mixer fitted with the paddle attachment, place flour, instant yeast, sugar, salt, but place the yeast in a way not to touch salt and sugar. Add eggs and beat at low speed for 3 minutes until the dough is dense, scraping the downside of the bowl with a rubber spatula if needed.
Use 1/3 cup cheese powder, and increase the amount of butter in the recipe by 2 tablespoons. Combine the flour/cheese with the following: 1/4 cup (28g) Baker's Special Dry Milk or nonfat dry milk. 1 1/4 teaspoons salt. 1 tablespoon instant yeast.
Bake the vegan brioche for 20 minutes then brush it with more of the glaze, this gives it a lovely shiny, soft crust. Turn the oven down to 160°C/320°F/gas mark 3 and bake for a further 25-30 minutes until the internal temperature reaches 94°C/201°F on a probe thermometer.
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brioche bun recipe in grams
