Brioche bun

75 mins
Serves 1
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Directions

  1. 1Add 550 grams of 00 flour to a bowl.
  2. 2Add 550 grams of 00 flour to a bowl.
  3. 3Add 550 grams of 00 flour to a bowl.
  4. 4Add 120 grams of sugar.
  5. 5Add 120 grams of sugar.
  6. 6Add 120 grams of sugar.
  7. 7Add 100 grams of butter.
  8. 8Add 100 grams of butter.
  9. 9Add 100 grams of butter.
  10. 10Warm up 280ml of milk and dissolve a brewer's yeast.
  11. 11Warm up 280ml of milk and dissolve a brewer's yeast.
  12. 12Warm up 280ml of milk and dissolve a brewer's yeast.
  13. 13Add 1 egg.
  14. 14Add 1 egg.
  15. 15Add 1 egg.
  16. 16Add about 2 grams of salt.
  17. 17Add about 2 grams of salt.
  18. 18Add about 2 grams of salt.
  19. 19Add all the ingredients to the mixer.
  20. 20Add all the ingredients to the mixer.
  21. 21Add all the ingredients to the mixer.
  22. 22Knead at speed two for about 15 minutes.
  23. 23Knead at speed two for about 15 minutes.
  24. 24Knead at speed two for about 15 minutes.
  25. 25When the dough is nice and sticky to the hook, it means it's ready to be transferred to the pastry board.
  26. 26When the dough is nice and sticky to the hook, it means it's ready to be transferred to the pastry board.
  27. 27When the dough is nice and sticky to the hook, it means it's ready to be transferred to the pastry board.
  28. 28Work the dough a little more, just a few folds, and put it to rest in a bowl for about an hour, remembering to cover it with cling film or a cloth.
  29. 29Work the dough a little more, just a few folds, and put it to rest in a bowl for about an hour, remembering to cover it with cling film or a cloth.
  30. 30Work the dough a little more, just a few folds, and put it to rest in a bowl for about an hour, remembering to cover it with cling film or a cloth.
  31. 31After the resting time, work the dough a little more and then cut small pieces, which should be about 70 grams each, and make small balls.
  32. 32After the resting time, work the dough a little more and then cut small pieces, which should be about 70 grams each, and make small balls.
  33. 33After the resting time, work the dough a little more and then cut small pieces, which should be about 70 grams each, and make small balls.
  34. 34Let the small balls rest for about 10 minutes, just enough time to complete them all.
  35. 35Let the small balls rest for about 10 minutes, just enough time to complete them all.
  36. 36Let the small balls rest for about 10 minutes, just enough time to complete them all.
  37. 37Flatten the dough balls and fill them with Nutella.
  38. 38Flatten the dough balls and fill them with Nutella.
  39. 39Flatten the dough balls and fill them with Nutella.
  40. 40Let them rest for another hour, and brush them with a little melted butter.
  41. 41Let them rest for another hour, and brush them with a little melted butter.
  42. 42Let them rest for another hour, and brush them with a little melted butter.
  43. 43Bake them at 170 degrees for 15 minutes.
  44. 44Bake them at 170 degrees for 15 minutes.
  45. 45Bake them at 170 degrees for 15 minutes.
  46. 46Dust them with some powdered sugar.
  47. 47Dust them with some powdered sugar.
  48. 48Dust them with some powdered sugar.

Ingredients

  • 550 grams flour
  • 550 grams flour
  • 550 grams flour
  • 120 grams sugar
  • 120 grams sugar
  • 120 grams sugar
  • 100 grams butter
  • 100 grams butter
  • 100 grams butter
  • 280 ml milk
  • 280 ml milk
  • 280 ml milk
  • 1 unit brewer's yeast
  • 1 unit brewer's yeast
  • 1 unit brewer's yeast
  • 1 unit egg
  • 1 unit egg
  • 1 unit egg
  • 2 grams salt
  • 2 grams salt
  • 2 grams salt
  • Nutella
  • Nutella
  • Nutella
  • powdered sugar
  • powdered sugar
  • powdered sugar

Equipment

bowlkitchen scalemixercutting boardcling filmoven panbaking paperbrushovensieve

Tips

  • La marmellata, secondo me, è ancora meglio della Nutella per farcire.
  • Provateci e fatemi sapere.