Dieser Beitrag enthält Werbung – advertising.
When roaming my instagram I was struck at once by a photo from Lisbeths presenting brioche buns w/ apricots & cheesecake filling. It looked just delicious & I was dying for one of the buns in front of me & a nice coffee alongside… When looking into other foodblogs I found some more ideas: on Cloudy Kitchen as well as Zucker, Zimt und Liebe…
So I got determined to start my very own brioche bun experiment.
…& let me clarify this at the very beginning: I tried a quick & dirty approach (I’m sure most of the true baker’s in the food blog universe would frown upon my speedy process!).
In short: what did I do?
I radically shortened the time to prepare a yeast dough!
In my pantry I had a packet of yeast dough mix. It’s a mix of flour & dry yeast & baking powder… (nothing else!). Normally you just add some lukewarm water & that’s fine for any pizza or quiche. Especially, there is no need to wait some hours for the yeast dough to rise…
So much about the basic idea.
So – what do we need altogether?
- yeast flour mix for an instant yeast dough
- …& additional flour (all-purpose flour)
- icing sugar
- zest of an organic orange
- lemon juice
I started w/ preheating my oven to 160° C w/ fan & grabbing a casserole big enough for about 8 buns. The casserole got slightly oiled.
I melted the butter & added milk & icing sugar. At the end it was a lukewarm liquid – ready for the flour mix.
I grated the orange zest – & all came together with an egg i. e. the yeast flour mix, the liquid mess, the egg & the orange zest.
After having mixed it w/ my handheld electric mixer I noticed that it was rather runny. So I added some more flour – plain flour – until it was easy to form a dough ball & transfer it to a floured wooden board.
I rolled it out w/ my rolling pin trying to get it rectangular. Don’t be tight w/ flour at this point!
Next step was combining the ricotta w/ another egg, icing sugar, some corn starch & fresh lemon juice. Afterwards just spoon the ricotta mess all over the rolled out dough.
Finally add some chopped fresh apricots & roll it up.
I wanted to cut it into 8 pieces, however, my bun roll was rather soft & sticky… so I only managed to cut 7 pieces which I lined in my casserole.
At once into the preheated oven…
…& then there was THIS!
Can you identify the buns?
In the photos that encouraged me there were always very nicely divided buns to be seen… My experiment rather meant „let’s imagine single buns”.
Nevertheless I mixed some icing sugar w/ lemon juice & spooned it all over the buns.
- 1 packet yeast-flour-mix (about 250 g)
- 100 g all-purpose flour
- 125 ml milk (lukewarm)
- 20 g icing sugar
- 40 g butter
- 1 egg
- zest of half an organic orange
- flour (for the rolling out the dough)
- oil w/o flavour (for the casserole)
- 150 g ricotta
- 20 g icing sugar
- 1 egg
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 150 g apricots
- 150 g icing sugar
- 2 - 3 tbsp lemon juice
- 1 handheld electric mixer
- 1 rolling pin
- 1 casserole (32 cm)
- Slightly oil the casserole.
- Preheat the oven to 160° C w/ fan.
- Melt the butter & mix w/ the sugar & the milk. The resulting fluid shall be lukewarm.
- Grate the zest of half of an organic orange.
- Combine yeast-flour-mix, milk mix & orange zest. Add the egg. Add the additional flour. Mix well w/ the handheld electric mixer until all is combined in a smooth dough mess.
- Flour a wooden board & put the dough on the board. Start rolling out the dough in an almost rectangular shape. Add some more flour to prevent the dough from sticking to the rolling pin.
- Clean & pit the apricots. Chop them in small pieces.
- Combine ricotta, sugar, lemon juice, egg & cornstarch.
- Distribute the ricotta mix all-over the dough.
- Distribute the chopped apricots all-over the ricotta mix.
- Gently roll the the dough up & cut it into 8 parts. It's a sticky business.
- Set the parts in the casserole & let it bake for about 30 - 35 min.
- Let it cool in the casserole.
- When the buns are at room temperature mix the icing sugar w/ lemon juice & spoon generously all-over the buns.
It turned out that the buns were delicious. The dough was soft & sweet. The ricotta filling was juicy, but didn’t make the buns sticky. The fresh apricots added their special sweet & fruity summer flavor.
I cut the closely-knit buns simply into squares – be sure: you don’t need anything but a nice coffee or espresso alongside (no need for butter or cream or whatever).
The ready-to-use yeast flour mix means no waiting for any yeast dough to rise. When using a mix of butter, milk & sugar you transform the more savory approach for pizza or quiche into a soft & sweet approach for some cake. The final texture of the dough is fluffy & well done.
What about the traditional approach for yeast dough?
I admit that I always encountered some pain points w/ yeast dough. At 1st there is the rising time… In general I’m a little confused when reading in a recipe that you need about 1 h rising time for a yeast dough of about 500 g flour – & in the next recipe you’ll read that you’ll need about 2,5 h for the same amount of flour. (I checked if different types of flour were used, but: no.)
For the record:
In one of my cookbooks I read about very nice breakfast buns which need about 30 min for preparation of the starter (dough), 60 min for rising of the dough, then kneading & rising for another 30 min, then dividing into buns & rising for another 30 min… then finally baking for 30 min! This means about 3 h aka rising myself from bed before 6 am when trying to serve freshly baked buns at about 9 – 10 am for breakfast! (I didn’t even think about that it might be on a Sunday…)
I don’t have such a lot of experience w/ yeast dough – maybe that’s the reason that sometimes the yeast – if fresh, if dry – doesn’t like to do its duty. Maybe if you work regularly w/ yeast you get a feeling for the yeast…
…& there is another point: I don’t have one of these fabulous kitchen appliances for processing any dough, especially big amounts of dough. If you start working on brioche recipes from the scratch you learn that you’ll have to work w/ your muscular strength because the dough has to be kneaded for 15 min, 20 min… or so. Therefore most of the food bloggers use a machine when dealing w/ brioche preparation.
The businesswoman w/ too many office hours thinks
Whatever: the approach w/ the ready-to-go yeast flour mix is fine for me. I use it for pizza & quiche as well. The idea to transform it in a brioche dough is acceptable – all the flavour is finally in the dough.
When thinking about the real effort & time I think I can work also on brioche bun versions w/ blueberries, w/ plums, w/… whatever.