{"id":17051,"date":"2020-05-30T07:28:39","date_gmt":"2020-05-30T13:28:39","guid":{"rendered":"https:\/\/cinnamonandcoriander.com\/sweet-brioche-buns-with-red-currants\/"},"modified":"2021-08-07T11:15:56","modified_gmt":"2021-08-07T17:15:56","slug":"sweet-brioche-buns-with-red-currants","status":"publish","type":"post","link":"https:\/\/cinnamonandcoriander.com\/en\/sweet-brioche-buns-with-red-currants\/","title":{"rendered":"Sweet Brioche Buns with Red Currants"},"content":{"rendered":"

Try my easy recipe for Sweet Brioche Buns with Red Currants! With their soft, melt in your mouth texture these soft milk bread buns are perfect with any kind of jam or spread but also delicious on their own.<\/em><\/p>\n

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 Sweet Brioche Buns studded with red currants – perfect for Sunday Brunch! <\/h2>\n

I love baking with red currants – from their unashamed tartness and shimmering jewel-like quality, down to their surprising crunch of the little seeds hiding within.<\/p>\n

If you have a bush of red currants in your garden and no idea what to cook with them, then this sweet brioche buns recipe might come at the perfect time.  The pretty, bright red, juicy berries with their tart, sparkling flavour! They\u2019re a little overwhelmingly sour on their own, but when added to a sweet baked cake, muffin or milk bread bun they\u2019re utterly fantastic. I think they go so well with the soft and fluffy brioche dough. <\/p>\n

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How do you make brioche bread from scratch?<\/h2>\n
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Brioche is a rich yeasted dough made with whole eggs and butter. A HUGE step up from sandwich bread and something so tender, buttery, and rich that it is actually more cake than bread.<\/p>\n<\/div>\n<\/div>\n

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Brioche is not, however, not very sweet. These buns DO contain some sugar though as we do not glaze them and the red currants need a sweeter dough to balance out their sour, tart taste. <\/p>\n<\/div>\n<\/div>\n

I already have a super buttery, rich and fluffy Classic French Brioche recipe<\/a> on the blog. This recipe is an easy spin on a classic French Brioche – think of them more as sweet rich yeasted fluffy buns – or Japanese milk bread buns! The recipe is an old German Family recipe and we usually make these brioche buns with chocolate chips. This time around, I wanted to put a summery spin on the milk bread buns and added fresh red currants from our garden.<\/p>\n

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Tips for making sweet brioche buns or milk bread buns: <\/h2>\n
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Kneading brioche dough is a tricky affair so do yourself a favor and use a stand mixer. All the eggs and butter make it soft, sticky, and slippery. Let the motor and a dough hook do the work! This sweet yeasted dough needs to knead longer than most other kinds of bread dough \u2014 a good 10 minutes and the amount of fat from butter and egg yolks prevents gluten from forming easily.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Can I make the sweet yeasted brioche dough ahead of time? <\/h2>\n

Yes, you can! After kneading, you can let the brioche dough chill in the fridge overnight and shape the buns the next day. I let the dough warm up for about 20 minutes before shaping. Alternatively, do the initial 1 h rise the night before, shape into buns, currants added and all, put in a baking dish and cover the buns with cling film, Let them rest in the fridge overnight, then bake them the next day.<\/p>\n

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Shaping the cool dough into sweet brioche buns is actually significantly easier than trying to handle the warm dough. Another bonus is that the slow overnight rise improves the flavor and texture of the bread.<\/p>\n

Serve warm. Leftovers can be stored in a tightly covered container at room temperature for up to 2 days.<\/p>\n

Tips for baking with red currants:<\/h2>\n