Sweet Brioche Buns with Red Currants
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.
Ingredients
- 500 g flour 2 heaping cups
- 14 g Instant Yeast 4 tsp
- 100 g sugar 1/2 cup
- 300 ml milk or coconut milk 1 1/4 cups
- 2 eggs at room temperature.
- 2 tsp vanilla extract or paste
- 100 g red currants 1 cup
Eggwash
- 1 egg yolk
- 1 tbsp milk
Instructions
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Blend flour, yeast, sugar and salt in the bowl of your stand mixer.
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Heat the milk to about 40 C / 104 F, add the eggs and vanilla and stir well. Pour warm milk egg mix into the dry mix and knead for 10 minutes.
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Cover and let rise for 1 to 1 1/2 hours, until doubled in bulk: The dough can rise in the bowl in which it was mixed. Cover loosely and place the bowl somewhere warm until roughly doubled in bulk. Alternatively, you can refrigerate the dough overnight for a cold, slow rise. (Take out of the fridge and let warm up for 20 minutes, then proceed with the recipe.)
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Stir together egg yolk and milk. Transfer the risen dough to a lightly floured surface. Pat into a rectangle, and sprinkle with red currants and roll into a roll. Divide the dough into 10 - 12 pieces and roll into balls. Transfer to a lightly buttered 30 cm x 20 cm rectangular baking dish. Place them in there, with about 1 cm distance, cover with cling film, and let rise while the oven preheats for about 30 minutes.
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Preheat the oven to 350°F. Place a rack in the middle position. Brush the top of the buns with egg yolk-milk mix. Bake for 20 minutes until puffy and golden.
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Serve warm.
Recipe Notes
Serve warm. Leftovers can be stored in a tightly covered container at room temperature for up to 2 days.
You can use blackcurrants, or raspberries, or chocolate chips instead of currants.