Brioche Buns with Apple Marmalade
Brioche Buns with Apple Marmalade
Ingredients
For the Brioche Dough
- 100 g milk
- 70 g kefir
- 11 g dry yeast
- 80 g sugar
- 2 eggs
- 60 g butter, melted
- 480 g bread flour
- 60 g butter, soft
- 5 g salt
For the Filling and Glaze
- as needed apple marmalade
- 1 egg, for egg wash
- 1 tablespoon milk, for egg wash
Instructions
- 1
In a large bowl, combine the milk, kefir, dry yeast, sugar, eggs, melted butter, and bread flour. Mix these ingredients together until a shaggy dough forms.
⏱️ 5 min
- 2
Cover the bowl and let the mixed dough rest for 20 minutes.
⏱️ 20 min
- 3
After the initial rest, add the soft butter and salt to the dough.
⏱️ 2 min
- 4
Knead the dough until a 'gluten window' forms, which indicates proper gluten development. This should take approximately 10 minutes by hand or stand mixer.
⏱️ 10 min
- 5
Place the dough in a lightly oiled bowl, cover it, and let it ferment in a warm place for one hour, or until doubled in size.
⏱️ 60 min
- 6
While the dough is fermenting, prepare your apple marmalade filling. If using a piping bag, fill it now.
⏱️ 5 min
- 7
Once the dough has fermented, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a large, rectangular shape.
⏱️ 5 min
- 8
Pipe a continuous line of apple marmalade along one long edge of the rolled-out dough. Then, use a small offset spatula or the back of a spoon to spread the marmalade evenly over about one-third of the dough's width, starting from the marmalade line.
⏱️ 5 min
- 9
Carefully fold the marmalade-covered section of the dough over itself. Then, fold the dough over once more, creating a layered strip with the marmalade enclosed inside.
⏱️ 2 min
- 10
Gently roll over the folded dough with a rolling pin to slightly flatten it and seal the layers. Using a pizza cutter or sharp knife, cut the folded dough into several long, equal-width strips (approximately 5 strips).
⏱️ 3 min
- 11
Take each strip and cut it lengthwise into two thinner strips, but do not cut all the way through; leave about 1-2 cm at one end attached.
⏱️ 5 min
- 12
Twist the two thinner strips from each piece together to form a single, braided-like strand. Repeat this for all the cut strips.
⏱️ 10 min
- 13
To create the specific 'bun-ball' shape: Lay out two twisted strands to form a cross shape on your work surface. Take one end of a horizontal strand and weave it under and over the vertical strands. Continue braiding and weaving the strands, passing them over and under each other, working inwards to create a tight, intricate knot or flower-like pattern. Once the desired shape is formed, tuck any loose ends of the braided strands neatly underneath the bun to secure them. Repeat this process for all the dough pieces.
⏱️ 15 min
- 14
Place the shaped buns on a baking sheet lined with parchment paper. Allow them to raise for 30 minutes in a warm place.
⏱️ 30 min
- 15
While the buns are raising, preheat your oven to 200°C.
⏱️ 15 min•🌡️ 200
- 16
In a small bowl, whisk together the egg and milk for the egg wash. Before baking, gently brush the risen buns with this mixture.
⏱️ 2 min
- 17
Bake the buns in the preheated oven for approximately 15-20 minutes, or until they are golden brown and cooked through.
⏱️ 20 min•🌡️ 200
- 18
Once baked, remove the buns from the oven and allow them to cool slightly on a wire rack before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Brioche Buns with Apple Marmalade
For the Brioche Dough
- 100 g milk
- 70 g kefir
- 11 g dry yeast
- 80 g sugar
- 2 eggs
- 60 g butter, melted
- 480 g bread flour
- 60 g butter, soft
- 5 g salt
For the Filling and Glaze
- as needed apple marmalade
- 1 egg, for egg wash
- 1 tablespoon milk, for egg wash
Instructions
- 1
In a large bowl, combine the milk, kefir, dry yeast, sugar, eggs, melted butter, and bread flour. Mix these ingredients together until a shaggy dough forms.
⏱️ 5 min - 2
Cover the bowl and let the mixed dough rest for 20 minutes.
⏱️ 20 min - 3
After the initial rest, add the soft butter and salt to the dough.
⏱️ 2 min - 4
Knead the dough until a 'gluten window' forms, which indicates proper gluten development. This should take approximately 10 minutes by hand or stand mixer.
⏱️ 10 min - 5
Place the dough in a lightly oiled bowl, cover it, and let it ferment in a warm place for one hour, or until doubled in size.
⏱️ 60 min - 6
While the dough is fermenting, prepare your apple marmalade filling. If using a piping bag, fill it now.
⏱️ 5 min - 7
Once the dough has fermented, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a large, rectangular shape.
⏱️ 5 min - 8
Pipe a continuous line of apple marmalade along one long edge of the rolled-out dough. Then, use a small offset spatula or the back of a spoon to spread the marmalade evenly over about one-third of the dough's width, starting from the marmalade line.
⏱️ 5 min - 9
Carefully fold the marmalade-covered section of the dough over itself. Then, fold the dough over once more, creating a layered strip with the marmalade enclosed inside.
⏱️ 2 min - 10
Gently roll over the folded dough with a rolling pin to slightly flatten it and seal the layers. Using a pizza cutter or sharp knife, cut the folded dough into several long, equal-width strips (approximately 5 strips).
⏱️ 3 min - 11
Take each strip and cut it lengthwise into two thinner strips, but do not cut all the way through; leave about 1-2 cm at one end attached.
⏱️ 5 min - 12
Twist the two thinner strips from each piece together to form a single, braided-like strand. Repeat this for all the cut strips.
⏱️ 10 min - 13
To create the specific 'bun-ball' shape: Lay out two twisted strands to form a cross shape on your work surface. Take one end of a horizontal strand and weave it under and over the vertical strands. Continue braiding and weaving the strands, passing them over and under each other, working inwards to create a tight, intricate knot or flower-like pattern. Once the desired shape is formed, tuck any loose ends of the braided strands neatly underneath the bun to secure them. Repeat this process for all the dough pieces.
⏱️ 15 min - 14
Place the shaped buns on a baking sheet lined with parchment paper. Allow them to raise for 30 minutes in a warm place.
⏱️ 30 min - 15
While the buns are raising, preheat your oven to 200°C.
⏱️ 15 min•🌡️ 200 - 16
In a small bowl, whisk together the egg and milk for the egg wash. Before baking, gently brush the risen buns with this mixture.
⏱️ 2 min - 17
Bake the buns in the preheated oven for approximately 15-20 minutes, or until they are golden brown and cooked through.
⏱️ 20 min•🌡️ 200 - 18
Once baked, remove the buns from the oven and allow them to cool slightly on a wire rack before serving.
⏱️ 5 min