Considering how busy professional life is these days, my daily routine is more or less fixed. I am happy to say that more recently, exercise has found its way into my daily regime. But from the earliest time, there part of my routine that is non negotiable and that is breakfast. So, whether it is the simple soul saving South Indian Idli/ dosa and Chutney or the lavish emperor style, bread, ham eggs and beans. I am a self confessed breakfast addict. Safely, I can say it is my fuel for the day.
Another memory that I have is of my Sunday breakfast as a kid in Bandra. After being woken up or almost being kicked out bed for the early childrens mass and the catechism class, the eldest sibling would be handed a crisp 10 rupee note (yes! 10 was a lot in those days) to buy bread from the family’s favorite bakery; usually Jude or A1. Once home, these would be slathered generously with butter or if some uncle was on holiday from the gulf, the triangular cubes of Kraft’s cheese would be consumed with tea.
Today’s post is about two of my favorite things. Breakfast and buns. Now, if you have followed the blog you will know how much of a bugbear baking is for me. While cakes yet remain the final frontier, thankfully, breads have behaved fairly well. After the focaccia, i was a bit enthused and decided to go a step further and experimented with enriched bread. The process if making these buns is similar to making breads, but the inner texture is richer and more cake like. This is due to the addition of enriching agents eggs and butter. When I decided to make brioche, I searched the internet and came up with almost a 1000 recipes. The novice baker in me was confused, almost demotivated. Then, i picked and chose a few recipes which seemed convincing. I studied the proportions and worked up a recipe that seemed workable. In that sense, this may not be the most authentic brioche recipe; but it is something i am convinced about. The test batch came out successful. Then, last Sunday, I experimented full scale. Once again, the outcome was brilliant, crisp crumb on the outside and a soft as a baby’s bum inner texture. As if by divine connivance, we skipped tea and opted for a coffee that Sunday and the butter made way for a delicious strawberry jam. Perfect, almost the best sunday breakfast.
That was followed by a super lunch which I will tell you in the coming post.
Till then, enjoy have the buns and make sure not to ever skip breakfast.
- 800 grams All purpose flour
- 2 teaspoons Active dry yeast + 1 teaspoon sugar + 100 ml warm water.
- 3 eggs+ 1 egg egg white mixed with water for brushing.
- 60 grams butter
- some milk
- Salt to taste
- Activate the yeast by combining it with the sugar and warm water. Leave aside for 15 minutes.
- In a large bowl, combine the flour, salt together. Now make a well in the center and add the yeast solution and milk. Knead till it just about comes together. Add water little by little.
- Add in eggs, one by one and bring it together. It will be a soft but workable dough.
- Now add in the butter and knead. At this point, your dough will start to snap into pieces. Its absolutely fine. Keep kneading till you form a nice pliable dough.
- Once done, cover the dough with a damp cloth and leave it in a warm place to prove. This will need about and hour to an hour and half.
- Once the dough has risen, knock it back gently, and deflate it. Then, give it a knead for about 10-12 mins. Meanwhile preheat the oven for 15 mins.
- Once kneaded, form about 12 even sized balls of the dough. Pinch a small piece of each ball and place it aside.
- Carefully lay each piece into a brioche mould and place the small piece on the top.
- Lay these aside for a while and allow them to rise for about 30 mins. They should be double in size.
- Now use a brush and brush the breads with the mixture of egg white and water.
- Bake for 25 -30 mins at 150 C
- Once done, demould and set on a wire rack to cool for another hour or so.
- Now, dont wait any longer. Have with coffee and jam.