Thursday, April 28, 2011


These Brioche made the Top 9 on Foodbuzz today 30th April 2011. Thank you to the Foodbuzz community! Happy Buzzday :)

I used Sarah-Jane's brioche moulds from to make the brioche. They came out adorable with little buns on their heads. I thought it was quite funny when I picked one up and the little bun-head rolled off almost immediately. But it was only the one.  How comic it would have been if all of them had rolled off.

These were the silicone moulds from that Sarah had mailed me. As always nothing could be easier than un-moulding from a  silicone mould.  Effortless. 

A tip I had learnt so that the tops are perfectly middle when they finished baking was to depress the base dough in the middle right to the bottom with your thumb before brushing egg yolk and placing the bun-head on top. Generally, it worked except for a few. But lopsided or not they were delicious, soft, buttery and adorable. What more does one need in a bun.

They photograph well too. But breads always do.

So do milk bottles ~

And then buns. And their bun-heads ~

I wish I had something more to say ~

But I don't. So here's the recipe ~ adapted from Lemons and Anchovies

The brioche dough is usually kept in the refrigerator overnight retarding the dough to develop the flavour and stiffen the rich, buttery and soft dough for easier handling....Wikipedia

  • 2 1/2 cups all-purpose flour
  • Pinch of salt
  • 2 tablespoons sugar
  • 1 package dry yeast (2 1/4 tsp)
  • 3 eggs beaten plus one more, beaten, for glazing
  • 3 tablespoons room temperature milk
  • 1/2 cup unsalted butter, diced

Sift the flour and salt into a large bowl; stir in sugar and yeast. Make a well in the center of the mixture and add the eggs and milk.
Beat the eggs and milk together and gradually incorporate the dry ingredients, making a soft dough.  Transfer the dough onto a lightly-floured surface and knead well for about five minutes, until it is smooth and elastic.  I had floured my hands rather than sprinkled flour onto the board when it was sticky.

Add a few pieces of room temperature butter to the dough and continue to knead until the butter is incorporated.  About 2 minutes of kneading for each addition of butter.  Continue this process until you have added all the butter.  I kneaded a few more minutes after the butter has been added until I stopped seeing chunks of butter in the dough.  

I wrapped in plastic wrap anyway and chilled for about 2 hours.

I did not bother greasing the brioche moulds. Take a golf ball size of douh and shape into a ball. Place seam side down into the mould.  Fill up the rest of the moulds similarly and let it rise until double in size. I can't rememebr how many minutes it took. Maybe 30 - 40minutes. Meanwhile shape smaller balls of dough into small rounds for the bun-heads. Keep aside. Press your thumb inot the middle of a risen  risen dough. brush the top with egg yolk and stick a bun-head on the top.  Do the same for the rest.

Cover the balls and allow them to rest for 30 minutes or until doubled in size.  Preheat oven to 400ºF. Before baking brush all buns with beaten eg. Bake until golden and puffed. About 12-15 minutes.


Federica Simoni said...

mmmmmmmmmm..deliziose!aspettami che porto il caffè!!!:-))) ciao!

La Table De Nana said...

Oh they turned out perfectly!

Coraine said...

this is super nice!!! =) your photography really rocks!

Anonymous said...

cute...buns with bun on top...

Shirley @ Kokken69 said...

Beautiful photos, Zurin! The Brioche look perfect! And oh, I love that bread basket :)

Apron Appeal said...

You started talking about heads rolling and all I could think of was Mary Queen of Scotts. I guess these little guys may go well with a Bloody Mary?

Linda said...

Beautiful pics Zurin...just beautiful!

Unknown said...

Gorgeous photography. I am definitely staying here for awhile to see what else your talents will show. Also Brioche is my most favorite thing in the world so it was a sure fire hit with me! I really want to get those silicone molds.

Unknown said...

I love love brioche. It looks great.

Elizabeth said...

Beautiful photos and website design. Your choice of font size is terrific; no need to bump up the zoom as is so often the case. Keep up the good work!

The Souper said...

Simply adorable and inviting to take a bite. Enjoying your blog :)

The Souper

The Souper said...

Simply adorable and inviting to take a bite.
Enjoying your blog :)

The Souper

Zurin said...

Dear friends, old and new, Thanks so much for dropping by. And for you kind n sweet comments. Have a lovely lovely day :)


Janine said...

You don't need to say more because your brioches look oh so yummy! I can see why you made it to the top 9 cos the styling is just superb!

Sarah-Jane - said...

Hi Zurin

These silicone brioche moulds are now available to buy here :

I put your photo online and linked our product to your blog page. I hope it brings you some more visitors.

More the merrier - your brioche are scrummy !

Love S-J

Zurin said...

Thank you so much Sarah Jane :) I ma honoured . Glad you liked them and that you too get lots of visitors and customers for your moulds. The best moulds Ive ever used!

x zurin


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