Beer Brioche Buns
For our next creation from Cooking with Beer, by Mark Dredge, we’ve made Brioche Buns. Brioche is considered a ‘Viennoiserie’ and is made in the same basic way as bread but, with the addition of eggs and butter, the resulting bread has a rich and tender crumb.
You start with mixing milk, yeast, beer and sugar in a jug. The recipe calls for a Hefeweizen and we used Immortal Beloved from Cerveceria Mexicana. This mixture is left whilst butter is rubbed into bread flour, with a little salt, until it resembles breadcrumbs. Beaten eggs go in next, along with the beer-yeast mixture, and the dough is kneaded before being left to rise until doubled in size.
Once risen the dough is knocked back and divided into 12 equal pieces, rolled into a ball and left to rise. Once risen the balls are given a quick egg wash before baking in a pre-heated oven until golden (and hollow sounding when the base is tapped).
Now what to put in them…?