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The best brioche breakfast buns
The key to amazing brioche is soft butter, so make sure you’ve got a pack ready before you begin Martha Collison's tasty recipe. This dough is a canvas for all kinds of sweet and savoury fillings – it can be baked plain or with a sprinkle of sugar.
PlusPreparation time 45 minutes + rising and overnight proving
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Ingredients
For the dough
175ml whole milk
250g strong white bread flour, plus extra for rolling
250g plain flour
25g caster sugar
½ tsp fine salt
7g sachet fast action yeast
4 British Blacktail Free Range Medium Eggs
100g butter, cubed, at room temperature, plus a little for greasing
For the filling and to glaze
50g butter, at room temperature
125g dark brown soft sugar
1 tsp ground cinnamon
1 British Blacktail Free Range Medium Egg, beaten
For the topping
75g soft cheese
40g butter, at room temperature
35g natural yogurt
100g icing sugar, sifted
½ tsp vanilla extract, or to taste
Method
For the dough, warm the milk in a small
saucepan or in the microwave until hot, but
not boiling, then set aside until warm. Combine
the flours, sugar, salt and yeast in the bowl of
a stand mixer with a dough hook attachment.
Mix to combine, then slowly add the milk.
Beat the eggs together in a jug, then add to
the dough gradually and knead for 6-8 minutes,
until smooth and elastic.
Add the butter to the dough, 1 cube at a
time. Knead until fully combined, before adding
the next. It may look like the butter will never
combine, but keep kneading and it will absorb.
Knead for a further minute, then cover the
bowl and leave to rise in a warm place for
1-2 hours, or until doubled in size.
Prepare the filling. Beat together the butter,
brown sugar and cinnamon in a small bowl.
Lightly flour the work surface and tip the
risen dough out onto it. Roll into a rectangle
of about 30x40cm. Don’t stretch the dough
bigger than this, or it will be too thin to stay
pillowy once baked.
Spread the top of the dough with the
cinnamon sugar paste to create an even layer. Roll tightly into a log. Start from a short end,
and squeeze gently to seal. Slice off each
end and divide into 9 equal-sized rolls .
Arrange the rolls in a lightly greased
23x23cm square cake tin. Cover with
lightly greased clingfilm and chill for at least
8 hours, or preferably overnight.
When ready to bake, remove the rolls from
the fridge to come to room temperature
for 45 minutes. Near the end of that time,
preheat the oven to 200
ºC, gas mark 6.
Brush the top of each roll with beaten
egg, then bake for 20-25 minutes, or until
golden brown and risen. Don’t overbake,
or the bread will become dry. Leave in the
tin on a rack, until just warm.
While the rolls are baking, combine the soft
cheese, 40g butter, yogurt and icing sugar in
a small bowl. Beat until smooth, then add the
vanilla. Smother the buns (still in the tin) in
the icing, and serve warm.
Nutritional
Typical values per item when made using specific products in recipe
Energy
2,269kJ/ 541kcals
Fat
24g
Saturated Fat
14g
Carbohydrates
69g
Sugars
29g
Fibre
2.4g
Protein
12g
Salt
0.5g
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