Hi friends! Today I make buns with fruit filling, these buns are just magical.
👇 Secrets of Airy Bun Dough 👇
Delicate brioche buns with berry filling
- Stir flour with sugar and salt.
- Add fresh yeast to milk and mix.
- Pour all the flour into the milk, add 3 eggs and knead the dough.
- Add soft butter in portions.
- The dough temperature should not exceed 26 ° C degrees.
- Bun dough brioche this is not quick, so be patient.
- As a result, the dough should be smooth, homogeneous and not stick to your hands.
- Grease the finished dough with vegetable oil and leave at room temperature.
- The yeast should show signs of life and the dough should be fine in about an hour.
- When the dough comes up, knead it and put it in the refrigerator until the next day.
- This dough can be stored in the refrigerator for up to three days.
- The next day, take out the dough and divide it by the number of rolls.
- I divide the dough into 30 g each. As a result, I got 23 rolls.
- All buns need to be rounded. Gather all dough to the center and roll up.
- Place the buns on a floured surface.
- Sprinkle the finished balls with flour, cover with foil and refrigerate for 20-30 minutes.
FILLING
- Stir the sugar with the cornstarch and pour into the berry puree.
- Stir everything well so that there are no lumps and warm up on the stove until the mass thickens.
- Let it cool down to about 50 ° C degrees.
- When the cream has cooled, add soft butter to it and mix well.
- Transfer the finished fruit cream to a pastry bag and refrigerate.
BRIOCHE BUNS
- Cover a baking sheet with parchment and take out half of the balls.
- Roll the balls into flat cakes.
- Put the cakes on parchment and put in a warm proofer.
- Grease the risen buns with a loose egg.
- Preheat the oven to 175 ° C with convection.
- If you do not have convection, turn on the top and bottom 180 ° C degrees.
- Use wet fingers to scoop out the buns.
- Remove the fruit paste from the refrigerator.
- Squeeze the fruit oil into the dough notches.
- Sprinkle the buns with sugar on top.
- Chopped pistachios can be added.
- Send the buns to the oven for 8-10 minutes.
- The buns must be allowed to cool.
- The dough turned out to be just weightless.
Recipe for Airy Brioche Buns:
Dough:
330 g strong flour
6 g salt
40 g sugar
60 g milk
12 g pressed yeast
150 g eggs
140 g butter
Filling:
80 g berry puree
30 g sugar
15 g cornstarch
60 g butter
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I wish you bon appetit and God bless you!