Hi friends! Today I make buns with fruit filling, these buns are just magical. They are delicate, airy, weightless and so delicious that it is impossible to refuse them. Despite the fact that the process is extended in time, it is much easier to adjust it to your schedule than regular yeast baked goods.
👇 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.
- Send the buns to the oven for 8-10 minutes.
The buns must be allowed to cool.
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
👉 Crispy Custard Buns
👉 Puffed breakfast rolls, yeast dough
👉 Fragrant Raisin Buns
I wish you bon appetit and God bless you!