Spiced Brioche Morning Buns

Serves/Makes: 8

Preparation Time: 20 mins plus proving time

Cooking Time: 30 mins

Method

1. Mix milk, yeast and 1 tsp of sugar in a small bowl, cover and set aside for 5 minutes or until foamy.




2. Place remaining sugar, flour and salt in the bowl of a large stand mixer, using the dough hook attachment, mix gently until well combined. On medium-low speed, gently pour in the yeast mixture and eggs and mix until well combined.




3. With the motor running, slowly add the butter, one cube at a time. Increase the speed to medium-high for 6-8 minutes or until butter is incorporated and the dough is smooth. Transfer to a greased bowl, cover with plastic wrap and rest for 45 minutes or until doubled in size. Punch down dough to knock out all the air. At this stage, the dough can be placed in the fridge, covered with plastic wrap, until ready to proceed to step 4. Remove from the fridge one hour before required.




4. Grease a Texas muffin pan with 8 holes with the extra butter and lightly sprinkle with raw sugar. On a lightly floured surface, roll dough out to a 60cm x 40cm rectangle and spread with extra butter across the bottom 2/3 of the rectangle; evenly sprinkle with brown sugar and cinnamon.




5. Starting from the unbuttered top end of the pastry, gently fold the top ⅓ of the dough towards the middle and gently flatten, fold the bottom ⅓ up towards the middle and gently flatten. Use a rolling pin and roll dough to 5mm thick.




6. Using a sharp knife, slice the dough into 24 x 2cm wide strips; bring 3 strips together and pinch the top to join; gently form these strips into a plait; pick the plait up from the centre and manoeuvre into pan, twisting into a bun shape; this will give a decorative bun. Repeat with remaining strips. Cover loosely with plastic film and set aside for 20 minutes or until doubled in size.




7. Preheat oven to moist fan baking at 190°C and bake for 20-25 minutes or until golden.




8. While the buns are baking, make the sugar cardamom glaze. Add sugar, water and cardamom in a small pot over medium heat, cook until sugar has dissolved and syrup is slightly thickened. Glaze warm buns with glaze.




Recipe Notes

Glaze can be kept in an air-tight container for up to 7 days.

The dough can prove in the steam oven set on the steam function at 30°C.




Recipe presented by Chloé Skipp using AEG 60cm SteamPro Oven, AEG 80cm SensePro Induction Cooktop & KitchenAid Stand Mixer.