LAST week’s Tuesdays with Dorie recipe comes from Baking with Dorie. I’m a week late making Brioche Sandwich Buns because I was taken down by a nasty bout of Norovirus when this was on my baking schedule. Thankfully I’m feeling much better and managed to get these done over the weekend so here we are.
Brioche is a PROJECT, that’s for sure! I made the dough on one day – that involved a 45 minute rest THEN 2 hours where you had to deflate the dough every 30 minutes – and then it sat in the fridge overnight. The next day, I took the dough out of the fridge and shaped the buns (I made a half batch to make 6) and they had a 2-hour proof time (I used the proof setting on my oven for the first time – ever – and it was magical!).
All puffy and ready to bake!
These only took 23 minutes to bake (I used a probe thermometer to check the internal temp) and they were perfect (I think, anyway!).
Definitely a time-consuming recipe but not complicated. I even added too much flour by accident and realised so I added a touch more liquid then a touch more yeast and it all worked out. Don’t be afraid of the bread, I learned! I typically only make bread when it’s on the agenda for a Dorie post and every time I do, I’m reminded how it’s easier than I think and SO satisfying!
Look – it even looks like real bread (this always surprises me!).
These were great fresh (I had a cheese and tomato sandwich with one) and toasted the next day. I froze the rest and can’t wait to enjoy one on the weekend post long-run!
Get the recipe for Brioche Sandwich Buns on p 34 of Baking with Dorie.
Buy Baking with Dorie and join us baking through the book!
Buy Baking with Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you). For free worldwide shipping, buy it on Blackwell’s. To support your local Indie bookstore, purchase on Bookshop.org.
Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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These were great toasted the next morning. And yes, Mardi – just like “real” bread, LOL.
they look great! and glad you are feeling better
These turned out great in spite of the challenges you faced. I make bread frequently, but brioche only occasionally.
They turned out beautifully! Glad to hear you are feeling much better 🙂