Brioche Bun Recipe (Sicilian Style)
User Reviews
4.8
Brioche Bun Recipe (Sicilian Style)
Description
Brioche Bun Recipe (Sicilian Style) starts with activating yeast in lukewarm water along with honey, then mixing in warm milk, melted butter, beaten eggs, and grated orange and lemon zest. Flour, sugar, and salt are added to form a sticky dough, which is kneaded by machine or by hand.
The dough is left to rise until doubled in size, developing lightness and the characteristic soft crumb of brioche. After punching down and resting briefly, the dough is divided into pieces shaped into round balls and placed on a baking sheet. A glaze of beaten egg and milk is brushed on top to create a shiny, golden crust when baked.
The buns have a delicate sweetness balanced by citrus flavors, and a tender, slightly enriched texture from butter and eggs. They can be baked in standard or traditional brioche molds for shape variation.
This recipe produces an enriched bread suitable for breakfast or snacks, enjoyed plain or with spreads.
Ingredients
- 2 tsp yeast dry
- ½ cup water lukewarm
- ¼ cup sugar
- 2 Tbsp honey
- ½ cup milk warm
- ⅓ cup butter melted (weigh first then melt)
- 1 tsp salt
- 3 egg slightly beaten
- 2 tsp orange organic, grated, rind
- 2 tsp lemon rind organic, grated
- 4 cups all-purpose flour or bread flour (more if needed
- 1 egg beaten with 1 tsp of milk, for glaze
Instructions
- In a bread machine (the link goes to the one I have, but there are many less expensive ones) or stand mixer, place the lukewarm water, yeast and honey. Mix the milk, melted butter, beaten egg together, then add to the yeast mixture along with the grated citrus rind.
- Add the flour, 1/4 cup (50 g) of sugar and salt, and turn on machine (dough setting on bread machine or use a dough hook if using a stand mixer.) Mix by hand if you aren’t using a machine.
- Dough will be slightly sticky. Allow cycle to finish on dough setting. With a stand mixer, or by hand, when the dough is ready, cover it and let rise on the counter until doubled in size.
- After it’s risen, punch down the dough, and let rest for 5 minutes.
- Cut small pieces of the dough and shape into round balls, and place onto a greased cookie sheet (or silicone sheet.) I weighed mine so they would all be of equal size, but it's not necessary. If you do want to weigh them evenly, the large part is 100 grams and the top is 20 grams. This made exactly 9 topped brioche. If you want to make plain brioche without a top, you'll end up with about 11 large brioche buns.
- For the top, shape the 20 gram pieces of dough into a ball and then elongate one end. This is the end that will go into the main part of the brioche.
- Once the large and small balls are shaped, make a deep indentation in each brioche bun.
- Now, push the elongated part of the small ball into the dough, and repeat this for all of them.
- Place the tray in the oven (do not turn it on) to rise for about half an hour or until doubled in size. (I put a large cup of boiling water in the oven for steam, so the buns don’t get a crust).
- Once doubled, remove the buns from the oven then turn it on to preheat to 350º F (175ºC.) Gently brush the brioche with the egg glaze.
- Bake the buns for approximately 20 minutes, or until golden brown. Remove from the oven.
- Place them on a cooling rack until ready to serve. Enjoy as you wish, but I highly recommend a cream topped granita!
Notes
- These brioche buns can be baked in traditional brioche molds to achieve their classic shape and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 340kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 9g | 18% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 100mg | 33% |
| Sodium | 351mg | 15% |
| Potassium | 122mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 351IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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