Take this ‘simplest’ brioche recipe from La Tartine Gourmande, add a handful of dried cranberries and a dash of orange extract and you will be rewarded with a tender, buttery brioche that is far from simple. I wanted to give them a bakery style finish so I baked these buns in my new flower shaped mini pans I got as a gift some time back. The icing sugar dusting was almost right after taking them out of the oven though they would have looked more authentic with some pearl sugar topping. This homemade bread will keep for a couple of days in a foil lined, moisture-free container but I cannot figure out who in their right mind would be able to resist that long. In the event you are making a large batch and are unable to finish the lot, I would recommend saving the stable bits for bread pudding, a well loved winter dessert.
CRANBERRY BRIOCHE BUNS
1 cup all purpose flour
2/3 cup whole wheat flour
1 sachet instant dry yeast
1/3 cup warm full cream milk
3 tablespoons caster sugar
1/8 teaspoons kitchen salt
1 teaspoon orange extract
100g butter, room temperature
2 eggs, at room temperature
1/2 cup dried cranberries
2 tablespoons milk, for glazing
- In a bowl, mix flours and yeast. Make a hole in the middle and add the milk mixing with the mixer’s paddle attachment.
- Add the sugar, salt and orange extract, then add the soft butter, piece after piece, waiting so that each piece is absorbed.
- Then one by one, add the eggs, mixing well between each. Work the dough until it is elastic and detaches relatively easily.
- Cover and rest in a warm place, away from drafts, for two hours, until it doubles in size. Work cranberries into the dough.
- Divide it in six balls. Place them on a greased baking sheet and cover. Let rise for an hour again. Preheat the oven at 400 F.
- Brush the brioche buns with milk glaze after second rise. Place in the oven to bake for 10 min then reduce the heat to 350 F.
- Bake for 15 to 20 minutes. Remove from oven and let cool on a wire rack before serving. Makes 6 cranberry brioche buns.
Cranberry Brioche Buns