Brioche Roll Buns What Can U Do With Them

Feed a crowd with these sweet buns that are packed full of the flavours autumn. Seasonal sharp blackberries and sweet, creamy custard are a perfect match.

Cal/Serv: 355

Makes: 12 servings

Prep Time: 0 hours 40 mins

Cook Time: 0 hours 40 mins

Total Time: 1 hour 20 mins

For the buns

350 g

strong white flour

25 g

caster sugar

7 g

sachet fast-action dried yeast

150 ml

whole milk

For the filling

300 ml

whole milk

1 tsp.

vanilla bean paste

3

medium egg yolks

50 g

caster sugar

2 tbsp.

plain flour

2 tbsp.

cornflour

250 g

blackberries

50 g

caster sugar

For the topping

1

medium egg, beaten

75 g

pearl sugar, see GH Tip

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1. For the buns, measure the flour, sugar, yeast and 1tsp fine salt into the bowl of a freestanding mixer fitted with the dough hook. Mix briefly. Add the milk and eggs and mix for 10min or until the dough is coming away from the sides of the bowl. With the motor on, add the butter one cube at a time until combined. Knead on medium-fast speed for a further 10min, or until dough is smooth and elastic. Cover bowl with clingfilm and chill in the fridge overnight.
2. Line 2 large baking trays with baking parchment. Divide dough into 12 equal pieces and roll each into a ball. Arrange on trays, spacing apart, and cover loosely with clingfilm. Leave to rise at room temperature for 1hr, or until slightly puffed
3. Meanwhile make the fillings. Heat milk and vanilla in a medium pan until steaming. In a heatproof bowl, whisk egg yolks with sugar until thick and creamy. Whisk in flour and cornflour until combined. Gradually whisk in warmed milk, then pour back into the pan. Return pan to heat and slowly bring mixture to boil, whisking constantly. Cook for 2-3min, whisking, until thickened and smooth. Pour into a bowl and lay clingfilm on the surface to stop a skin forming. Cool.
4. Cook blackberries and sugar in a pan over medium heat until the berries have softened but are still just holding their shape. Set aside.
5. Preheat oven to 180°C (160°C fan) mark 4. When risen, brush buns with egg and roll the sides in the pearl sugar. Bake for 15min, or until turning golden. Carefully remove from oven and make a fairly deep depression in the top of each bun with the back of a spoon. Fill the depressions with custard and then top with the blackberry compote.
6. Return to the oven for 15min, or until the buns are deep golden brown. Transfer to a wire rack to cool. Eat just warm or at room temperature on the day of baking.

GH Tip

If you can't find pearl sugar, used crushed sugar cubes or demerara instead.

Per serving:

• Calories: 355
• Protein: 8g
• Total fat: 15g
• Saturates: 8g
• Carbs: 46g
• Total sugars: 20g
• Fibre: 2g

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Brioche Roll Buns What Can U Do With Them

Source: https://www.goodhousekeeping.com/uk/food/recipes/a29473951/blackberry-custard-brioche-buns/

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