Breakfast Club - No Knead Brioche Buns

When I saw the recipe for these No Knead Brioche Buns on the back page of this month's Olive Magazine I knew I was going to have to give them a try.  Being a big fan of no knead breads and brioche indicated that this recipe was just made for me!!!  I stuck to the original recipe like glue, this meant that the direction given about breaking the dough into clementine sized balls gave me more than the stated 12 buns.  I got 21!!!!  This did result in some flat unbrioche like buns so next time I make this I'll just divide the dough among 12 brioche pans and leave it at that.  Fab recipe though, pretty sure these will be a regular feature to the breakfast table at weekends.


No Knead Brioche Buns
200g  butter, very soft
2 tbsp golden caster sugar
3 eggs, beaten, plus 1 beaten for glazing the next day
500g strong white bread flour
1/2 tsp yeast
1 tsp salt
200ml milk

Mix the butter, sugar and eggs in a large bowl - don't worry about how the mixture looks, it will all be fine!  Add the flour, yeast and salt and pour on the milk.  Stir the mixture to make a sticky dough (use your hands if you prefer), cover the bowl and leave somewhere cool for the whole day or overnight.

Heat the oven to 190C/fan 170C.  Butter a 12 hole muffin or bun tin (I used a brioche pan and some muffin tins, they worked much better in the brioche pan though).  Pull off lumps of dough the size of a clementine (flour your hands if its sticky) and form into a ball.  Drop into one of the holes and repeat.  Brush the tops with egg and bake for 20 mins or until golden and cooked through.

Makes 12

Taken from Olive Magazine, Feb 2011