Sun Dried Tomato Brioche Buns 番茄布里歐餐包
Brioche bun is one of my fav go to for dinner party.. As someone who is an introvert, I for one am always conscious about literally everything when I am at a party. I don’t want to be the first one to take anything, let along tearing apart a bread or taking the first slice of a pie. So I love to make individual buns and desserts when I host most of the time. I am doing this to try to make the party experience as comfortable and enjoyable for most people as possible.
Sun dried tomato is something I really like in many dishes- I love how it’s packed with umami. It’s an elevated touch to many recipes in my opinion. There are a lot of salt in most sun dried tomato- and salt kills yeast. As a result- without reducing them, it’s highly likely the dough would not rise properly due to the high sodium level. But it is an easy fix- we soak them in water first. It’s not super complicated, it’s just one more step.
Sun Dried Tomato Brioche Buns 番茄布里歐餐包
Yield 10 buns
Dough Ingredients
Milk, 75g at 110-115F
Yeast, 5g
Sugar, 10g + 35g
Eggs, 2 plus 1 for egg wash
Bread flour, 320g - 340g
Tomato flour, 20g
Unsalted butter, 57g, at room temperature, cubed
Sun dried tomato, 120g
Instructions
While waiting for the butter to come to room temperature, soak the sun dried tomato in cold water for 20 minutes. Drained and finely chopped.
Activate the yeast in milk with 10g of the sugar. Once the yeast is bubbly and activated, add in the rest of the sugar together with the eggs. Mix to combine.
In a separate bowl, combine 320g of the flour and the tomato powder, add the mixture into the wet ingredient. Mix to combine.
One or two at a time, add the butter to the dough. Knead until the surface is smooth.
Knead in the chopped sun dried tomato. The dough might be a bit wet and sticky at first, but the texture will be a lot better if you continue to knead and the gluten has a chance to develop. Add more flour if absolutely needed. Continue to knead until the dough is not sticky anymore. Transfer the dough to an oiled container, cover and let it rest until it’s doubled in volume.
Once the dough is ready, divide the dough into 10 equal portions. And shape them into individual balls. Place them on a lined baking sheet. Cover and do a final proofing for about 30-60 minutes until it passes the finger indent test.
While the dough is proofing, preheat the oven to 375 F. Once ready, brush the tops with egg wash, place the pans in the oven, immediately lower the temperature to 350 F, and bake for 13-18 minutes.
Once the breads are baked, remove them from the oven and cool on a rack completely.
