SAVOURY BRIOCHE BUNS
These buns are perfect to get through an afternoon of watching the rugby! They’re also so handy to have in the weekends as you can make the dough the evening before and put them together just before you want to eat them hot from the oven. Nice buns!
½ cup milk
1 tsp sugar
1 heaped tsp yeast
2 eggs, beaten lightly
10 large leaves of silverbeet, stalks removed
2 tbsps blue vein cheese
1 tbsp butter, melted
2 roasted capsicums (store bought are fine)
3-4 rashers bacon
Egg & milk for egg wash
- In a pot melt the butter then add the milk and heat to tepid. Remove from the stove and add sugar and yeast. Cover and leave to froth, about 10-15 minutes. Pour in eggs and transfer this liquid to a bowl. Add the flour and stir for about 5 minutes – it’s a wet dough and you’ll need a strong hand and wooden spoon. Cover with a plastic bag and place in the fridge overnight (or leave at room temperature for 4 hours or until doubled in size).
- Make the filling; cook the silverbeet until just wilted then thoroughly drain and chop roughly. Mix the cheeses and melted butter. Slice the capsicums and dice bacon.
- Tip the dough onto a lightly floured sheet of baking paper and roll out to approx. 24cm x 20cm. Spread the cheese mix, silverbeet, capsicums and bacon evenly over the surface and then roll tightly from the long side. With a sharp knife cut into 8-10 brioche.
- Line a greased muffin tin or tins with a square of baking paper and place each brioche cut side up and leave to rise in a warm place until risen - about 30 minutes. Brush with a little egg and milk wash.
- Heat the oven to 180 C on fan bake and cook for about 20 minutes until golden brown and the bottoms are cooked.
- Serve these warm or cold, with or without extra butter.
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