Sweet Bread Is The Best Bread

So I wasn’t particularly inspired by this week’s bread on Bake Off. For a while now I’ve been wanting to make a second attempt at brioche. I fell in love with brioche around three years ago when my husband and I went to Switzerland on our honeymoon. There were so many lovely patisseries. A brioche bun was a perfect snack for wandering the medieval streets.

My last attempt to make brioche actually turned out pretty well, however I got in a terrible mess, the mixture was so sticky i had to get my husband to release me from a doughy finger trap. This time, I’m hoping to utilise my mixer and dough hook.

Looking at paul Hollywood’s recipe it takes 10-11 hours of prep! I just don’t have the patience. Onto Ruby Tandoh’s cookbook and a recipe for Basic Sweet Dough Buns. Apron on and Netflix at the ready .

Ruby doesn’t use a mixer for her dough, so I’m somewhat merging the two recipes i have and using Hollywood’s techniques for mixing with the basic sweet dough, brioche has a lot if butter so it requires around half an hour of mixing, I’m going for roughly fifteen minutes.

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I did not get into a doughy mess! The mixer did its work. Ruby  offers some really great tips on shaping buns (at this point I’m imaging so many puns from Mel and sue). Now for a second prove and then into the oven.

After the obligatory taste test, I decided to make them iced buns. Adding just a little vanilla extract I made the icing nice and thick. Here’s the finished result:

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