Morning Brioche

Soft brioche rolls baked in the morning, ready for breakfast. What's not to like!

This recipe is for plain buns, but chocolate chunks or a dollop of jam could be added for an extra treat. Each bun is about 150 calories (300 Kcal/100g ).

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300g strong white flour 

140g sourdough starter

50g caster sugar

50g butter at room temperature 

1 egg

150g milk

1/2 tsp salt

Vanilla paste or lemon peel to taste

In the morning refresh 100g of starter. This can be done later in the day as well, aim to have your starter ready for about 8pm.

At 8 pm, make the dough. Insert all the ingredients but the butter in a planetary mixer and work to a smooth and elastic dough. Eventually add the butter (and if you wish some vanilla paste or lemon peel)  and work again to an elastic dough that wraps around the hook.

Form a ball with the dough, cover it with a bowl turned upside down and let it rest for 1 to 2 hours.

Around 9 or 10 pm, cut the dough in 60g portions, then roll then shape them into tight balls; place them onto a baking tray (either butter the baking tray, or use baking paper).

Insert the tray into a plastic food grade bag and leave it to prove overnight. 

In the morning preheat the oven at 100C. Bake for 10 minutes at 100C, 10 minutes at 160C and 20 minutes at 190C.