And the other day while they were talking in the show, that everybody is so busy in UK doing their shopping etc..
And I am like what shopping maybe we don't have a huge family etc... so here christmas is always relaxed.
No big shopping and there is not gift give for christmas, here we give gifts for Newyears, so I sitll have plently of time to buy the gifts.
But then I have started planning the Menu for the Christmas eve Dinner and I know my family expect me to come or with super delicious looking plates of food .
So I am excited at the thought of trying some new dishes and method of cooking.
This bread recipe is from the Delicious Magazine from Nederlands, I do occaisionally buy the magazine as the main reason I bought this one is because I saw the bread recipes in the magazine.
And I must say I am glad I did it as this is one Delicious looking Savoury Brioche Buns.
And While we had this yesterday with our soup Hans even said maybe I should make these for serving with the soup on christma day.
125 ml butter milk
4 gm yeast
1 large egg ( i weighed my egg and it was 70 gm) Add half the egg to the bread mix and keep the other half for brushing the buns.
1 tsp salt ( take care with the salt as thee is salt in the bacon)
40 gm unsalted butter at roomtemperature
250 gm white bread flour ( the recipe asked for flour but i used bread flour) + extra for dusting
2 tbsp of almond flakes
For the filling: Make this first and leave it to cool
80 gm good quality smoke bacon fat trimmed ( if you don't like bacon you can replace with sundried tomatoes)
1 medium onion chopped fine
75 gm of brown chestnut mushroom finley chopped (if you dodn't like mushrooms you can use this amount of more onions in the mix)
1 heap tsp of rosemay finley chopped
1 tbsp olive oil optional
Method for the filling :
Heat a non stick pan add the bacon pieced and fry them in a low heat for 6 minutes, then add the onions fry for few minutes, if you think there is no oil in the pan then you can add the olive oil. Add the chopped mushrooms and the rosmay and continue frying for futhure few minutes till the mix is cooked and looking dry. Leave to cool .
Method for the buns.
Make sure all the ingridients are in roomtemperature.
Slightly warm the butter milk add the yeast and keep for 5 minutes.
Whisk together flour, salt in the bowl of a standing mixer (or in a large mixing bowl if kneading by hand).
Make a well in the center of the flour and add half the egg and yeast buttermilk mix.
Whisk these together to form a slurry, pulling in a little flour from the sides of the bowl.
With a dough hook attachment, knead the dough on low speed for 6-8 minutes. (Alternatively, turn out the dough onto a floured work surface and knead by hand for about 10 minutes.)
If you want add a tbsp more butter milk but don't add to much as you still have to add the butter.
Now add the butter piece by piece and mix for further 6 minutes is you are using maching and 10 minutes if you are using our hands.
The dough will be elastic and supple.
Butter a big bown and keep the dough inside and leave in a warm place to rise (covered) for a hour.
After a hour take the dough out , sprinkle some flour on the work board and mix the cooled mushroom onion mix. Make sure the mix is well divided into the dough.
Make a ball and keep it back in the butterd bowl covered and leave for resting for 1 more hour.
Now the dough will have doubled up.
Divide the dough into egual parts I got 8 buns and each was weighing 70 gm +/-
Shape them into a ball and keep in a butterd baking tray ( i used baking paper) cover loosely with a dry kitchen towle and keep again in a warm place for 40 minutes.
In the meantime Preaheat the oven to 180°c
Take the rested bun tray mix a little bit of milk with the left over egg yolk and brush it over the top of the buns, and sprinkle with the falked almonds and bake in the oven for 18 to 20 minutes.
Leave it to slightly cool and enjoy.
The buns will be soft and fluffy inside as it is a brioche dough.