These brioche rolls will serve you for breakfast, a snack or to accompany a meal. They are aromatic, slightly sweet, and very tender.
When we saw these brioches, we saved the recipe and put it into practice right away. We had all the ingredients at home, so it didn’t take a lot of planning.
They are very easy to do just mix ingredients, rest and make some balls. By the way, when you see a bread recipe that says ‘without kneading’, it means that multiple steps of kneading and folds that are made to the dough in other recipes are ignored, but hey, you still have to shape the buns, otherwise, they don’t come out.
They can be frozen and eaten later like any other bread, but freshly made they are delicate and wonderful you will love them!
Ingredients:
-80 g natural yogurt
-70 g mild extra virgin olive oil
-150 g warm water
-55 g egg (1 medium egg)
-zipped one orange
-8 g dry baker’s yeast (or 12 g fresh yeast)
– 5 g baking powder (or baking powder)
-50 g sugar-
pinch of salt
-450 g strength flour
Elaboration:
-In the bowl of the Kitchen Aid mixer add the yogurt, oil, warm water, egg, orange zest, and dry baker’s yeast. Mix. (You can also do everything by hand, you just have to have a little more patience.
-Add the sugar and salt and mix.
-Finally add the flour, the baking powder (baking powder) and mix until the ingredients are integrated.
-Make a ball, put it in a clean bowl, and let it double in volume covered for a couple of hours.
-After time you knead the dough a little to degas it, divide it into 9 balls, place them on a baking tray lined with paper and again let them rest covered until they double in volume.
-With the oven preheated to 200ºC you bake the brioche buns for 13-15 minutes with heat up and down and air. (We were very ‘brown’, if you don’t want them so toasted, you only have to bake them for 15 minutes at 200ºC without using the air).
1.
2.
3.
4.
5.