Bacon and chive brioche buns
1 HOUR 15 MINUTES + PROVING + OVERNIGHT RESTING
MAKES 10 BUNS | A LITTLE EFFORT
You’ll need a stand mixer to make these buns – they freeze really well, just defrost and toast before eating.
streaky bacon 8 rashers, finely chopped
whole milk 100ml
fast-action dried yeast 7g
strong white bread flour 500g
fine sea salt 12g
caster sugar 40g
eggs 250g (about 5), plus 1, beaten to glaze
unsalted butter 250g, cubed and softened
chives a small bunch, finely chopped
sesame seeds 1 tbsp
poppy seeds 1 tbsp
crispy bacon rashers, brown sauce fried eggs to serve, if you like
• Cook the pancetta in a non-stick frying pan over a medium heat, tossing, until really crisp. Tip into a heatproof bowl to cool completely.
• Heat the milk in a small pan until warm to the touch, then add the yeast, stir to dissolve and leave for 10 minutes.
• Tip the flour, salt and sugar into the bowl of a stand mixer fitted with a dough hook, mix briefly, then add the eggs and yeasted milk, and mix well for 5 minutes or until a smooth, strong, shiny dough has formed.
• With the mixer running, add the cubes of butter, one at a time, after each is fully incorporated. Keep mixing for 2 minutes once the last of the butter is in. Tip in the pancetta and any fat from the bowl, plus the chives, and mix for 1 minute until incorporated. Cover and leave for 1-2 hours or until doubled in size. Then leave in the fridge overnight to rest.
• Tip the dough onto a clean worksurface and shape into 10 balls and divide between two baking-paper-lined trays, leaving a good space in between each. Leave for 2-4 hours, covered, to prove or until doubled in size and really puffy.
• Heat the oven to 200C/fan 180C/gas 6. Mix the sesame and poppy seeds in a small bowl. Brush the brioche all over with beaten egg, then sprinkle generously with the seeds. Bake in the oven for 15-20 minutes or until bronzed and cooked through. Cool on wire racks, then split in half and serve with crispy bacon, brown sauce and fried eggs, if you like.
PER BUN 499 KCALS | FAT 29.4G
SATURATES 15.9G | CARBS 42.5G | SUGARS 5G
FIBRE 2G | PROTEIN 15.1G | SALT 3G and