This buns are just perfect! There is nothing more to say about this velvety dough and sensational French brioche texture!
The original recipe is from Falling Cloudberries: A World of Family Recipes, by Tessa Kiros: I recommend this book to anyone interested in real, down to hearth, simple and satisfying recipes! I’ve tried many and none was a disappointment, from a potato salad to the ultimate roasted chicken.
And those buns! Even the making of them is so satisfying I could make them everyday!
250 ml tiepid milk
100 g sugar
25 g fresh yeast (I made them even with 7 g of dry yeast: perfect!)
1 egg, slightly beaten
125 softened butter
2 teaspoons of ground cardamom
1 teaspoon of salt
650 g flour 0 (you can make them even with normal 00 flour, but flour 0 helps to develop a better texture)
For the filling
Jam (I’ve used my father in law figs and honey jam: whole figs cooked in sugar and honey. The original recipe calls for cinnamon butter, but I do pefer them with jam). I think next time I try to add fresh fruits, like berries or sliced apples, to the filling.
I normally make the dough in my Kenwood Chef: easier, faster, no fuss. But you can make it by hand (brave!).
Makes about 20 big buns
- Crumble the yeast in the milk with the sugar and let it bubble.
- Add the egg, butter, cardamom and salt. Mix.
- Add the flour, mixing with a fork, then by hand.
- Knead by hand until the dough is silky and smooth.
- Cover with a clean dump cloth and let it rise in a warm place for at least 2 hours on until it doubled the size.
- On a floured surface, roll out the dough 2-3 millimetres thick.
- Spread the jam and beginning for the larger side, roll it up to make a big sausage.
- Cut the sausage in 3 centimetres thick slices. Lay them, cut side up, on a tray covered with oven-proof paper, 2-3 centimetres far from one another. Let it rise.
- Preheat the oven at 180° C.
- When the oven is hot, bake the buns for 15 minutes or until golden.
- Let them cool, if you can resist!