Brioche Buns with Pears and Walnuts

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I love buying cookbooks. It’s great to have a lot of them around. It’s not only about having amazing recipes at hand, just waiting on a shelf to be made. Form me it’s also about just going through them over and over again, getting inspired, reading tips and trying to imagine flavour combinations. Recently I spend way too much time reading cookbooks, but it’s just so relaxing. I always have a  long list of cookbooks to buy, with almost 3 new coming on it the moment I buy one. I try not to buy too many at the same time, just so that I have time to explore one before moving to another. But this week I went a bit overboard, mostly because there was a great promotion at my favourite local book store..
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First recipe to try are brioche buns. I’ve been experimenting with brioches for a while now. Different recipes have different ration between butter and flour. This one is on of the lower butter percentage. That makes it really easy to make and handle (especially if you have a stand mixer). The most important thing while making a brioche is to give it time to slowly rise overnight in the fridge. You can either make the dough and put it right in the fridge (that’s the method used be Rachel Khoo) or give it 1-2 hours rise at a room temperature, roll it out, stuff with pears and let rise again overnight. I prefer the second option, cause you can have fresh buns for breakfast. And that is always appreciated, especially on a lazy Sunday morning..
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Brioche Buns with Pears and Walnuts
adapted from Rachel Khoo
For the dough:
  • 75 g butter,
  • 50 ml milk,
  • 15 g fresh yeast,
  • 250 g flour,
  • 50 g sugar,
  • pinch of salt,
  •  1 egg,
  • 1 tsp vanilla extract.
For the filling:
  • 2 ripe pears, peeled, cored and cut into thin slices,
  • 50 g of walnuts, slightly crushed,
  • 1 beaten egg for the egg wash.
  1. Melt the muter in warm milk (not warmer than 35 C!). Add fresh yeast and allow them to dissolve.
  2. Add all the remaining dough ingredients and knead a smooth, loose dough (If you have a stand mixer: use a paddle attachment for 1 min on slow to combine everything and then use the hook for 3-5 minutes, until the dough is not touching the sides of the bowl.)
  3. Let it rise for 1-2 hours.
  4. Roll out the dough to 40 by 30 cm on a lightly floured surface (try not to use too much flour).
  5. Put the pears and walnuts on top. Roll it into a rolade and cut into 6 equal pieces.
  6. Butter lightly a 24 cm spring form and arrange the buns inside, leaving 1-2 cm in between. Cover with plastic foil an place in the fridge overnight.
  7. In the morning take it out around 1 hour before you intend to bake it (to bring it to a room temperature). Brush the buns lightly with an egg wash (you can do it twice if you have time, it will taste better).
  8. Bake at 160 C, in the middle of an oven for 30-40 minutes.
Note: In the original recipe, Rachel uses dulce the leche which she spreads on the roll out dough and the adds apples and nuts. I didn’t have any dulce de leche or apples, so used pears (besides I prefer pears over apples anyway). Worked brilliantly!

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