Brioche Bun

Ingredients:

• Flour – 250gm
• Sugar- 25gm
• Salt – 5gm
• Dry yeast – 12 gm
• Egg- ( 1 piece +1 yolk)
• Milk powder- 25gm
• Butter – 75 gm
• Water – 75 ml
• Lemon zest – 1/2 teaspoon

Method of Preparation:

1) Collect and measure all ingredients. Sieve the flour and keep it aside. Prepare yeast sponge by using all of the yeast, some water and some flour together.

2) Combine all ingredients except butter in a mixing bowl.

3) Allow yeast sponge to disappear in the flour and add the melted butter. Develop until dough takes on a silky sheen.

4) Add lemon zest. Keep the dough in the fermentation cabinet for 30 minutes or room temperature to ferment at temp 35°C and humidity 92%.

5) After proofing, scale dough into 50gm per unit. Make form.

6) Place the dough in an oil greased mould. Keep in proofing cabinet at 35°C for about 30 minutes for final proof.

7) After proofing, preheat the oven. Bake at 180°C for 10-15 minutes. After baking, oil brush or butter brush.