Brioche breads were originally festive breads that were served at weddings or christenings. The dough was either plaited, rolled or shaped like a loaf of bread. The term brioche was first mentioned in France in 1404, although it is not certain whether it derives from the French words bris (to break) or hocher (to stir), or whether it simply has to do with the fact that this type of bread was first baked in the French region of Brie. These fluffy, light brioche buns are made from spelt flour. They go perfectly well with sweet toppings such as homemade jams, butter and honey. A feast whenever you bake them.
1 kilogram of spelt bread flour
1 good pinch of salt
300 millilitres milk, lukewarm
300 grams butter, soft
30 grams raw cane sugar
2 sachets of dry yeast or 1 cube of fresh yeast (42 grams)
3–4 eggs, medium size
1 additional egg yolk for brushing
1. Sieve the spelt flour into a bowl, make a well in the centre and add a pinch of salt to the edge of the flour.
2. Gently heat the milk together with the raw cane sugar and the dried yeast in a small pan.
3. Pour the milk mixture into the well, stir in some of the flour from the edge, and leave to rest briefly until it starts to bubble.
4. Gradually add the softened butter and eggs and mix with a wooden spoon.
5. Finally, knead the dough well with your hands to form a velvety, shiny ball.
6. Cover the bowl with a wooden board and a kitchen towel and leave to rest in a warm place for 1–3 hours until the dough has doubled in size.
7. Knead the dough again briefly, divide it into 10–12 pieces, take pieces from each and shape them into small balls.
8. Shape the larger pieces of dough into larger buns, press through the centre of the brioche with your index finger, and place the small balls of dough on the indentation.
9. Place the brioche buns on a greased baking tray and leave to rest for another half to three quarters of an hour.
10. Mix an egg yolk with a brush and brush the brioche buns with it.
11. Bake the buns on the middle shelf of the preheated oven at 220 °C for 15–20 minutes until golden brown.
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