Mother’s Day recipe: spiced brioche buns


Treat Mum to a Mother’s Day breakfast or brunch – in bed, or not, her choice! – with this delicious recipe for spiced brioche buns.

Spiced brioche morning buns

Makes 8

Spiced brioche bun
Spiced brioche morning buns from Winning Appliances’ Chloe Skipp. Photo supplied.

3/4 cup (190ml) lukewarm milk

2 1/2 tsp (10g) dry yeast

1/4 cup (55g) caster sugar

3 3/4 cups (560g) bread flour                                                                     

1/4 tsp salt

4 eggs, at room temperature, lightly beaten

170g unsalted butter, at room temperature, cubed

Extra 60g unsalted butter, at room temperature, plus extra for greasing

Raw sugar, for sprinkling

1 cup (220g) brown sugar

1/4 cup ground cinnamon

Sugar cardamom glaze                                                 

1 cup (220g) brown sugar

1 cup (250ml) water

1/4 tsp ground cardamom

Mix milk, yeast and 1 teaspoon of sugar in a small bowl, cover and set aside for 5 minutes or until foamy.

Place remaining sugar, flour and salt in the bowl of a large stand mixer, using the dough hook attachment, mix gently until well combined. On medium-low speed, gently pour in the yeast mixture and eggs and mix until well combined.               

With the motor running, slowly add the butter, one cube at a time. Increase the speed to medium-high for 6-8 minutes or until butter is incorporated and the dough is smooth. Transfer to a greased bowl, cover with plastic wrap and rest for 45 minutes or until doubled in size. Punch down dough to knock out all the air. At this stage, the dough can be placed in the fridge, covered with plastic wrap, until ready to proceed to step 4. Remove from the fridge one hour before required.

Grease a Texas muffin pan with 8 holes with the extra butter and lightly sprinkle with raw sugar. On a lightly floured surface, roll dough out to a 60cm x 40cm rectangle and spread with extra butter across the bottom two thirds of the rectangle; evenly sprinkle with brown sugar and cinnamon.

Starting from the unbuttered top end of the pastry, gently fold the top 1/3 of the dough towards the middle and gently flatten, fold the bottom third up towards the middle and gently flatten. Use a rolling pin and roll dough to 5mm thick.

Using a sharp knife, slice the dough into 24 x 2cm wide strips. Bring 3 strips together and pinch the top to join; gently form these strips into a plait. Pick the plait up from the centre and manoeuvre into pan twisting into a bun shape – this will give a decorative looking bun. Repeat with remaining strips. Cover loosely with plastic film and set aside for 20 minutes or until doubled in size.

Preheat oven to moist fan baking at 190°C and bake for 20-25 minutes or until golden.

While the buns are baking, make the sugar cardamom glaze. Add sugar, water and cardamom in a small pot over medium heat, cook until sugar has dissolved and syrup is slightly thickened. Glaze warm buns with glaze.

Recipe created by Winning Appliances‘ national culinary expert, Chloe Skipp.         

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