No-Knead Brioche Buns
(Source: America's Test Kitchen)
3 cups (16 1/2 ounces)
bread flour
2 1/4 teaspoons instant or
rapid-rise yeast
1 1/2 teaspoons plus 1/8 teaspoon
table salt, divided
5 large eggs, room temperature,
divided
1/2 cup (4 ounces) plus 1
tablespoon water, room temperature, divided
1/3 cup (2 1/3 ounces)
sugar
12 tablespoons unsalted
butter, melted and cooled slightly
Whisk flour, yeast, and 1
1/2 teaspoons salt together in a large bowl. Whisk 4 eggs, 1/2 cup water, and
sugar together in medium bowl until sugar has dissolved. Whisk in melted butter
until smooth. Add egg mixture to flour mixture and stir with wooden spoon until
uniform mass forms and no dry flour remains, about 1 minute. Cover bowl with
plastic wrap and let sit for 10 minutes.
Using greased bowl scraper
(or rubber spatula), fold dough over itself by gently lifting and folding edge
of dough toward middle. Turn bowl 45 degrees and fold dough again; repeat turning
bowl and folding dough 6 more times (total of 8 folds). Cover tightly with
plastic and let rise for 30 minutes. Repeat folding and rising every 30
minutes, 3 more times. After fourth set of folds, cover bowl tightly with plastic
and refrigerate for at least 16 hours or up to 48 hours.
Line 2 rimmed baking
sheets with parchment paper. Transfer dough to well-floured counter; stretch
and roll into even 12 inch long. Cut log into 8 equal pieces (about 4 1/2 ounces
each) and cover loosely with greased plastic. Working with 1 piece of dough at
a time (keep remaining pieces covered), pat into 4 inch disk. Working around
circumference of dough, fold edges of dough toward center until ball forms. Flip
dough ball seam side down and, using your cupped hands, drag in small circles
until dough feels taut and round and all seams are secured on underside of
ball.
Arrange buns seam side
down on prepared sheets, spaced evenly apart. Cover loosely with plastic and
let rise until nearly doubled in size and dough springs back minimally when
poked gently with your knuckle, 2 1/2 to 3 hours.
Adjust oven racks to
upper-middle and lower-middle positions and heat oven to 350 degrees. Lightly
beat remaining egg, remaining 1 tablespoon water, and remaining 1/8 teaspoon
salt together in bowl. Gently brush buns with egg mixture and bake until golden
brown, 16 to 20 minutes, switching and rotating sheets halfway through baking.
Transfer buns to wire rack and let cool completely, about 1 hour, before
serving. (Cooled buns can be stored in zipper-lock bag at room temperature for
up to 2 days. Wrapped in aluminum foil before being place din bag, buns can be
frozen for up to 1 month. To reheat thawed, frozen buns, place them on rimmed
baking sheet, still in foil, and bake in 350 degree oven for 10 minutes.)
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