Raspberry Doughnut Brioche Buns

Name: Raspberry Doughnut Brioche Buns
Yield: Makes 6 Buns
Ingredients: 20 g unsalted butter, melted; vegetable oil for greasing; 60 ml milk, slightly warmed; 7 g sachet fast action yeast; 3 medium eggs; 6-cup muffin tin; ½ tsp salt; 1 egg for glazing, beaten; ½ jar raspberry jam; 40 g caster sugar (we use Vanilla Sugar); 50 g plain flour; 200 g strong white bread flour; 2 tbsp caster sugar; 1 tsp ground cinnamon; 125 g unsalted butter, cubed and softened; 6 large tulip muffin wraps; ¼ tsp ground cinnamon

Preparation info

Makes
6
Buns

Difficulty
Medium

Appears in

Bad Girl Bakery

By Jeni Iannetta

Published 2021

About

These buns are a cross between a muffin and a doughnut and make a lovely special-occasion breakfast. The recipe makes six buns, but if you double it you’ll have leftovers to make the Brioche Bread & Butter Pudding.

Ingredients

6-cup muffin tin
6 large tulip muffin wraps

Breakfast
Vegetarian

Method

Weigh out the strong and plain flours, sugar, cinnamon and salt into the bowl of your stand mixer and give them a stir to mix. Add the eggs, milk and yeast and mix on low speed for two to three minutes, then increase to medium for 10 to 15 minutes. Scrape down the bowl and paddle a couple of times during mixing.

By now your dough should be smooth-looking and stretchy (give it a wee pull