bread

Brioche Buns – my new favorite recipe for bread!

January 3, 2025 by Becky Spoon

Brioche Buns – The Ultimate Recipe for Homemade Bread Brioche Buns are my newfound passion when it comes to baking bread. The delectable blend of flavors and the impeccable texture make them an irresistible choice for any bread enthusiast. As I embark on my culinary journey, I am determined to prioritize the art of bread-making, for there is sheer joy in savoring a sandwich crafted with love on homemade white bread or indulging in the simple pleasure of warm, buttered brioche buns with a hint of jam. Join me in experiencing the true essence of freshly baked bread.

Brioche buns enhance the enjoyment of your burger or sandwich!. They possess a light, tender texture and are surprisingly easy to make, not to mention fast. I began crafting my own buns mainly due to the additives and flavorings found in store-bought options. Brioche buns are extremely rich in butter and incredibly soft, to the point where they are exceptionally delicate.

I have made Brioche buns before. When I ran across the recipe on Tiktok by @tastelessbaker I had to try it. This is his recipe that is a little different than my recipe. The recipe has a mixture incorporated into it called Tang Zhong. What is a Tang Zhong?

It is an Asian baking technique. It involves cooking a small amount of flour and liquid to create a paste that improves the texture of bread. I think it made a big difference. Its like a roux. On low heat you mix specified amounts of flour, water and milk. Cook the mixture on low heat to form a roux or paste., t to make a paste like substance that you then cool to use in the recipe.

what do you need to make these delicious buns?

Bread Flour
Instant dried yeast
water
milk
salt
sugar
egg
milk power
unsalted butter

how do you make these delicious buns?

Make the Tang Zhong and allow to come to room temperature
Add the flour, yeast, salt, sugar and milk powder to a bowl of a stand mixer and mix.
Then add tepid water
Add one egg at room temperature
Add the Tang Zhong
Mix and gradually add the soften butter
Knead with the dough hook for 5-10 minutes
Turn out on a clean surface and form into a ball
Place in a bowl and cover it to allow to double in size.
Follow the additional steps in the recipe to finish.

These are the flour choices that I use:

And this is the dry milk that I used in the recipe….I think any powdered milk will work, like Carnation.

What are some items I use in breadmaking:

https://amzn.to/41YoUXr

https://amzn.to/41XFXJ6

https://amzn.to/3DzXjBF

Need another dough recipe?

love my best dinner rolls! a must have for Thanksgiving

Here is the recipe! Enjoy!

Brioche Buns

Brioche Buns – The Ultimate Recipe for Homemade Bread Brioche Buns are my newfound passion when it comes to baking bread.

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Servings: 6 rolls

Course: Bread

Cuisine: American

Ingredients Equipment Method

Ingredients

For the Tang Zhong

20 grams Bread Flour
30 ml water
60 grams milk

For the Dough

320 grams Bread flour (11.5% protein)
9 grams instant dried yeast
7 grams salt
25 grams white granulated sugar
1 large egg (room temp)
12 grams milk powder
45 grams softened unsalted butter at room temperature

Egg Wash

1 large egg
1 tbsp water

Optional

Melted butter for glazing
black or white sesame

Equipment

Stand Mixer
Large bowl for proofing your dough
Sheet Pans
Bench scraper
parchment paper
plastic wrap
clean thin cloth for the final rise

Method

For the Tang Zhong

In a small pan over low heat add the the ingredients and form a roux or paste. Set aside and allow to cool.

For the Dough

Add the flour, yeast, salt, sugar and milk powder to a bowl of a stand mixer. With the dough hook in place turn the mixer on and just combine these ingredients. Add the tepid water, one egg, the Tang Zhong. With the mixer on low to medium add the butter and knead for 5-10 minutes.
Turn the dough out onto a clen surface and form into a ball. Place in a lightly oiled bowl and cover with plastic and allow to double in size.
After the first rise, punch the dough down, and turn out onto a floured surface. Flatten the dough out a little and cut into six pieces. Form each piece into a ball and place on a parchment lined baking sheet. Cover with a loose cloth and allow to double in size.
Gently brush each roll with your egg wash and add the sesame seeds if you desire. Completely optional.
Place into a preheated 375 oven and bake about 15 minutes. I used my convection so I lowered it 25 degrees.
Remove from the oven and use for your favorite burger!

love these easy pancetta, egg and cheese boats.

August 29, 2021 by Becky Spoon

These pancetta, egg and cheese boats are from leftover wheat bolillo rolls I used the other day when making a Mexican Torta. I love to use things on hand. These are filled with an egg custard, onions, peppers, spinach, pancetta and cheese.

I removed much of the bread in the middle, making sure to not go all the way through so they won’t leak your egg custard. Then I layer with a slice of swiss cheese (didn’t have any gruyere) then I pour the egg custard in, then divide the filling among the boats. This is also the perfect on the go breakfast dish.

love these easy pancetta, egg and cheese boats.

I saw this recipe from the blog Fork and Spoon, who btw have many great recipes. They call them the original baked egg boats recipe, which likely is. So my recipe is from their recipe, I just changed a few things.

These boats are pretty much quiche that the bread is your crust. I did not have a baguette or other French bread but that may work better than these for a crowd. If using a baguette, you’d want it to be about 10-12 inches. You would hollow out the French bread the same making sure you don’t go all the way through. These sourdough baguettes would be good: https://amzn.to/3mG2fdJ. They are 10 inches.

Other combinations you may like:

sliced and sautéed mushrooms, diced shallots, and spinach
caramelized onions, diced ham, sliced green onions or chives, and shredded cheese
spinach, crumbled turkey breakfast sausage, and crumbled goat cheese
diced and sautéed bell peppers, crumbled feta, and spinach or kale
sliced chives, minced thyme, minced parsley, and shredded or crumbled cheese

Like these I had made earlier with ham, red peppers, fresh spinach and cheddar cheese! Delicious!

These are the Torta’s I made the other day with this Bolillo bread and they were amazing! amazing torta – a mexican street food favorite

love these easy pancetta, egg and cheese boats.

Need other breakfast recipes? Try these:

Here’s the recipe for these delicious breakfast boats.

love these easy pancetta, egg and cheese boats.

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Course: Breakfast, brunch

Cuisine: American

Ingredients Method

Ingredients

2 sourdough demi baguettes or any bread you can fill like I did
6 eggs
1/3 cup heavy cream
2 ounces finely diced pancetta
2 thinly sliced green onions
4 ounces gruyere or other swiss cheese
pinch of salt (pancetta can be a little salty)
fresh ground black pepper

Method

Preheat oven to 350 degrees.
Cut a deep “V” through the tops of each baguette until about a ½ inch to the bottom and remove top. Un-stuff demi baguettes as much as possible, while keeping the shell of the baguettes intact. It's very important not to puncture through the crust while slicing the tops off and while un-stuffing. Set hollowed baguettes aside and discard the tops and removed stuffing.
Sprinkle about tablespoon of shredded cheese into the bottom of each hollowed baguette.
Whisk together eggs and cream. Pour the mixture evenly to the baguettes. Distribute the other ingredients evenly over the egg mixture. Lightly season with salt and pepper. Top with additional cheese on top if you like.
Transfer baking sheet to oven and bake for 35 to 30 minutes or until golden brown, puffed and eggs have set.
Remove baked egg boats from oven and cool for about 5 minutes. Cut each baguette into pieces and serve.

Simple Awesome Homemade Baking Powder Biscuits

January 10, 2020 by Becky Spoon

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We love biscuits for breakfast and these Baking Powder Biscuits are simple yet delicious. We love them with a good country pork sausage, soft scrambled eggs and some cottage fries! Perfect breakfast!

Allen loves his biscuit with Strawberry Jelly! I love mine sometimes with sausage gravy! Sausage gravy is simple. For two I brown about 1/4 pound of a good breakfast sausage with 1 tablespoon butter. Then add 2 tablespoons flour and combine, cooking for about a minute or so. Then I add two to three cups whole milk, starting with two and add more if too thick. Add salt and pepper to taste and serve with these yummy biscuits!!

Simple Awesome Homemade Baking Powder Biscuits

Here’s a couple of tips about biscuit making. First don’t overwork your dough. When it comes together turn it out onto a floured surface and gently gather all the pieces and bits and form into a round or square. Fold over like an envelope two or 3 times, then roll out for cutting. I like to use a sharp biscuit cutter so you don’t have to twist. Twisting prevents your biscuit from rising like they should. I like to use these cutters. https://amzn.to/2R3kBE5.

I have other recipes on the blog. Here’s a couple:https://the2spoons.com/my-easy-homemade-buttermilk-biscuits/ and https://the2spoons.com/decadent-black-pepper-buttermilk-biscuits/

Hope you enjoy these recipes!

Baking Powder Biscuits

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Servings: 12 Biscuits

Course: Bread, Breakfast, brunch, dinner, Lunch

Cuisine: American

Ingredients Method

Ingredients

3 Cups All purpose flour
1 Tsp Salt
1 Tbsp Baking Powder
1 Tbsp Sugar
6 Tbsp Butter at room temperature
1 1/8 Cup Cold whole milk or buttermilk

Method

Preheat your oven to 425°F with a rack in the upper portion. Get out a baking sheet; there's no need to grease it. Line it with parchment if you like, for easiest cleanup.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Mix together the flour, salt, baking powder, and sugar.
Work the butter into the flour mixture using your fingers, a fork or pastry blender, a stand mixer, or a food processor; your goal is an evenly crumbly mixture (think breadcrumbs).
Drizzle the smaller amount of milk evenly over the flour mixture. Mix quickly and gently for about 15 seconds, until you've made a cohesive dough. If the mixture seems dry and won't come together, don't keep working it; drizzle in enough milk — up to an additional 2 tablespoons (1 ounce) to make it cohesive.
Place the dough on a lightly floured work surface. Pat it into a rough rectangle about 3/4" thick. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4" thick again.
Cut the dough into circles with a biscuit cutter for traditional round biscuits; a 2 3/8" cutter makes nice-sized biscuits. Or to avoid leftover dough scraps, cut the dough into squares or diamonds with a bench knife or sharp knife.
Place the biscuits bottom side up on your prepared baking sheet; turning them over like this yields biscuits with nice, smooth tops. Brush the biscuits with milk, to enhance browning.
Bake the biscuits for 15 to 20 minutes, until they're lightly browned. Remove them from the oven, and serve warm.