Bacon and chive brioche buns
- Preparation and cooking time
- Total time
- + Proving + Overnight resting
- A little effort
- Makes 10 buns
Ingredients
- 8 rashers streaky bacon, finely chopped
- 100ml whole milk
- 7g fast-action dried yeast
- 500g strong white bread flour
- 12g fine sea salt
- 40g caster sugar
- 250g (about 5) eggs, plus 1, beaten to glaze
- 250g unsalted butter, cubed and softened
- a small bunch chives, finely chopped
- 1 tbsp sesame seeds
- 1 tbsp poppy seeds
- crispy bacon rashers, brown sauce and fried eggs, to serve, if you like
Method
- STEP 1
Cook the bacon in a non-stick frying pan over a medium heat, tossing, until really crisp. Tip into a heatproof bowl to cool completely.
- STEP 2
Heat the milk in a small pan until warm to the touch, then add the yeast, stir to dissolve and leave for 10 minutes.
- STEP 3
Tip the flour, salt and sugar into the bowl of a stand mixer fitted with a dough hook, mix briefly, then add the eggs and yeasted milk, and mix well for 5 minutes or until a smooth, strong, shiny dough has formed.
- STEP 4
With the mixer running, add the cubes of butter, one at a time, after each is fully incorporated. Keep mixing for 2 minutes once the last of the butter is in. Tip in the pancetta and any fat from the bowl, plus the chives, and mix for 1 minute until incorporated. Cover and leave for 1-2 hours or until doubled in size. Then leave in the fridge overnight to rest.
- STEP 5
Tip the dough onto a clean worksurface and shape into 10 balls and divide between two baking-paper-lined trays, leaving a good space in between each. Leave for 2-4 hours, covered, to prove or until doubled in size and really puffy.
- STEP 6
Heat the oven to 200C/fan 180C/gas 6. Mix the sesame and poppy seeds in a small bowl. Brush the brioche all over with beaten egg, then sprinkle generously with the seeds. Bake in the oven for 15-20 minutes or until bronzed and cooked through. Cool on wire racks, then split in half and serve with crispy bacon, brown sauce and fried eggs, if you like.