No-knead Savory Brioche Buns

The recipe you have is a good start for no-knead savory brioche buns, but there are a couple of adjustments to make it more like traditional brioche and enhance the savory aspect. Here’s the improved recipe:

Ingredients:

500g bread flour (all-purpose flour can also work)

300ml warm water

1.5 teaspoons active dry yeast (or 1 teaspoon instant yeast)

3 tablespoons granulated sugar

1 tablespoon olive oil

1 1/2 teaspoons salt

1 egg yolk for Brush the tops

1 tablespoon milk

Sesame seeds, for decoration

Desired savory fillings (chopped herbs, cheese, roasted vegetables, etc.) – optional

Method:

Combine wet ingredients: In a large bowl, whisk together 250g of four , the warm water, yeast, sugar, and olive oil . Let it sit for 30 minutes, until the yeast becomes foamy.

Add dry ingredients: Add the rest bread flour and salt to the rest of ingredients and mix until a shaggy dough forms.

Rest and rise: Cover the bowl with plastic wrap and let the dough rest at room temperature for at least 2 hours, or preferably overnight. The dough will double in size.

Shape the buns: Lightly flour a work surface. Gently turn out the dough and fold it over itself a few times to form a smoother texture. Divide the dough into 8-12 equal pieces, depending on the desired size of your buns.

Here’s where you can incorporate savory fillings: Gently flatten each dough piece, add a teaspoon of your chosen filling in the center, and then fold the dough over to enclose the filling. Pinch the edges to seal.

Second rise: Shape the dough pieces into balls or desired shapes. Place them on a baking sheet lined with parchment paper, leaving space between them for rising. Brush the tops with the egg yolk mixed with milk (egg wash). Sprinkle with sesame seeds for decoration. Cover loosely with plastic wrap and let them rise for another 30 minutes.

Bake: Preheat your oven to 200°C (400°F). Bake the buns for 20-25 minutes, or until golden brown. Let them cool slightly before serving.

Tips:

For a richer flavor, you can substitute some of the olive oil with melted butter.

If you don’t have vanilla sugar, just use regular sugar.

Baking powder isn’t typically used in brioche dough. It will make the buns lighter and airier, but not as rich and buttery as traditional brioche.

You can experiment with different savory fillings to customize these buns to your taste.

Enjoy your delicious homemade no-knead savory brioche buns!