hite Chocolate & Marmalade Brioche BunsNoordhoek-resident Leanne Watkins started Crumbs & Frosting during the school holidays while studying at Capsicum Culinary Studio. Now she creates a range of home-made cakes and cupcakes custom made to suit bespoke celebrations, events and special occasions. Here she shares her recipe for White Chocolate & Marmalade Brioche Buns.

White Chocolate & Marmalade Brioche Buns

1 tsp dried yeast
2 Tbsp lukewarm water
1 orange, zested
2 tbsp (25g) castor sugar
¼ tsp sea salt
1 Tbsp lukewarm milk
1 cup (120g) bread flour
1 large egg, lightly beaten
75g butter, cubed and softened
100g brown sugar, for sprinkling
Marmalade, for spreading
200g good-quality white chocolate, chopped plus extra melted, for drizzling
milk, for brushing

  • Combine the yeast and water in a bowl and set aside in a warm area for six minutes.
  • In a separate bowl, combine the orange zest and sugar by rubbing the two together with your fingers then add the salt and milk.
  • Place the flour, yeast mixture and egg in a stand mixer bowl and mix on low speed for one minute using a dough hook.
  • Increase speed to high, add the milk mixture and mix for 10 minutes or until the dough comes away from the sides of the bowl.
  • Keep the mixer running and gradually add the butter, one block at a time until fully incorporated, mix for about seven minutes or until smooth and elastic.
  • Cover the dough with plastic wrap and set aside in a warm place for 2–3 hours or until the dough has doubled in size.
  • Spray a 12-hole muffin pan with cooking spray and preheat oven to 180°C.
  • Roll out the brioche dough until 1cm thick and use a medium cookie cutter to cut out rounds 5cm wide.
  • Toss each round of brioche dough in the brown sugar, coating each side and spoon half a teaspoon of marmalade on each round then sprinkle with a few shards of white chocolate. Layer five rounds on top of each other and cut the stack in half down the middle.
  • Place each half in its own muffin pan, cut side down.
  • Cover with a clean, damp cloth and set aside for one hour or until doubled in size.
  • Once doubled in size, brush with the milk and sprinkle with the brown sugar.
  • Bake in the preheated oven for 25-30 minutes or until golden and cooked through.
  • Remove from pan while hot or they will stick.

 

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