Brioche Buns with Bonne Maman Apricot Jam

Step 1

Crumble the yeast into a bowl and mix it with the lukewarm milk. The milk should not be too hot or too cold as this could make the yeast inactive.

Step 2

Mix the flour, salt and sugar in a bowl. Create a well in the centre and add the softened butter cut into pieces along with the yeast/milk mixture.

Step 3

Knead it by hand or using a mixer until you obtain a smooth, shiny dough.

Step 4

Warm your oven to 50°C and then turn it off. Form a ball with the dough, cover it with a damp tea towel and place it in the oven. Leave to rest for 1 hr 30. The dough will rise during this time.

Step 5

After an hour and a half, make the brioche buns.

Step 6

Keep about 60 g of dough for the heads. With the rest, form a dozen balls of dough equivalent to half the size of a small brioche mould. Put them in the small buttered and floured brioche moulds.

Step 7

Then form a dozen little balls with the 60 g of dough and pull them into a peak on one side.

Step 8

Make a hole with your damp thumb in the centre of the brioche buns (until you reach the bottom of the mould) and put the pointed side of the heads into it. Leave to rest for a further 40 min, then brush each brioche with egg wash before putting them in the oven.

Tip: To make it easier to apply the egg for the egg wash, simply beat the egg with a little salt.

Step 9

Preheat your oven to 210°C and then cook for 10 to 15 min, lowering the temperature to 180°C.

Step 10

Generously spread a piece of brioche with Bonne Maman Apricot Jam. Enjoy!