Brioche, rich and buttery. Not quite cake, not quite bread. Cream buns, oozing with whipped cream and jam. So why not combine the two? This was my thinking when I was baking a few weeks back.
It was ANZAC Day in Sydney, and I felt bad about not baking my usual batch of ANZAC biscuits. Keen to further extend my baking skills in enriched dough, I had the bright idea of making brioche and topping with a mixture of golden syrup, oats and coconut as a nod to the aforementioned biscuit.
Then I thought, what about filling each brioche with whipped cream like a cream bun? Even better!
And yes, it worked a treat. Cream filled brioches with a golden syrup topping. Yummy!
When you try something for the first time, particularly if it’s a tricky yeast based recipe, you need to go to an expert for guidance. Once you’ve mastered the technique, then you can do a little bit of experimentation.
I went to baking guru Paul Hollywood’s recipe for brioche and then added the topping and filling ingredients. Here’s the recipe, with my tweaks.
500g strong white flour
50g caster sugar
10g instant yeast
140ml full-fat milk
6 free-range eggs, one of these eggs beaten for egg wash
250g unsalted butter, softened
250ml cream for whipping
1/2 cup golden syrup + extra for drizzling
A couple of tablespoons of rolled oats
A tablespoon of coconut shavings
Put the flour, sugar, yeast, salt, milk and five eggs into a free-standing electric mixer fitted with a dough hook and mix for about 5 minutes to a smooth dough.
Add the butter to the dough and mix for a further 5 minutes in the mixer. Leaving the dough in the bowl, cover and leave in the fridge overnight.
The dough should now be stiff and easily shaped.
Grease 12 fluted brioche moulds. You may even have some mixture over, in which case you can bake as brioche rolls.
Cut the dough into 50g pieces. Roughly shape each piece of dough into a ball and put each one into the greased fluted brioche moulds. If you don’t have moulds, you could use a regular muffin pan. Or you can simply shape the dough pieces into balls and bake as rolls.
Leave the brioches in a warm place to rise for an hour.
Preheat the oven to 200C degrees C. Brush each brioche with the egg wash and bake for 20 minutes, or until golden-brown. Transfer to a wire rack to cool.
Meanwhile, whip the cream and chill the whipped cream in the fridge. In a small saucepan, heat the golden syrup, rolled oats and coconut shavings until the golden syrup is runny and costs the oats and coconut.
When the brioches are quite cool, cut in half. Pipe or spoon some whipped cream onto the bottom halves, enough to ooze out the sides a little. Place the tops back on. Drizzle the golden syrup/oat/coconut mixture over the tops as much or as little as you desire.
Serve with more drizzles of golden syrup. I like to set the tops of some of the brioches at a jaunty angle, making them look a little bit like open scallop shells, or so I think!