Tips in a row
I use instant baker's yeast to make these buns. You can use regular baker's yeast, but it will take longer to rise.
I use my stand mixer with a bread hook to knead the dough, it is also possible to make this recipe without a mixer, but you will have to knead the dough by hand for about fifteen minutes. To know if the dough is ready to rest, it must be elastic, so you must be able to stretch it without it tearing, this is a sign that the gluten is well developed. It will remain slightly sticky, but should hardly stick to the sides of the mixer. This can take between 10 and 20 minutes. Avoid adding too much flour, it will result in a dry dough.
Enjoy your meal 😉
EQUIPMENT
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Spicy pear buns
An autumnal version of my favourite buns! A spice blend that goes perfectly with a hot drink and will allow you to welcome the cold days that are just around the corner.
Ingredients
BRIOCHES
- 2 1/4 tsp instant yeast
- 1 cup warm oat milk (between 110 and 115 degrees Fahrenheit)
- 1/2 cup sugar
- 1/3 cup vegetable margarine, melted
- 1/2 tsp salt
- 2 eggs at room temperature
- 4 cups flour
- Neutral oil
PEAR FILLING
- 5 ripe pears
- 2 tbsp brown sugar
- 2 1/2 tbsp cornstarch
- 2 tbsp molasses
- 1 tbsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
ICING
- A cup of powdered sugar
- 1 tbsp. of vegetable margarine
- 2 tsp oat milk
- 1/2 tsp vanilla extract
Instructions
- Start by making the pear filling. Mix the brown sugar, cornstarch and spices and set aside. Cut the pear into small cubes and cook for 5 minutes over low heat in a small saucepan. Add the molasses and mix well, then add the brown sugar mixture. Bring to a boil, simmer for a minute and remove from heat. Cool the filling completely; an ice bath can speed up the process.
- For the brioche dough, heat the milk. Add 1 tsp sugar and yeast, set aside.
- In the bowl of a mixer, combine the flour, sugar and salt.
- In another bowl, combine the eggs and melted margarine with the milk and yeast mixture.
- Then pour the milk mixture into the mixer bowl and knead the dough for 10 to 20 minutes at speed 2. If necessary, use a spatula to loosen the dough from the sides of the bowl a few times. If it is too sticky, add flour, one tablespoon at a time. The dough is ready when it forms a ball and is very elastic.
- Form the dough into a ball and place it in a large oiled bowl. Turn the dough over on all sides to lightly oil it.
- Cover with plastic wrap and let rise for about 30 minutes in a warm place (in the oven with the light on is ideal)
- Prepare the filling while the dough is resting. Mix all the ingredients, except the margarine.
- When the dough has almost doubled in size, turn it out onto a lightly oiled surface and gently stretch it into a rectangle before rolling it out with a rolling pin until it forms a rectangle about 15 X 24 inches.
- Spread the cooled pear filling before rolling the buns, starting from the longest edge.
- Place the roll on a parchment-lined cookie sheet and freeze for 20 minutes to make cutting easier.
- Cut into buns about 2 inches thick and fold the end of the bun under to prevent it from rolling out before placing in a lightly oiled 9X13 inch pan.
- Cover with plastic wrap and let the buns rest in a warm place for about 30 minutes.
- 10 minutes before resting time is complete, preheat oven to 350 degrees Fahrenheit. (Remember to remove buns from oven before turning on!)
- Bake for 20 to 25 minutes, the dough should be lightly browned and at least 190 degrees Fahrenheit.
- Meanwhile, prepare the icing. Mix together the powdered sugar, margarine, milk and vanilla extract. Fill the buns individually.
Notes
You can enjoy the buns as is or let them cool slightly before topping with the frosting. Add a little more milk to get a "pourable" frosting. You can also double the recipe if you prefer your buns "well-filled"!
Nutrition Information
Yield 15 buns Serving Size 1 briocheAmount Per Serving Calories 295Lipides 6.1gSaturated Fat 1.2gTrans Fat 0.9gUnsaturated Fat 4.6gCholesterol 25mgSodium 84mgCarbohydrates 56gFiber 3.3gSugar 25gProtein 4.9g
The nutritional information provided on this site is calculated using standardized methods and is intended for informational purposes only. While we do our best to ensure the accuracy of these calculations, there may be variations due to factors such as ingredient quality, preparation methods, or human error in calculations. Therefore, we cannot guarantee the accuracy or completeness of this information. By using this information, you agree to do so at your own risk. It is recommended that you consult a healthcare professional or nutritionist for personalized nutritional advice or specific questions.
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