Briossitaikina
recipe

A light and buttery French dough perfect for hamburger buns or sweet pastries.
Preparation Time: 2 hours + rising time
Serving Size: About 12-15 buns

Ingredients

- 120 g whole milk
- 120 g water
- 120 g whole wheat flour
- 150 g eggs (about 3), at room temperature
- 5 g (2 tsp) active dry yeast
- 400 g all-purpose flour
- 50 g sugar
- 6 g (1 tsp) salt
- 230 g unsalted butter, at room temperature
- A splash of cooking oil

Instructions

1. In a small saucepan, combine 120 g of milk, 120 g of water, and 120 g of whole wheat flour. Heat over low heat, stirring continuously for 2-3 minutes until the mixture thickens into a paste.
2. Transfer the paste to a stand mixer bowl and let it cool slightly. Add the remaining milk, room temperature eggs, and dry yeast.
3. Mix in the all-purpose flour, sugar, and salt. Knead the mixture at medium speed for 5-8 minutes until the dough is combined but still wet.
4. Let the dough rest for 10 minutes. Then knead it for another 5 minutes until it reaches a good consistency.
5. Gradually add the butter, one tablespoon at a time, ensuring each addition is fully incorporated before adding more.
6. Shape the dough into a soft ball and place it in a lightly oiled plastic container. Cover with a lid or a damp cloth.
7. Allow the dough to rise in a warm, draft-free place for about 45-60 minutes, until it nearly doubles in size.
8. Close the lid and transfer the dough to the refrigerator for an overnight rise.
Nutritional Information (per 100 g):
- Energy: 340 kcal
- Protein: 9 g
- Carbohydrates: 45 g
- Fat: 15 g
- Fiber: 2 g
- Salt: 0.2 g

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