When I’m within the temper for an extended weekend bake, brioche beckons. The dough actually advantages from a gradual rise within the fridge and, as a result of it accommodates rather a lot of butter, a colder dough is far simpler to work with. As soon as baked, the smooth buns are crammed to the brim with a thick banana custard that, I’ll be trustworthy, is sweet sufficient to eat by itself, sans bun. You’ll want to organize the dough and infused milk the day earlier than you intend to serve.
Banana custard brioche buns
Prep 1 hr
Rise 4 hr
Relaxation In a single day
Cook dinner 25 min
Makes 10 buns
For the brioche
400g sturdy white bread flour
60g caster sugar
½ tsp salt
7g fast-action yeast
4 massive eggs, plus additional for the egg wash
30ml milk
180g unsalted butter, softened
For the banana custard
3 small bananas, peeled and sliced
450ml entire milk
250ml double cream
1½ tsp vanilla bean paste
4 egg yolks
60g caster sugar
30g cornflour
¼ tsp freshly grated nutmeg
5 tbsp darkish rum (non-compulsory)
Icing sugar, to complete
The day earlier than, gently heat the bananas and milk in a saucepan, then cowl, depart to chill to room temperature and chill in a single day.
Additionally the day earlier than, make a begin on the brioche. Put the flour, sugar, salt and yeast in a big bowl, make a nicely within the centre and add the eggs and milk. Knead with a stand mixer for eight to 10 minutes, till the dough simply comes collectively, then add the butter in three batches, ensuring every one is absolutely included earlier than including the following. Knead for 5 minutes, till the dough is shiny and stops sticking to the edges of the bowl, then switch to a frivolously greased bowl, cowl with clingfilm and depart for one and a half to 2 hours, till nicely risen. Switch to the fridge and let the dough have a gradual, chilly rise in a single day.
The following day, prove the dough on to a frivolously floured floor and divide into 10 equal items. Roll every one into a good ball and placed on two lined baking trays. Cowl and depart to rise for an hour or two, till they give the impression of being puffy (this will likely take longer in case your kitchen is kind of cool).
Warmth the oven to 200C (180C fan)/390F/fuel 6. Brush the buns with egg wash and bake for 18-22 minutes, till golden; they need to sound hole when tapped beneath.
For the banana custard, pressure the chilled milk combine right into a saucepan and discard the fruit solids. Add 100ml cream and the vanilla, and warmth gently till steaming. In a bowl, whisk the egg yolks, sugar and cornflour, then add the recent milk in three batches. Switch every part again into the pan, set over a medium warmth and whisk till the custard is thick. Pour right into a clear bowl, cowl the floor with a sheet of clingfilm, cool to room temperature, then chill.
As soon as chilly, whisk the custard to take away any lumps. In a clear bowl, whip the remaining 150ml cream to stiff peaks, then fold into the custard.
Lower the buns in half with out slicing during. Brush the insides with rum, if utilizing, then spoon within the banana custard. High with grated nutmeg, mud with icing sugar and serve.
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