Rachel Khoo

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Posted by Rachel

August 4th, 2007

Dulce de leche brioche buns


Rachel Khoo recipe - Dulce de leche Brioche

The season of all things open air is in full fling in Paris. With Paris beach (don’t laugh , it’s quite cool with palm trees and some sand. It’s not a bad attempt), cinema, concerts, dancing along the Seine and of course the most important the PICNICS.

I’ve been wanting to make this recipe for a long time. Helen over @ Tartelette made them a while ago and they just sounded delicious. A picnic with friends seemed a great opportunity to try this out.

Last year when I studied @ Le Cordon Bleu we made regular Brioche. It all got a bit messy while kneading the butter as it was extremely hot. 40°c with the ovens on full blast and wearing a nasty chefs uniform. We added extra salt to the recipes with the sweat dripping off our foreheads. Nice! With a stand mixer and the dough hook attachment you can avoid the melting-butter-kneading problem.

‘Let them eat Brioche’ as the famous Marie Antoniette said.

Rachel Khoo Dulce de leche Brioche detail

Dulce de leche brioche buns

adapted from Tartelette and Le Cordon Bleu Pâtisserie manual.

250g flour
6g salt
25 sugar
3 eggs
1 sachet of instant dried yeast or 11g of fresh compact yeast
120ml of warm milk
125g of cold butter, cubed

250g cream cheese
250g dulce de leche

makes 12 buns

Mix the warm (not hot otherwise you will ‘kill’ the yeast) milk with the yeast and set aside. In a bowl add flour, make a well in the centre of the bowl. Add eggs and yeast into the ‘well’. Slowly combine. Once combined add salt and sugar. Knead for about 15-20 minutes or until the dough is elastic (like chewing gum). Add half of the cubed butter, continue to knead until incorporated into the dough (this can become messy, you need to work fast if you’re doing this by hand as your hands will melt the butter) then add the rest and continue to knead until you have a smooth elastic dough.

Leave to prove for 1 hour in a clingfilm covered bowl. Knock back and roll out dough into a rectangle. Spread cream cheese then dulce de leche (this part is a bit messy) leaving 1 inch border. Roll into a long sausage and cut into 12 parts. Place each brioche bun into a greased muffin tin. Wrap and leave to rise overnight in the fridge.

The day after take brioche out of fridge and leave to rise a bit while the oven is pre heating to 180°c. Put in oven, reduce heat to 160°c. Bake 10-15 minutes or until golden brown.

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13 thoughts on “Dulce de leche brioche buns

  1. Rachel, the photography of your last 2 posts is very good. It’s unpretentious and a refreshing non-‘still-life’ feel to it. Great work. Love it!

  2. Wow!!! Looks awesome!
    I am sending you the magazine yet again, because the first mailing came back to me torn open…I guess M.S magazine already smells good that mail people wanted a shot at it. This is the second time it happens to me in one year and I am getting quite fed up with it!

  3. Wow!! So you that’s your hidden talent!! I enjoyed the brownie at the picnic but I’m really looking forward to taste all sorts of brioche like this one 🙂
    Next target : La Cocotte tuesday night.

    Cheers!

  4. La Cocotte – Oui j’espère que on peut les faire à la cocotte pour la rentrée. Ils sont super bons.

    Peabody – Your apple brioche buns just look as delish, will have to give them a go next.

    Gabriele – Thanks a mil, I’m trying my best haven’t got to grips with the camera yet though. Lots of room for improvement.

    Tartelette – Thanks for trying to send it. Those sneeky postmen, they’re all die hard M.S. fans in disguise 😉

    Sten – We’re have to do another picnic and I’ll some other tasty stuff along, otherwise see you at La Cocotte.

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