Soufflé Brioche Bun

• total time: 13 hours 20 minutes

Ingredients

A simple brioche dough topped with soufflé crust and filled with blueberry jam. Super soft and buttery, I love bun-sized brioche.

Sweet Stiff Starter*

25g sourdough starter (active and strong)

75g bread flour

35g water

15g sugar

Dough Ingredients*

200g bread flour

35g sugar

4g salt

50g milk

85g egg

70g unsalted butter

All the sweet stiff starter

soufflé crust*

50g butter

25g icing sugar

50g low protein flour

45g milk

mix softened butter with sugar

add milk gradually and mix well

add flour and fold to a paste form

Directions

Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.

Mix everything except butter till dough comes together and is strong.

Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.

Bulk proof the dough for 2hrs at 28C

Punch down the dough and split into 8 equal parts

roll into a smooth dough, rest for 15mins

cut each dough into 6 equal parts. Round into small balls and place into 4” greased round tin.

Final proof at 28C for 3-3.5hr or until dough rises 1.5x

egg wash then pipe soufflé crust on the groove of each dough

pipe the blueberry jam in the middle

Bake at 180C for 20mins