No-knead brioche buns

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• LindaJS

  29 January 2011

  LindaJS commented on this recipe

  These sound great for a weekend brekkie treat. Can anyone tell me how successfully the dough freezes or even the buns themselves?

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• angelsb

  29 January 2011

  angelsb commented on this recipe

  Do you use fresh or dried yeast in this recipe?

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• Paula

  29 January 2011

  Paula commented on this recipe

  I am looking forward to making these - does anyone know if fast action yeast is ok to use?

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• Buffologist

  30 January 2011

  Buffologist rated and commented on this recipe

  

  Saw the recipe late last night, 10 minutes later I was done and off to bed, couldn't be easier! (I used fast action dried yeast for all those enquiring.) The dough was very very sticky so instead of flour, which just makes things stick more, I rubbed my hands with sunflower oil. It still stuck to everything but was a bit more manageable. Absolutely hassle free, so long as you don't mind a bit of stick!

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• julie

  01 February 2011

  julie commented on this recipe

  Dried or fresh yeast????!!!!!

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• inathalie

  04 February 2011

  inathalie rated and commented on this recipe

  

  Made them last night and filled with Nutella :-) Were amazing! I used dry yeast, just added a lil' bit more, about 3/4 teaspoon.

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• Naomi

  06 February 2011

  Naomi rated and commented on this recipe

  

  I used dry yeast. They were delicious! The children loved them. So easy to make the dough the night before and just make up and put in the oven fresh! I will add choc to each middle next time! I found flour did work to make them not stick to my hands!

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• hurdy81

  11 February 2011

  hurdy81 rated and commented on this recipe

  

  Brilliant recipe. So quick and easy to make and very tasty with dark chocolate in the middle. Works just as well with wheat and gluten free flour too.

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• Jastom

  12 March 2011

  Jastom commented on this recipe

  Indeed a very simple and no fuss recipe! My friends simply love it. It goes so well with jams, like a hydrid of scone and muffins in one! Will definitely recommend my friends to bake!

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• nomnom

  18 March 2011

  nomnom rated and commented on this recipe

  

  Yum yum! I used packet fast action yeast and it worked fine, the only thing I might change is to add a little more sugar, although still delicious without!

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• domestikate

  20 March 2011

  domestikate commented on this recipe

  I was really worried these wouldn't turn out as the dough looked really wet and had lumps of butter in it, but I've just taken them out the oven and they look great! I used sunflower oil on my hands and it really stopped the dough sticking. I agree with nomnom though, they could do with a bit more sugar to be more like normal brioche. Will def make these again though - so quick and easy!

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• mrshwc

  03 April 2011

  mrshwc rated and commented on this recipe

  

  These were delish! I don't think they'd keep or freeze well in baked or dough form, but that's a guess as they disappeared quickly here!

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• HotPot

  23 April 2011

  HotPot rated and commented on this recipe

  

  I doubled the sugar and they tasted gorgeous. Very easy, very yummy.

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• same965

  08 May 2011

  same965 rated and commented on this recipe

  

  I made it for breakfast in two variations: sweet and salty (with paprika and cheddar). Both of them is delicious, but the sweet one is our favourite. I used fresh yeast.

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• bella

  11 July 2011

  bella rated and commented on this recipe

  

  These were lovely. I used fast action dried yeast and doubled the sugar. I put chocolate chips in some too. Next time I will halve the recipe because I saved half the dough in the fridge and used some 2 days later. It was ok but not as good as the ones I made the day after. I will be making these again.

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• LizzieC

  04 September 2011

  LizzieC rated and commented on this recipe

  

  Wasn't keen on how these turned out. Heavy and too cakey for my taste. Dough was simple enough to make however.

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• sarahsutton

  25 September 2011

  sarahsutton commented on this recipe

  Just had these for breakfast. We weren't keen on them. Similar to last comment by LizzieC, they were too cakey, almost like a scone. I was hoping they'd be a bit more bread like.

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• sarahsutton

  26 September 2011

  sarahsutton rated this recipe

  

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• asaphken

  09 December 2011

  asaphken commented on this recipe

  Use an ice cream scoop to measure into tin . no sticky hands

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• CJFlossy

  30 December 2011

  CJFlossy rated and commented on this recipe

  

  the final cakes do taste like brioche but they are heavy and very cakey. did add vanilla essence to the mixture and stored the mixture in the fridge, which meant that the dough wasnt as sticky as i anticapated. I did add a choc drops inside each ball. but i probably wont make these in future.

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Ingredients

• 200g butter , very soft
• 2 tbsp golden caster sugar
• 3 eggs , plus 1 beaten for glazing the next day
• 500g strong white bread flour
• ½ tsp yeast
• 1 tsp salt
• 200ml whole milk

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Difficulty and servings

Makes 12

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Ingredients

• 200g butter , very soft
• 2 tbsp golden caster sugar
• 3 eggs , plus 1 beaten for glazing the next day
• 500g strong white bread flour
• ½ tsp yeast
• 1 tsp salt
• 200ml whole milk

PER SERVING

317 kcalories, protein 8g, carbohydrate 34.9g, fat 17.2 g, saturated fat 9.8g, fibre 1.3g, salt 0.71 g

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