Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Brioche dough
To fill
How it's done
Brioche dough
Mix the flour, salt, sugar and yeast in a bowl. Add the milk and eggs, knead for approx. 10 mins. using the dough hook on a food processor. Gradually add the butter and continue to knead for approx. 10 mins. Cover the dough and leave to rise for approx. 1 hr., then leave to rise in the fridge for approx. 8 hrs. or overnight. Divide the dough into 20 portions, shape into balls, flatten a little and place on a baking tray lined with baking paper. Cover and leave to rise for approx. 1 hr., brush with egg.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, leave to cool on a rack.
To fill
Slice the brioche buns crosswise, fill with cream cheese, cucumber, dill and salmon.
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