Brioche buns with Sweet Corn, cheddar and cilantro

 

These cheesy pull-apart buns are bursting with flavour. Soft and buttery, the kernels of corn provide bursts of sweetness along with the rich taste of cheddar cheese and herby cilantro. They are perfect for breakfast or dinner. Or you can just pack them for a quick snack if you’re rushed for time. They are quite delicious eaten on their own and perfect for sharing.

You could of course try various combinations of cheese and herbs with whatever you have on hand. These buns can be shaped and frozen for up to three weeks wrapped tightly in cling film. Be sure to thaw them in the refrigerator the night before baking them. You also need to proof them before baking at room temperature.

Refrigerating the dough overnight increases the flavour of the bread and also gives it a darker colour when baked. I used instant yeast instead of the fresh yeast in the recipe. The results were very satisfying.

This recipe is from Saveur. This recipe makes about 16 small buns.

PREP: 20 minutes COOK TIME: 35-40 minutes TOTAL TIME: 10 hours 30 minutes

Ingredients

1/3 cup milk

3 large eggs, divided

12/3 cups bread flour, plus more for dusting

2 tbsp sugar

2 tsp instant yeast

13/4 tsp kosher salt

1/2 cup+1 tbsp butter

1 cup corn kernels

1 cup cheddar, grated

1/3 cup fresh coriander, chopped finely

Non-stick cooking spray or vegetable oil

Instructions

Lightly grease a 11×9 inch baking pan.

In a stand mixer with a paddle attachment, place the milk, 2 eggs, flour, sugar, yeast and salt. Mix on low speed until the dry ingredients are moistened. Increase the speed to medium and mix, scraping down the sides of the bowl until the dough is glossy and pulls away from the sides. Scrape the dough, add the butter and mix on low speed for one minute. Increase the speed and continue mixing until the butter is incorporated, and the mixture is very silky, shiny and completely homogenous. Add the corn, cheddar and cilantro and mix well until they are completely incorporated.

Lightly grease a large bowl and transfer the dough to it. Cover with a plastic wrap and refrigerate for 6 hours or overnight. Turn the dough on to a lightly floured work surface and divide it into 16 pieces. Shape each piece into a tight ball and place them in the baking pan (their sides will be touching). Cover loosely with a towel or plastic wrap and leave at room temperature until puffed up and slightly more than doubled in size, about 3 hours.

Preheat the oven to 160C. Whisk the remaining egg with 1 tablespoon cold water. Brush the buns with the egg wash and transfer the pan to the middle rack of the oven. Bake until the buns are evenly golden and cooked through. Remove from the oven and cool for about 2-3 minutes. Unmould the buns and serve warm or you can cool them completely on a wire rack. They refrigerate quite well – you can gently reheat them in the microwave.

 

 

 

 

Published by

A Hint Of Spice

Hi. I am Padma and I am passionate about delicious food. Food is amazing in that it can take you to another place and time in your life just by the taste, smell and touch. Even a photograph evokes memories that lie dormant within us. I still remember a coconut candy that I used to eat as a child. Even though it’s not available now, I clearly remember the taste. It takes me back to my childhood pleasures as nothing else can. Being Indian, my palate is so used to spices. I started experimenting by mixing spices with European and other Western cuisines. The result is truly delicious. I love trying out different spices with different recipes. Sometimes I use the powder and sometimes I grind the spices with other herbs, onions, etc in the blender. The result is quite spectacular – a lovely fusion of the East and West. I hope you like my recipes and are inspired enough to try out a few of them. I would love to hear back from you. You can contact me at pvardaraj@gmail.com.

5 thoughts on “Brioche buns with Sweet Corn, cheddar and cilantro

  1. Padma! Oh my goodness! These look absolutely amazing. My mouth was watering just listening to your description! YUM! The texture and flavors of the bun mixed with the corn must be a delicious combination. I don’t think I’ve ever had kernels of corn in bread before. The hints of sweetness (and health benefits of corn) add the perfect touch.

    We will be trying this in the very near future, perhaps for a family get together. Thank you for sharing this, my friend. I’ll be sharing it too! Praying you are well. You are loved. 🤗

    1. Hi Holly. How are you? Thank you so much for your lovely comments.

      These brioche buns are truly delicious. They just melt in your mouth. I hope you do try it. The aroma of the bread is amazing.

      I love hearing from you as always, my sweet friend. God bless.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s