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Recipe
Brioche Morning Bun
Prep Time
5 hours 15 minutes
Cook Time
35 minutes
Yields
8-10 servings
Ingredients
Brioche Dough
- Whole Milk ¼ cup
- Instant Yeast2 ¼ tsp
- Honey3 tbsp
- Large Eggs2
- Large Egg Yolks2
- Almond Extract1 tsp
- Kosher Salt1 tsp
- All Purpose Flour, Divided2 ½ cups
- Unsalted Butter11 tbsp
Marzipan Filling & Assembly
- Marzipan7 ounces
- Unsalted Butter4 tbsp
- Large Egg1
- Water1 tbsp
- Powdered Sugar & Jam For serving
Directions
Step 1
In a small bowl or glass measuring cup, warm the milk to 115° Fahrenheit by microwaving it for 20-30 seconds. Add the honey and yeast, then stir to combine. Let rest for 5 minutes, or until the yeast is frothy.
Step 2
In the bowl of a stand mixer fitted with a bread hook, add the yeast mixture, eggs, egg yolks, almond extract, salt, and 2 cups (240 grams) of flour. Mix on medium speed for 3-4 minutes until combined, then scrape the bowl and mix again for another 5 minutes. At this stage, the dough will be wet and tacky.
Step 3
Cut the butter into ½-inch pieces. Turn the mixer on medium speed and add 2-3 pieces of butter at a time while the mixer is running. Beat until completely incorporated before adding more butter, about 60 seconds. Once all the butter is nearly combined, add the remaining ½ cup (60 grams) of flour. Increase the mixer speed to high and beat for an additional 10 minutes, or until the dough fully pulls away from the sides of the bowl. The dough should be smooth and barely tacky to the touch.
Step 4
Transfer the dough to a large bowl lightly greased with butter. Use your hands to lift the dough above the bowl, allowing gravity to slowly pull it back into the bowl. Rotate the bowl 180-degrees and repeat this process again. Tuck the dough into a smooth ball and allow it to rise in a warm place until doubled—about 2 hours.
Step 5
Meanwhile, make the marzipan filling. Fit the stand mixer with a paddle attachment and add the marzipan, butter, and a pinch of salt to the bowl of a stand mixer. Beat on medium-high speed until smooth, airy, and spreadable—about 5 minutes. Cover and set aside at room temperature until ready to use and grease a 10-inch cast iron skillet with butter. Set aside.
Step 6
Transfer the risen dough onto a lightly floured work surface. Use a rolling pin to gently deflate the dough, then roll into a rectangle measuring approximately 12x18 inches. Using an offset spatula, spread the whipped marzipan from edge to edge. Starting at the long edge, roll the dough into a pinwheel, much like you would a cinnamon roll. Pinch the dough together at the seam and on both ends, then lay the roll seam-side down on the work surface. Use a very sharp knife to slice the entire roll in half lengthwise. Starting at one end, begin braiding the two ropes of dough, keeping the exposed marzipan filling layers facing upward. Once braided, coax the dough into a spiral shape and transfer to the prepared cast iron skillet. Cover and allow to rise for 2 ½ hours, or until doubled in size.
Step 7
About 30 minutes before the bun is ready to bake, preheat the oven to 375° Fahrenheit. Whisk the egg with the water and brush over the top of the brioche bun. Bake uncovered for 15 minutes until the top of the bun is deeply browned. Then, cover with tinfoil and bake for an additional 18-20 minutes until the internal temperature of the bread reaches 190° Fahrenheit or sounds hollow when tapped.
Step 8
Let cool, then dust with powdered sugar. Cut into slices and serve with a spoonful of jam or marmalade and enjoy.
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