These Sticky Date Brioche Buns are based on the No Knead Brioche recipe we made way back a year or so ago. The buns are filled with dates and brown sugar that caramelises as it cooks and creates heavenly warm oozey buns. Imagine that for brunch or morning tea….
This is where no knead bread is such fun. This recipe for brioche is just like magic.
Brioche is a bread made with eggs and butter and is lightly sweet. It’s a bit of a luxury bread, and time consuming made the traditional way. This is only slightly inferior to a traditionally made loaf. It can be eaten as a savoury bread or as these Sticky Date Brioche Buns. Woohoo these are the best. Not only is this bread easy but the dough itself lasts about a week in the fridge unbaked. That means you can make it a couple at a times…
To help you along with this recipe I have included a short video of some of the process shots.
For a video on how to make the Brioche Dough LOOK HERE.
- 375 ml warm water (1½ cups)
- 15 gm dried yeast (1 tablespoon)
- 1½ teaspoons salt
- 8 large lightly beaten eggs
- 125 gm honey (1/2 cup) ( you can use a little less)
- 375 gm butter, melted (3 Sticks)
- 1 kg plain flour
- 500 gm flour extra
- 80 gm brown sugar
- 200 gm chopped dates (1 cup)
- 125 gm butter
- 50 gm walnuts (1/2 cup)
- 40 gm raw sugar for the top.
- Oven 190 C / 370 F
- Mix the yeast, salt, eggs, honey and butter together.
- Then in a very large bowl mix in the flour till smooth and incorporated
- Cover with a damp tea towel or loose plastic wrap at room temperature for around 2 hours. The dough should be well risen and doubled in size. ( You can also leave in the refrigerator overnight to prove. This is what I do.)
- If proving unrefrigerated then once doubled in size, chill in the fridge till cold or at least a bit firmer.This will make it easier to handle
- The dough will probably make enough for two loves or about 12 rolls. But we are going to make Date Sticky Buns.
- Mix the butter, sugar, nuts and finely chopped dates together. ( food processor will make this easy)
- Flour the bench and roll out a 500 gm (8oz) piece of the dough into a thin rectangle and spread with the date mix.
- Roll this into a big long sausage. It will be sticky and imperfect but it will work. I use a scrapper or flat knife to help roll it. Once rolled, cut the long sausage into sections and put into a fry pan or cake tin big enough to hold them. Make sure they are snug but not too squashy as they will puff up quite a bit when they prove. (you could make two lots).
- Leave to come to room temperature and almost double in size ( approximately an hour)
- Sprinkle with sugar before baking at 190C for around 30-40 minutes
- Let the buns cool and then try to resist them.