Brioche Buns ~ No special pan needed

Brioche (pronounced: [bʁi.ɔʃ]) is a highly enriched French pastry, whose high egg and butter content give it a rich and tender crumb. It is "light and slightly puffy, more or less fine, according to the proportion of butter and eggs"[1] It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.  [Source: Wikipedia]

This is the first time I've made Brioche using our own hen's eggs and I was rather astonished at how golden they turned out.  

Buttery, Eggy, slightly sweet ~ more cake-like than bread, the dough is often baked in traditional French (small or large Brioche) pans:

Actually you can use any baking pan, a round cake pan, or loaf pans work well.

Brioche was the very first bread I posted about on my blog in August, 2008 ~ back then it didn't occur to me that Brioche could be made any other way except in baking pans.  Live and learn.

Without a pan, the texture of the bread is a little different; not quite as light and airy, a little firmer, but still full of that buttery, eggy delicious flavor.

And they make the cutest buns.

Really good with just butter, or take them over the top with a drizzle of honey or a spoonful of jam.

BUT . . .

 I had something else in mind for these ~ a special sandwich, which I'll share with you next time. I think you'll really like it!

A printable copy of the recipe is on Once Upon a Plate the Recipes ~

Click here.

Hope you're having a wonderful day, friends! ~m.

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Details on the side bar and HERE.