Beetroot Brioche Buns

This was a recipe we dreamed up one night on the way back from dropping some relatives back at the airport. We wanted to make a grilled Tandoori chicken burger and wondered what kind of exciting bun to hold it in. So we figured something red and hence we came up with a beetroot infused brioche bun. Since we were going with an indian theme we also opted for nigella seeds on top instead of the usual sesame seeds.

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Brioche buns are perfect for burgers. Buttery, soft bouncy and with a shiny golden top they finish off any sort of burger. We wanted it to be a dark red colour so we also added a little bit of extra red food colouring to emphasize the red colour.

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The end result was fantastic and worked really great with the burger. The visual appeal was just there! We also think these buns would be great for vegetarian burgers (think crispy greens with mushroom or aubergine burgers, feta cheese etc?)

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Beetroot Brioche Buns

 

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Prep time

3 hours

Cook time

25 mins

Total time

3 hours 25 mins

 

Delicious fluffy and visually appealing beetroot infused brioche buns recipe

Recipe type: Baking

Cuisine: Indian

Serves: 6 buns

Ingredients

• 3-4 Cups strong white bread flour
• ¾ cup warm water
• 2 tbsp honey
• 1.5 tsp salt
• 50g melted butter
• ¼ cup milk
• 1 beaten egg
• 1 tbsp olive oil
• 2 cooked beetroots
• ½ tsp red food colour
• nigella seeds to sprinkle

Instructions

1. in a measuring jug dissolve the honey in the warm water
2. Pour in your mixing bowl and add the yeast
3. Stir well and leave to rest for 5-10 minutes until the yeast froths up
4. In the meantime dice up the beetroot and puree with 1-2 tbsp olive oil until smooth
5. Pass through a sieve (should yield about 2tbsp)
6. Set aside a small amount of milk (1 tbsp) and the beaten egg to brush the outside of the brioche buns with later
7. Back to the mixing bowl. Add 2 cups of the strong white flour, 2 tsp of salt, butter, milk, beaten egg and olive oil
8. If using a stand mixer use a mixing paddle at first for 5 minutes to stir the mixture really well.
9. The dough will be runny still but will start to become elastic.
10. Mix the food colouring with the beetroot and add to the dough mixture
11. Remove the mixing paddle and add a dough hook. Add another 1 cup of flour and bring the mixture together.
12. Kneed for about 5 minutes adding more flour bit by bit until you have a dough ball consistency
13. Continue to kneed the mixture for another 5-10 minutes until you have a springy dough ball (it is ready when you push the dough down and it bounces back).
14. Place the red dough ball in an oiled glass bowl, cover with cling film and tea towels and leave to rise in a warm place (as we are in cold england, we leave it in front of the oven!).
15. Once the dough has doubled take out of the bowl and slice into equal balls.
16. Stick down some greaseproof baking paper with some oil to your baking tray. Shape the dough into balls of about 2.5 inches wide.
17. Place all the buns on the baking tray and cover with a clean tea towel.
18. Leave to proof for about 30 minutes. The brioche buns will almost double in size.
19. Pre-heat your oven to 180 degrees C.
20. When the brioche buns are ready to bake mix together a bit of milk and beaten egg.
21. Brush the outside of the buns with the milk/egg mixture then sprinkle with the nigella seeds.
22. In a small oven proof tray add some boiling water and place at the bottom of the oven (this creates steam for the buns).
23. Bake in the middle of the oven for 20-25 minutes.

3.2.2089

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