If you're ever in the Ripponden area, be sure to check out our friends at Triangle Bakehouse.
The brilliant bakery/shop/café have been serving up Baron Bigod brie and Red Onion Marmalade sandwiches recently in freshly baked brioche buns.
They have kindly provided us with the recipe - including how to make homemade brioche buns - and we're delighted to share it with you.
If you'd like to shop with Triangle Bakehouse but West Yorkshire is a voyage too far, be sure to checkout their online shop, which sells everything from bread bags to breakfast in bed hampers.
Now we'll hand you over to Triangle Bakehouse.
Brie, Red Onion Marmalade & Rocket Brioche Bun Sandwiches
We love creating savoury items in our bakery, and recently we have been serving these delightful soft sandwiches. We have made them using our flavourful, enriched brioche buns (recipe below if you would like to make from scratch), or you might be able to source some from your local "real bread" bakery.
To make the sarnie:
- Spread a little butter on your brioche, we use raw cultured Bungay butter from Fen Farm Dairy.
- Add some organic rocket or any seasonal local salad greens.
- Lay down some slices of Baron Bigod brie.
- Top with a good dollop of Red Onion Marmalade.
Brioche Recipe (makes 6 buns)
- 363g stoneground high extraction flour
- 68g organic sugar
- 6g yeast
- 5g salt
- 38g organic eggs (just less than 1 egg; shake in a jar before weighing; remainder can be kept to use as egg wash later)
- 113g whole milk
- 57g cool water
- 50g butter
- 1 egg for egg wash (plus any remaining from earlier)
- The day before "bun day" weigh out the flour into a large mixing bowl with the sugar, yeast and salt. With your (clean!) hands, mix the ingredients together to evenly distribute.
- Add the milk, water and egg. Mix together into a messy dough, ensuring there are no dry bits of dough in the bowl.
- Turn your dough onto the bench and knead until strong and cohesive.
- When the dough is strong, start adding the butter in small bits and keep kneading.
- Continue until the butter is incorporated. You should have a smooth silky dough and your hands should smell nice!
- Place the dough into a lightly oiled container and press so it is even in the dough tub.
- Place in the refrigerator, preferably overnight for at leat 6 hours.
- The following day, take the dough out of the refrigerator. On a lightly floured surface, turn the dough out of its container.
- Divide the dough into 6 balls, approximately 110-115g each.
- Using the palm of your hand, press down on the dough of one ball and roll in a circle as it comes together. Create a cage with your fingers on the table and allow the bun to become a round sphere.
- Put the buns on a baking tray with a few centimetres between them.
- Prove the buns on a baking tray for approximately 1.5-2hrs. Leave them somewhere warm and lightly cover with a plastic sheet, occasionally checking them and misting them if necessary if they begin to form a skin.
- Once proved, egg wash the buns and sprinkle with sesame seeds on top, if you like.
- Bake for approximately 10 minutes at 220C.
- Allow to cool, cut in half, fill with Baron Bigod brie, Red Onion Marmalade & rocket and enjoy!
Enjoyed this recipe? Let us know.