Adapted from Joanne Chang’s Flour cookbook to be made in a food processor.
The fabulous Joanne Chang’s first word of warning on this recipe is not to halve it. The thought of having 20 brioche buns in the apartment, while tempting, was also daunting considering having never made them before, and having very little faith in them turning out the way they do at the bakery. Adapting it for the food processor ( a 9 cup Cuisinart vs a KitchenAid stand mixer), I figured I would be ok since her main concern is the batter not being enough to engage the dough hook. This is my half recipe that makes 10 buns.
157 g unbleached all purpose flour (1 1/8 cup)
170 g bread flour (1 1/8 cup)
1 1/2 tsp + a pinch active dry yeast
2 eggs and one egg white (room temperature)
41 g sugar (1/6 cup)
1 1/2 tsp kosher salt
60 grams cold water (1/4 cup)
155 grams unsalted butter at room temperature (1 stick + 3 tbsp) cut in to 12 pieces
sugar and cinnamon (cloves, nutmeg, any combination of spices you’d like)
After consulting my food processor manual, I decided that I would forgo the dough blade and use the metal blade of the processor which is supposed to be better for this volume of ingredients.
Add the flour, yeast, sugar, water, salt and eggs to the food processor and process until well combined (about 1 minute on). Scrape the sides of the bowl and pulse once or twice to make sure the ingredients are properly combined and process for about 30 more seconds to 1 minute. The dough looked a little dry here.
Using the feed tube, add the butter one piece at a time, pulsing until that piece is combined. After all of the butter has been added, process for 1 minute. Scrape the bowl and process for 1 more minute to make sure that all of the butter is incorporated. My dough was very shiny and smooth looking here after only this much processing. If it is not smooth and shiny, keep pulsing for 15 seconds at a time until it looks like this.
Process the dough for 1-2 more minutes or until it is stronger and harder to break when pulling. You can add flour and process if it’s too wet. Once you reach this point, transfer the dough to a large bowl and cover with plastic wrap. Make sure the plastic wrap is on the actual surface of the bread, not covering the bowl, and leave the dough for 6 hours or overnight.
When the dough is ready, roll it out unto a 10X 5 rectangle and line a standard muffin tin with muffin liners or butter and flour the cups. Cut the rectangle into 10, 1 inch wide strips and then cut each strip into 5, 1 inch wide squares. Basically you will have 50 little 1×1 inch squares of dough. This is where things get weird, just trust it’s going to work.
Put 5 squares in each of 10 muffin cups, cover with plastic wrap, and put the whole thing in the oven (with the oven off, just the pilot light is on to warm them) or in another safe, warm place.
After 90 minutes, remove the plastic wrap, preheat the oven to 350 degrees and bake until golden brown on the top. For mine, this was only 25 minutes though the recipe says 35-45.
While they’re baking, mix sugar and spices in whatever ratios you’d like and melt the butter. I only used about 1.5 tbsp for all 10 buns.
When the buns are finished, cool them in the pan on a cooling rack for 5 minutes, then remove them from the pan and take off the liners and continue cooling. When they are no longer hot, brush a little melted butter over the tops and gently dip them into whatever delicious mixture you’ve concocted.