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Water savoury panbrioche

Soft as a cloud and easy to bake, these little brioche buns are suitable for vegans and those with an allergy to eggs. The dough is enriched by adding oil, instead of butter, and warm water instead of eggs.

Water panbrioche

Be mindful of the temperature. If very cold, try to add more yeast, about a 1/4 of a spoon, or proof overnight in the fridge. Before shaping, bring the dough to room temperature.

Reducing the salt and adding 50 g of caster sugar, will give you a sweet version perfect for breakfast.

I have done the second proof in a muffin tin, however, these quantities are also suitable for a bread loaf tin.


Water Panbrioche


Ingredients for 12 small buns or one loaf tin:

  • 280 g 00 flour - or plain flour, or any weak flours

  • 125 ml warm water

  • 30 g vegetable oil

  • 4 g dry yeast

  • 5 g salt

Method:

  1. In a bowl place your dry ingredients and mix well. You can prepare this by hand or using a stand mixer.

  2. Create a well, and start pouring your wet ingredients.

  3. Combine well and let it rest for about 15 minutes. After this time, transfer to a surface and knead until the dough is smooth.

  4. Form in a ball and place back in the bowl lightly oiled, to rise. You can prepare this the night before and leave it in the fridge overnight, or let it rise at room temperature, until double in size.

  5. After the first proof, it's time to shape. The quantities will give you 12 doughballs of about 38/40 g each. Shape each making sure to twist the bottom, and place them in a muffin tin lightly oiled, for the second rise.

  6. After about 2 hours, wash the top with oil and sprinkle some sesame seeds as I did.

  7. Bake in a pre-heated oven at 190 C / Gas Mark 5 until dark golden on top and sound hollow if tapped at the bottom.



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