Bake at 350 degrees F for 20 to 25 minutes or until the crust is golden brown. Immediately after removing from the oven, apply an egg wash for a shiny crust. To do this, crack an egg into a small bowl and mix together. Using a pastry brush, apply a thin layer of this egg wash to the surface of the brioche rolls.
Bake for 20-25 minutes, at 180 Celsius/356 Fahrenheit, or until the homemade brioche is done (check and poke into the bread with a skewer, if it comes out clean, it's ready). Keep the freshly homemade baked brioche bread to cool on a cooling rack. Enjoy within 1-2 days.
Open the lid and take the bread and kneadning blade out of the bread pan. Grease the breadpan with butter and replace the bread into the pan. Close the lid and press start.
The machine is essentially a sandwich press with a shallow concave dome on top. You slice your brioche bun in half, fill it with ice cream, and press the lid down for a just a few seconds. In that time the brioche's crust toasts and the edges seal closed, forming a solid ring of toasted bread to protect your gelato payload.
How To Make Cinnamon Sugar Brioche Buns. Let dough rest for approx. 1 hour or until doubled in size. Punch dough down and release all the air. On a lightly floured work surface roll dough out into a rectangle approx. 12 x 16 inches. Spread butter over the entire surface and cover in the cinnamon sugar mixture.
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brioche bun recipe bread machine
