How do the buns get their shape?

Each bun gets a hollow in the middle and a small bun is set into it.

Brioches

Name: Brioches
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 0.75 kg plain flour; 0.5 tsp salt; 0.5 tsp cardamom; 50 g sugar; 60 g yeast; 3 pc eggs (plus egg for glazing); 175 g butter; 2.5 dl milk; rum or lemon icing (optional)

Brioches: egg-rich yeast dough with butter folded in, shaped into round buns with a small bun set in a hollow, proved, glazed and baked in a hot oven. From Erken's Big Cookbook (1949), p. 632.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 632 (falt i det fri)

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About the dish

A French-inspired bake in a Norwegian cookbook. The book serves it with coffee and tea and suggests an icing of rum or lemon.

How to make it

1
Make the dough
Sift the flour and add salt, cardamom, sugar and the milk with the yeast. Work in the eggs one at a time, working the dough for 5 minutes between each egg. Leave to rise for 1/2 hour.
2
Fold in butter
Roll the dough out 1½ cm thick. Dot with the butter in small pieces and fold the dough in three, then double. Work the butter in well with the rolling pin and leave to rise for 20 minutes.
3
Shape the buns
Shape the dough into round buns. Make a hollow right to the bottom in the middle of each and set a fairly small bun in it.
4
Prove and bake
Leave the buns to rise for 10 minutes, brush with egg and bake in a hot oven. Ice with rum or lemon icing if you like.
5
Serve
Serve with coffee and tea.

Changes from the original

Measures are converted (del. to dl, ¾ kg kept). No oven temperature or baking time is given and none was added.

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Frequently asked questions

How do the buns get their shape?: Each bun gets a hollow in the middle and a small bun is set into it.
What are they served with?: Coffee and tea.

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