The Pain d'Avignon Baking Book by Uliks Fehmiu & Kathleen Hackett

Author:Uliks Fehmiu & Kathleen Hackett [Fehmiu, Uliks & Hackett, Kathleen]
Language: eng
Format: epub
Publisher: Penguin Publishing Group
Published: 2022-10-04T00:00:00+00:00

SLIDER BUNS

MAKES ABOUT TWENTY-FOUR 2½-INCH BUNS

If you have three rimmed baking sheets and a roomy oven, you can bake these all at once. If not, place the last batch of 10 in the refrigerator to prevent them from over-proofing while the others bake.

Basic Brioche Dough

2 large eggs, for egg wash

1. MIX AND BULK FERMENT the brioche dough as directed.

2. DIVIDE AND SHAPE: Line two or three baking sheets with parchment paper. With a dough scraper, divide the dough into twenty-four 34-gram pieces.

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