Colored Brioche Buns

Ingredients

• 250 ml Cold whole milk (whole milk, preferably unpasteurized)
• 250 ml Cold water (tap water)
• 30 ml Extra‑virgin olive oil (2 tablespoons)
• 7 g Dry baker's yeast (1 packet of 7 g)
• 15 ml Honey (1 tablespoon)
• 500 g Type 45 wheat flour (all‑purpose flour, sifted)
• 100 g Unsalted butter, very cold (cut into small cubes)
• few drops Gel food coloring (violet, green, fuchsia pink, blue, orange)
• 1 Egg yolk (for egg wash)
• 15 ml Milk (for egg wash) (1 tablespoon)
• 1 tbsp Sesame seeds
• 1 tbsp Pumpkin seeds
• 1 tbsp Oat flakes
• 1 tsp Dried parsley
• 1 tsp Dried chives
• 300 g Ground beef (15 % fat)
• 100 g Sliced cheese (cheddar or emmental)
• 50 g Gherkins (sliced)
• 4 Lettuce leaves (romaine lettuce)
• 30 ml Algerian sauce (ready‑to‑use)
• 150 g Peeled shrimp (cooked)
• 50 g Corn kernels (canned, drained)
• 50 g Red bell pepper (diced)
• 100 g Mexican salsa (ready‑to‑use)
• 100 g Crab sticks
• 30 g Pitted black olives
• 100 g Smoked salmon
• 100 g Garlic Boursin
• 30 g Arugula
• 2 pcs White fish steaks (150 g each)
• 30 ml Mayonnaise
• 2 slices Sliced cheese (for fish)
• 2 pcs Breaded chicken cutlet (150 g each)
• 30 g Chicken croquettes

Instructions

1. Mixing the liquids

   In the bowl, pour the cold milk, cold water, olive oil, dry yeast and honey. Whisk until the honey dissolves and the yeast is well incorporated.

   Time: PT5M

2. First flour incorporation and first rise

   Add about half of the flour (250 g) to the liquid mixture, mix until a homogeneous dough forms. Cover the bowl with plastic wrap then a clean kitchen towel and let rest at room temperature for 1 hour.

   Time: PT1H5M

3. Adding the remaining flour and kneading

   After 1 hour, incorporate the remaining flour gradually while kneading by hand or with a spatula until a smooth, slightly sticky dough forms.

   Time: PT10M

4. Incorporating the cold butter

   Grate the very cold butter directly onto the dough, break it into small pieces and work quickly for 2‑3 minutes until fully incorporated without the dough heating up.

   Time: PT5M

5. First rise

   Transfer the dough back to the bowl, cover again with plastic wrap and a clean kitchen towel. Let rise for 2 hours at room temperature until it doubles in volume.

   Time: PT2H

6. Dividing, coloring and shaping the dough

   Degas the dough on a lightly floured work surface. Divide the dough into 5‑6 equal portions. In each portion, add a few drops of gel coloring (violet, green, fuchsia pink, blue, orange) and knead until a uniform color is achieved. Shape into balls, bagels, mini‑baguettes or hamburger shapes according to the desired color.

   Time: PT30M

7. Final shaping and short rest

   Place the buns on a baking sheet lined with parchment paper. Let rest for 15 minutes to relax slightly before egg wash.

   Time: PT15M

8. Egg wash and adding seeds

   Mix the egg yolk with 1 tbsp of milk. Brush each bun with this mixture. Sprinkle with sesame seeds, pumpkin seeds, oat flakes, parsley or chives according to the color and type of bun.

   Time: PT10M

9. Baking

   Preheat the oven to 190°C. Bake the buns for 15 minutes until they are nicely golden and cooked through.

   Time: PT15M

   Temperature: 190°C

10. Preparing fillings and assembling

    While the buns cool, cook the proteins: form patties with the ground beef and sear 5 minutes each side in a drizzle of olive oil; sauté the shrimp 3‑4 minutes; cook the fish steaks 4‑5 minutes; reheat the breaded chicken. Assemble each bun split in half with the corresponding filling (hamburger, spicy shrimp, salmon‑Boursin, fish‑mayonnaise, chicken‑arugula).

    Time: PT20M

Nutrition Facts

Calories

260

Protein

6 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g