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

Ingredient Substitutions

• Instead of Cold whole milk: almond milk (lactose‑free version)
• Instead of Extra‑virgin olive oil: rapeseed oil
• Instead of Dry baker's yeast: fresh yeast (15 g)
• Instead of Honey: maple syrup
• Instead of Type 45 wheat flour: all‑purpose flour
• Instead of Unsalted butter, very cold: lactose‑free margarine
• Instead of Egg yolk: whole beaten egg
• Instead of Sesame seeds: poppy seeds
• Instead of Ground beef: ground turkey
• Instead of Sliced cheese: vegan cheese
• Instead of Algerian sauce: spicy mayonnaise
• Instead of Peeled shrimp: frozen shrimp
• Instead of Red bell pepper: yellow bell pepper
• Instead of Mexican salsa: homemade tomatoes, onion, chili
• Instead of Smoked salmon: smoked trout
• Instead of Garlic Boursin: garlic cream cheese
• Instead of White fish steaks: cod fillets
• Instead of Mayonnaise: plain yogurt
• Instead of Breaded chicken cutlet: grilled chicken

Equipment Needed

• Bowl (large)
• Whisk
• Kitchen scale
• Measuring spoons
• Plastic wrap
• Clean kitchen towel
• Lightly floured work surface
• Grater or butter cutter
• Wooden or silicone spatula
• Baking sheet
• Parchment paper
• Kitchen brush
• Oven
• Chef's knife
• Cutting board
• Small bowls for colorings (optional)

Critical Steps — Do Not Skip

• First rise of 2 hours
• Incorporating the cold butter without melting it
• Uniform coloring of the dough
• Baking without exceeding 15 minutes to avoid drying out

Chef Tips from the Video

• Grate the butter directly onto the dough for easier incorporation
• Use gel colorings for a brighter hue and less moisture
• Brush the buns just before baking for a shiny crust
• Sprinkle the seeds immediately after the wash so they adhere well

Troubleshooting

Storage

Refrigerator: Store the buns in an airtight container for up to 3 days.

Freezer: After cooling, wrap each bun in plastic wrap then place in a freezer bag. They will keep up to 2 months.

Room temperature: At room temperature, they stay soft for up to 1 day.

Make-Ahead Tips

• Prepare the dough the day before and let it rise in the refrigerator (8‑10 hours)
• Baked buns can be frozen and reheated in the oven 5 minutes before serving
• Fillings can be prepared ahead of time and stored separately in the fridge