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Author Topic: Brioche Buns on the Bubba Keg  (Read 146 times)
lunchman
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« on: September 21, 2018, 03:06:57 PM »

Tomorrow is Smashburgers Part 2 on the Goldens' for lunch with the family. Rather than going to the market and purchasing another bag of Brioche buns I decided to try my hand at making them.

I used a recipe from TheSpuceEats.com. I've never used this recipe and have never made Brioche buns before, so this is a first.
 
Starting off with the dough, rising and ready to be cut into 3 oz. dough balls -





Formed into disks for the Smashburger buns -



After another rise, half are going out onto the Bubba Keg, the other half dozen are being baked in the oven. Sort of a "just in case", but more along the lines of a comparison. I'm pretty confident in my abilities. :grin:  -



The buns baked inside -





The ones on the Keg are still baking away -



And are done -







Comparison shot, Keg buns are on the right -



One of these will wind up as the throwdown entry in a bbq brethren baking throwdown  -









It was fun baking in the oven and out on the Keg simultaneously. I really didn't have room for a dozen rolls out on the Keg at once anyway. The Keg rolls took about 10 minutes longer. The recipe calls for 7 minutes at 400, then another 10-12 at 350. Easy in the oven, 17 minutes total.

Lowering temps on the Keg isn't as easy as turning a knob.

Final result: I think these are gonna be good! I'll find out tomorrow when lunch is served.

Oh yeah, it smells REALLY good both in the house and outside.

Thanks for following along on this baking experience!

Regards,
-Dom
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Bubba Keg, Goldens' Cast Iron Cooker, Weber 18" Kettle
thedietz
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« Reply #1 on: September 22, 2018, 03:21:01 AM »

those buns look great.  care to share your recipe?  i've been trying to learn more about making bread/buns lately.
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ModernMan
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« Reply #2 on: September 22, 2018, 03:59:50 AM »

Nice kegged brioche!
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lunchman
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« Reply #3 on: September 22, 2018, 06:27:39 AM »

those buns look great.  care to share your recipe?  i've been trying to learn more about making bread/buns lately.

I found a good number of recipes on the web,  the one I used from The Spruce Eats.com seemed to be one I could make fairly easily. I found others on the King Arthur site,  NYTimes and a few in baking cookbooks I own. This one had a reasonable amount of butter,  some were way over the top or too stingy with the amount.

We cut into one last night,  it was quite good.  Nice density,  excellent taste.

For other bread baking,  check out some of my older posts on baking artisan bread on the Keg in a Dutch oven.

-Dom
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Bubba Keg, Goldens' Cast Iron Cooker, Weber 18" Kettle
bel4_20
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« Reply #4 on: September 22, 2018, 09:38:24 AM »

Looking real good! They'd be so good stuffed with chocolate or vanilla ice cream! If you've never tried a brioche with ice cream you missing out! when i was in Sicily id have at least 2 a day!  Shocked 
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