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Laminated Brioche Pesto Buns with Lemon, Parmesan, and Walnut


Description

Laminated Brioche Pesto Buns with Lemon, Parmesan, and Walnut


Ingredients

Scale

Brioche Dough

  • 1 envelope (2 ¼ tsp) active dry yeast
  • 200g (¾ cup plus 1 Tbsp) whole milk, lukewarm
  • 2 Tbsp sugar
  • 565g (3 ¾ cups) all-purpose flour
  • 1 tsp salt
  • a few turns of black pepper
  • Zest of 1 lemon
  • 2 eggs, at room temperature
  • 115g (8 tbsp) unsalted butter, at room temperature

Filling

  • 1 x 190g jar of Filippo Berio Classic Pesto
  • 100g Parmesan Cheese, freshly grated (I used Parmigiano Reggiano)
  • Zest of 2 Lemons
  • A few turns of black pepper
  • 100g walnuts, medium chop

Egg wash

  • 1 Egg mixed with 1 Tbsp water (see notes)
  • Pretzel Salt to finish (Optional)

Instructions

BRIOCHE DOUGH

  1. In a small bowl, combine the yeast, milk, and the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
  2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, pepper, and lemon zest. Mix briefly to combine. Add the eggs and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth. 
  3. Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth. 
  4. Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 ½ hours, or in the fridge overnight (see notes)

ASSEMBLY

  1. In a small bowl, combine the freshly grated parmesan, lemon zest, and pepper. Turn the dough out onto a lightly floured surface, and roll into a 16”x26”(40cmx66cm). Spread half of the jar of Filippo Berio Classic Pesto over the surface of the dough, and sprinkle with half of the cheese mixture, pressing down lightly to adhere. Fold into thirds like a letter, then roll out again into a 13”x28” (33cmx72cm) rectangle (see notes). Spread with the remainder of the Filippo Berio Classic Pesto, sprinkle with the rest of the cheese mixture, then sprinkle evenly with the walnuts.
  2. Starting on the SHORT side, roll up into a log. Place the log onto a parchment lined baking sheet, lightly cover with plastic wrap, and transfer to the freezer for 20 minutes. Alternatively you can chill it in the fridge for about an hour. If your dough is still quite cold if you did an overnight rest in the fridge, you can skip this step if you like, but I find it helps a lot with keeping a nice tidy spiral.
  3. Line two baking sheet with parchment paper (see notes about putting these all together on one baking sheet). Trim the ends of the log of dough so that they are tidy. Using a very sharp knife, measure the log of dough, and cut into 10 even pieces. Arrange on the two baking sheets, leaving space between for spreading.
  4. Lightly cover the buns with plastic wrap, and place in a warm spot for 45 minutes to an hour, until they are puffy. While the buns are rising, preheat the oven to 350°f / 180°c.
  5. Egg wash the buns if you are egg washing them, sprinkle with pretzel salt, then bake for 30 to 35 minutes, until golden brown. Remove from the oven and allow to cool.
  6. Store leftovers in an airtight container. Reheat in the microwave briefly before eating.

Notes

Inspired by / folding method from Izy Hossack