Sourdough Brioche Buns with Einkorn

Step 1

Warm milk and water in a small saucepan until lukewarm − no hotter than a baby’s bottle temperature (check with your finger). Whisk eggs in a medium-large bow, then whisk in warm water and milk mixture, active starter, coconut sugar, butter and olive oil until well combined. Add flour and salt to the wet mixture and combine well using a Danish whisk.

Step 2

Knead the dough in the bowl with your hadn’t until you have a shaggy, wet dough. Dough may feel sticky, don’t worry, just wash the dough off your hand and then let it rest for 15 minutes.

Step 3

Remove the dough from bowl using a dough scraper and knead for a few minutes on a clean surface until smoother.  The dough scraper is very helpful to help you with the sticky dough. If too sticky, add a few drops of olive oil and continue to knead and fold. This will prevent sticking. Place in bowl rest for another 15 minutes, then perform this action one more time.

Step 4

Cover bowl with compostable cling wrap and allow to ferment at room temperature for 8+ hours or overnight.

Step 5

When dough is fermented, risen, and has bubbles, remove from bowl using a dough scraper and place on a flour surface. Use this stainless steel bench cutter to cut the dough into 8 equal pieces. pull small pieces of each round to the center bottom until you have a round top, then lightly massage the top to create a uniform round and to build slight tension.

Step 6

Place each round on a lightly floured baking sheet, place a dishcloth over top, and allow to rise for about 2 hours at room temperature. When risen and puffy, bake in a preheated oven at 375℉ for approximately 14 minutes. Buns should be golden on top, but not brown.

Step 7

Remove from oven and allow to fully cool on a rack before slicing into.

Tip

Make these ahead of time and when you want fresh buns, cut in half, spread with butter on each half, and heat in a pan (cut side down) with the lid on until the top is soft to touch and the bottom is golden.