Nicola Lamb's olive oil brioche with brie
These glorious brioche buns have a savoury hit from melted brie, balanced with a sweet-sharpness from vinegar-roasted red grapes and honey.
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Cooking tools:
- Stand mixer
- Bench scraper
- Pastry brush
- Kitchen scale
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Tongs
Ingredients
- 50g free-range egg (about 1 medium)
- 110g whole milk
- 230g strong white bread flour
- 4g instant dried yeast
- 5g salt
- 20g unsalted butter, softened
- 50g olive oil
- 30g runny honey, plus extra to drizzle
- 150g seedless red grapes
- 1 tbsp olive oil
- ¼ tsp sea salt flakes
- 1 tsp balsamic, red wine or white wine vinegar
- 2-3 thyme sprigs
- 2 tsp fennel seeds (optional)
- 100g free-range egg (about 2 medium), beaten with a pinch of salt
- 150g brie, cut into 10 equal slices
- Extra-virgin olive oil to drizzle
- 5-10 thyme sprigs, leaves picked
- Runny honey to drizzle
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