Sweet Brandy Buns

Shortly after the last failed attempt , I found out what contributed to those heavy and dense from the author's forum:

"...The dough needs a lot of active yeast to lift all that butter, cream and alcohol and the brief rise given to a fatty ferment in THL (The Handmade Loaf) just isn't enough. So warm the milk, leave the cream out (and put it in with the dough ingredients), increase the yeast as it has a rich dough to fight through and reduce the sugar. ...he problem is that the yeast can't access the starch because of all the butter, and the whole mixture stops fermenting and feels dead. "

Apparently many bakers who had tried out ran into similar problem.

Below is the revised recipe which I have tested out and happy to report the results was a fluffier and softer bun. In fact it is very close to the rich Brioche bread! My only complaint is the bread ain't as sweet as I would like, and the brandy taste is just enough to titillate!

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Sweet Brandy Buns
by Dan Lepard

For the ferment:
200g warm milk at 30C
1 level tsp yeast
2 tbsp caster sugar (I used brown sugar... I ran out of caster sugar!)
150g strong white flour

Dissolve the yeast in the milk then add the sugar and flour. Leave in a warm place for 1 hour until doubled in height.

For the dough:
350g strong white flour
1 1/2 tsp fine sea salt
100g unsalted butter, softened
1 large (60g) egg
50g brandy (I use Cointreau)
50g double cream (I used President)

1. Measure the flour and salt into a bowl then rub the butter through it evenly. In a jug beat the egg, brandy and double cream together, then combine this with the ferment until smooth, then tip this in with the dry ingredients and mix to a soft and sticky dough. Leave for 20 minutes, then give 3 brief 10 second kneads at 10 minute intervals. Cover the dough and leave for 1 hour folding it once during that time.
   
2. Divide the dough into a dozen 80g pieces (I divided into 50-60g), and shape each into a smooth ball. Line a large baking sheet with non-stick paper and place the balls 3 x 4 on it, leaving space between for them to puff and bulge. Loosely cover the tray with a tea towel and leave for 1 1/2 hours till doubled in height.
   
3. Preheat the oven to 200C. Brush the surface of the buns with brandy and dredge heavily with caster sugar. Bake for 15 minutes then reduce the heat to 180C and bake for a further 10 - 15 minutes until golden brown. Leave to cool on a wire rack.

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To increase the liqueur taste and sweetness, I dipped the bun into the cointreau and sugar. Double dredging!

I know the thick sugar coating look somehow disgusting but this is the way I like mine!