Charcoal Brioche Buns
- 200ml warm water
- 50ml warm milk
- 2tsp dried yeast
- 2tbsp caster sugar
- 75g unsalted butter
- 2 large eggs
- 475g plain flour
- 1/2tsp salt
- 50g activated charcoal powder
- 2tbsp nigella seeds
If you want to get a little bit funky with your burgers, why not serve them in these black brioche buns? Food grade charcoal powder is readily available from health food shops online – you will need an electric mixer for this recipe.
- Whisk the yeast, sugar, water and milk together in a bowl and allow to stand for 5 minutes.
- In the electric mixer using a dough hook, mix the flour, charcoal powder and butter until it resembles bread crumbs/crumble mix
- On a low speed, add the eggs and then slowly pour in the yeast mixture until combined.
- Bring up to a moderate speed and continue to mix for a further 8-10 minutes. You may need to stop the mixer occasionally and use a spatula to scrape the sticky dough from the sides of the bowl.
- Cover the bowl with clingfilm and leave at room temperature until doubled in size.
- Turn out the dough onto a floured surface and knock back forming into a length of dough, cut into 12 even pieces and roll into balls. Space these evenly on a baking tray (s) lined with baking paper, loosely cover with oiled clingfilm and leave for a second prove, about an hour or so, until doubled in size.
- Brush each bun with a little water and scatter with the nigella seeds before baking at 180C for 20-25 minutes. Allow to cool on a wire rack.