No-knead brioche buns

Ideal for Suhoor

Mix up these breakfast treats the night before, then all you have to do is bake and eat them warm from the oven

Makes 12

Preparation: 10 minutes

Cooking time: 20 minutes plus overnight proving

Ingredients:

200g butter, very soft

2 tablespoon caster sugar

3 eggs, plus 1 beaten for glazing the next day

500g strong white bread flour

½ teaspoon yeast

1 teaspoon salt

200ml whole milk

Method:

Mix the butter, sugar and eggs in a large bowl – they’ll look a mess rather than coming together nicely. Add the flour, yeast and salt and pour on the milk. Stir the mixture to make a sticky dough (use you hands if you prefer), cover the bowl and leave somewhere cool for the whole day or overnight.

Heat the oven to 190C. Butter a 12-hole muffin or bun tin. Pull off lumps of dough  (flour your hands if it’s sticky) and form into a ball. Drop into one of the holes and repeat. Brush the tops with egg and bake for 20 minutes, or until golden and cooked through.

Cook’s Tip

THREE THINGS TO ADD TO BRIOCHE DOUGH

1. Push a plain chocolate button into the centre of each roll and smooth the dough over before baking.
2. Leave out the sugar, add a pinch of paprika to the flour and sprinkle the tops with grated parmesan before baking.
3. Add grated lemon zest to the dough and don’t brush with egg. Instead, once cooked, brush the tops of the rolls with lemon juice mixed with golden caster sugar.