Pearl Sugar Brioche Buns Recipes
BRIOCHE-PEAR STUFFING WITH ITALIAN SAUSAGE AND ALMONDS
Provided by Food Network Kitchen
Time 1h25m
Number Of Ingredients 13
Steps:
- Chop the brioche bread into 1/2-inch cubes to make 16 cups. Stale bread works best for stuffing-if yours is fresh, spread out the cubes on baking sheet and dry in a 300 degrees F oven, 15 to 20 minutes.
- Heat 1 stick butter in a large skillet over medium heat. Add the onions, celery, sage, thyme, and salt and pepper to taste. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth; bring to a simmer and remove from the heat.
- Beat the eggs and parsley in a large bowl; stir in the bread cubes, the vegetable-broth mixture, the prepared pears, sausage and almonds.
- Transfer the mixture to a buttered 3-to-4-quart baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake at 375 degrees F, 30 minutes. Uncover and bake until golden, about 20 more minutes.
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- Start off by making the yeast mixture. You’ll want to add 3/4 cup of warm milk (about 105 degrees Fahrenheit) to a large measuring cup along with 1 1/2 teaspoons of yeast and 1 tablespoon of granulated sugar.
- Now place the hook attachment onto a stand mixer and add 4 cups of all-purpose flour (spooned and leveled off with a knife), 1/4 cup granulated sugar, 1 teaspoon of salt, 3 large eggs, and the frothy yeast mixture. 
- Now place the formed dough into a lightly greased bowl (I use olive oil). Cover the dough with a kitchen towel or plastic wrap and let it rise for about 1 hour or until it doubles in size. To speed this up, place in the oven on the “proof” setting.
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- Place the lukewarm water in a measuring cup, sprinkle with the yeast, and set aside for 5-10 minutes. In a small bowl, combine the butter and sugar, beating until smooth and pale yellow. Set aside. In a large mixing bowl, add flour and salt. With the mixer running add, milk mixture, yeast and eggs. Mix until dough comes together. Add butter/sugar mixture 2 tablespoons at a time. Mixing well after each addition. Continue to mix for 3-5 minutes or until the dough is smooth and elastic. form the dough into a ball and place in a buttered bowl. cover and allow to rise for 1 3/4 hours. Punch the dough down and reshape into a smooth ball. Return to bowl and cover with plastic wrap and refrigerate overnight.
- The next day, remove the dough from the refrigerator and let stand in the bowl at room temperature for 1 hour. Then divide the dough into 12 4-ounce (113 g) portions. Shape into round balls. And place in buttered brioche tins or flattened muffin paper liners. Cover with a cloth and allow to rise for 1 1/2 - 2 hours or until dough feels like a marshmallow when gently pressed.
- After dough has risen, mix egg yolk and milk together. Gently brush the tops with egg wash and sprinkle generously with pear sugar. Place in a 350 degree F (176C) oven for 18-20 minutes or until deep golden brown. Remove from tins and place on a cooling rack.
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