CHEESY BLACK GARLIC BRIOCHE BUNS WITH PUMPKIN & SAGE

MAKES: 8 - 10 buns

PREP TIME: 35 minutes | PROVING TIME: 2–3 hours | COOK TIME: 15 minutes

INGREDIENTS

For the brioche dough:

●     500g strong white bread flour

●     50g caster sugar

●     10g salt

●     10g The Original Black Garlic Powder

●     3-4 The Original Black Garlic Cloves, mashed to a smooth paste

●     10g instant yeast

●     150ml warm milk

●     3 large eggs (room temperature)

●     120g very soft, unsalted butter

●     1 egg (for egg wash)

For the topping:

●     150g roasted pumpkin or squash, cubed

●     100g cream cheese

●     150g gooey cheese (Gruyère, Taleggio, or mozzarella)

●     5-6 sage leaves, pan fried and finely chopped

●     Parmesan

●     The Original Black Garlic Pickle or The Original Black Garlic Ketchup to drizzle on top

METHOD

Start by making the dough: In a stand mixer bowl, add flour, sugar, salt, black garlic powder, and yeast. Add the warm milk, eggs, and mashed black garlic cloves and mix on a low speed until a shaggy dough forms.

Turn the speed up slightly and start adding the butter, one tbsp at a time. The dough will turn a little brown - don’t worry, this is the black garlic working it’s umami magic!

Continue kneading for 10-12 minutes until the dough is glossy, stretchy, and pulls away from the bowl. Once it’s looking soft and slightly sticky - it’s mixed perfectly.

Cover the bowl and allow to rise for 1-2 hours until nicely risen and doubled in size. (You can also chill the dough overnight which will deepen the flavour).

Make the filling: Mix together both cheeses with most of the chopped sage, and season lightly with salt and pepper. 

Turn the dough out onto a lightly floured surface and divide into 8–10 equal pieces. Roll each piece into a tight ball by cupping your hand and circling it on the counter.

Place buns on a lined baking tray, spaced apart. Cover and rise for around 1 hour until proudly puffed up!

Preheat oven to 180°C (fan).

Press a well into the middle of each bun and brush with egg wash.

Fill with the cheesy mixture, then top each bun with the roasted pumpkin, grated parmesan cheese and a little sage.

Bake the buns for 15-18 minutes until golden and shiny.

Optional tip: dust lightly with black garlic powder while warm for a dramatic, aromatic finish.

Recipe by Lara Green @_fromthegreenkitchen

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