Brioche Buns Inspired by Pain de Vire (Wheat and Rye) with Hot Smoking

For an even more authentic Pain de Vire-inspired version, while still retaining the brioche-like texture of the buns, this recipe incorporates rye flour for a touch of authenticity, while using hot smoking to add a unique depth of flavor.

Ingredients:

For the buns:

• 250g wheat flour (T65 or T80)
• 150g rye flour
• 120 ml warm milk
• 150 ml warm water
• 10g salt
• 10g fresh baker's yeast (or 5g dry yeast)
• 50g sugar
• 1 egg (for the dough)
• 100g butter (softened)
• 2 tablespoons sourdough starter (if available, otherwise replace with an additional 5g of yeast)
• 1 extra egg (for glazing)

Preparation:

1. Activate the yeast and sourdough starter:

   • If using yeast, dissolve it in warm water with the sugar. Let it rest for about 10 minutes until the mixture becomes frothy.
   • If using a sourdough starter, you can incorporate it directly into the warm water with the milk in the next step.

2. Mix the dry ingredients:

   • In a large bowl, combine the wheat and rye flours with the salt and sugar. Mix well to evenly distribute the dry ingredients.

3. Incorporate the liquids:

   • Add the yeast-water mixture (or sourdough starter) to the dry ingredients, then add the warm milk. Mix until a smooth dough forms.

4. Add the egg and butter:

   • Incorporate the egg and softened butter into the dough. Mix thoroughly until the butter is fully integrated and the dough becomes smooth. The dough should be slightly sticky but soft and elastic.

5. Knead the dough:

   • Knead the dough on a lightly floured surface for 10 to 12 minutes, until it becomes smooth, elastic, and no longer sticky. You can use a stand mixer with a dough hook for this step.

6. First rise:

   • Shape the dough into a ball, place it in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm place (20-25°C) for 1 to 1.5 hours, or until it has doubled in size.

7. Shape the buns:

   • Once the dough has risen, gently punch it down and divide it into 8 to 10 equal portions. Shape each portion into a smooth ball by rolling the dough between your hands.

8. Second rise:

   • Place the dough balls on a baking sheet lined with parchment paper. Leave enough space between each bun so that they can expand during baking. Cover them with a clean cloth and let them rise for 30 to 45 minutes.

9. Preheat the oven:

   • Preheat your oven to 180°C (350°F) (thermostat 6).

10. Glaze the buns:

• Beat the remaining egg and gently brush the buns with it using a pastry brush to give them a beautiful golden color.

Baking the Buns with Hot Smoking:

1. Prepare the smoking setup:

   • If you're using wood chips for smoking, soak them in water for about 30 minutes before using them.
   • Prepare a baking setup by placing a baking rack in the center of the oven and a baking sheet at the bottom. Place the soaked wood chips on the lower tray, or wrap them in aluminum foil or use a small heatproof container.

2. Bake the buns:

   • Place the buns in the preheated oven and bake for 15 to 20 minutes or until they are golden and fully cooked. Check the doneness by tapping the bottom of the buns: they should sound hollow. The smoking will add a subtle woody, smoky flavor to the crust.

3. Cooling:

   • Remove the buns from the oven and let them cool slightly on a rack before serving.

Additional Tips:

• Sourdough Starter: If using sourdough, it will add a slight tanginess to the dough, more reminiscent of traditional Pain de Vire. Replace the yeast with 2 to 3 tablespoons of active sourdough starter and adjust the dough hydration based on the consistency of the starter.
• Texture: The addition of rye flour will make the crumb of the buns denser and slightly tangy, while still keeping the lightness and tenderness typical of a brioche bun.
• Customization: You can add seeds (flax, sunflower, sesame) or herbs to customize the flavor of your buns.

These Brioche Buns inspired by Pain de Vire, with a light hot smoking touch, will offer a soft but slightly dense and tangy texture, perfect for your burgers or sandwiches. The golden, slightly smoky crust will complete the experience for a unique and memorable flavor.

Enjoy your meal!