450gflourmore or less depending on the stickiness of the dough
7gdry yeastthat's 1 pack
4tbspchia seedsblack and white, uncooked
First mix the honey and the instant yeast into the lukewarm water. Leave for about five minutes or until you can see foam and bubbles. That means the yeast is activated.Until the yeast is ready to use, cut the very cold butter with a pastry cutter into the flour, ground turmeric and salt. The butter should be completely incorporated into the flour.After the yeast is ready to use mix the egg into the brew. Add the yeast-egg mix to the flour and start kneading. I use my Kitchen Aid for that.Knead the dough until it loosens from the side of the bowl and isn't sticky to the surface any longer. If your dough is very sticky and looks more like a cake batter add some more flour but don't use to much. If your dough seems very dry add some teaspoons of water, one at the time.After the dough is ready put it into an oiled bowl, cover it with plastic wrap and let it rest somewhere dry and warm for about 1-2 hours. the dough is ready when it's doubled in size.After the dough has doubled in size put it onto a floured surface and form it into buns.Since I like mine to look all the same, I measure all my dough balls to the exact same weight. My rule is: big buns 120g, medium buns 90g and small buns 45g.Form your dough pieces into even round buns and put them onto a baking pan prepared with a baking sheet.Cover them loosely with plastic wrap and let the m rise again for another 30-40 minutes.When the buns are ready and risen preheat the oven to 180C° or 350F°.Until the oven is ready brush the top and sites of your buns with egg wash and sprinkle with chia seed or your desired topping.Bake for 15-25 minutes depending on the size of your buns. The buns are ready when deep golden brown and the house smells of freshly baked bread. If you leave the turmeric out of the recipe the buns are ready when golden.Enjoy!
If you want to make normal brioche buns, no problem, just leave the turmeric out of the recipe. It's a very versatile recipe. You can make dinner rolls our a savoury brioche bread filled with pesto and italian prosciutto or make it sweet and fill it with cinnamon and sugar, the options are endless.