These lovechildren of corn bread and brioche are honestly the easiest buns I've ever made and there's literally no flour to sweep off the floor afterwards. The corn milk gives it a light sweetness similar to cornbread (another of my favourite things) and a lovely buttery color. Tested and tried, love these little buns with pulled pork (I have a recipe of that too), fried chicken, and the scallion fried egg - the possibilities are seriously endless. —Coco et Cocoa
canned yellow corn, measured with brine
3 1/4 cups
all purpose flour
egg, plus one yolk for brushing
unsalted butter, softened
instant dry yeast
In This Recipe
To make the corn milk, place the corn and water in a blender and blend until completely smooth.
Put the flour in the bowl of a stand mixer and make a well in the center. Add the egg, butter, and honey into the center of the well then pour in the corn milk. Sprinkle over yeast and let the mixture stand for 5-10 minutes (depending on how warm the room is) until a foamy "skin" has formed at the top.
Add the salt and mix using the paddle attachment until incorporated. Switch to the dough hook and knead at low speed for 10~15 minutes. Add more flour, a tablespoon at a time just until the dough is able to clean the sides of the bowl. When finished, the dough should be extremely smooth and elastic. You should be able to stretch it 2 arms length without breaking.
Preheat the oven to 400 degrees F, with the rack placed in the center of the oven.
Divide the dough into 8-12 equally sized portions and fold each into a ball, and place them on a baking sheet, spaced 2 inches apart. You may want to cover the resting dough with a damp cloth so it doesn't lose moisture.
Let the formed dough rest for 15~20 minutes or until almost doubled in size. Mix together the yolk with 1 tbsp water and brush the tops of the dough balls with this mixture
Bake for 12 minutes. Then switch to broil to give them a dark amber finish.