Contributed by: CEO Eric R. Gustafson
Lard Brioche Buns
A flavorful bun that goes perfect with the Southern California-inspired Pulled Pork Sandwiches
- 2½ tsp Yeast, dry, active
- ⅓ Cup Milk, whole, room temperature
- 2 Tbsp Sugar, granulated
- 3 ea Eggs, large, room temperature
- ½ Cup VIVA lard, room temperature (plus additional lard for greasing)
- 10½ oz Flour, all purpose
- 1¼ tsp Salt, kosher
- In the mixing bowl of a stand mixer, use the whisk attachment to combine yeast, sugar, and milk. Proof yeast by letting mixture stand until foamy, about 5 minutes.
- In a small mixing bowl, lightly beat two eggs. Reserve third egg for egg wash.
- Remove whisk attachment of stand mixer and replace with dough hook.
- Add beaten eggs and VIVA lard and mix well with the dough hook.
- Add flour and salt, mixing and kneading at medium speed until dough pulls away from the sides of the bowl.
- Continue to knead for 20 minutes until the dough is smooth and tacky, but not too sticky.
- Grease a clean mixing bowl with lard. Remove dough from mixer and shape loosely into a ball. Place in the bowl and turn once to coat with lard on all sides.
- Top loosely with plastic wrap or a damp tea towel and leave in a warm spot to rise for 90 minutes or until doubled in volume.
- Once it has risen, refrigerate the dough for at least two hours so it will be easier to work with.
- Once the dough is chilled, working quickly, punch it down and turn over onto a floured surface. Knead gently by hand for 2 minutes, form into a ball and cut the ball into 8 portions.
- Roll and form each portion into a ball. Brioche has a tendency to spread (or slack), so you will need to use bun molds or something similar (plans for making bun molds from foil are available on the internet).
- Grease a baking sheet with lard (or use a non-stick lining) and place buns in molds.
- Cover loosely with greased plastic wrap and allow to rise a second time in a warm spot for 30-60 minutes or until doubled in volume.
- Meanwhile, preheat oven to 375℉.
- In a small mixing bowl, whisk remaining egg with one tablespoon of water and use a pastry brush to gently cover the top of each bun with egg wash.
- Turn oven to 400℉ and bake buns for 10 minutes.
- Reduce heat to 350℉ and bake for an additional 15 minutes or until buns are golden brown. Remove from oven and let cool for 5 minutes before transferring to a rack to cool to room temperature.