Bongo Brioche Loaf & Slider Buns

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Prep Time	Cook Time	Serves	Level
45 minutes	35 minutes	8-10	Intermediate

Bake the magic: Brioche slider buns and a brioche loaf with a twist—silky, buttery, and crowned with your choice of sesame, cheese, or herbs.

Bongo Brioche Loaf w/ Sesame, Herbs & Cheese

"Possibly the best slider bun for a protein I've ever had." - said everyone

Opening Anecdote:

In the art of Bongo bread making, we use specific terms to describe the various stages of preparation. The journey begins with the Sponge, a mixture of flour, sugar, and yeast that's allowed to rest and activate the yeast. The sponge is then transformed into the Dough, a more robust mixture of ingredients that's kneaded and allowed to rise. Finally, the dough is shaped and becomes the Bread we know and love. Understanding these stages is key to mastering the Bongo bread-making process.

Now Let's Go to the Recipe by

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Bongo Brioche Loaf & Slider Buns Recipe

INGREDIENTS

FOR THE SPONGE	FOR THE DOUGH
180 ml warm milk	6 whole eggs, room temperature
1 cup flour	5 cups flour
1 tablespoon white sugar	5 tablespoons white sugar
2-1/2 teaspoons dry yeast	2-1/2 teaspoons salt
	1-1/4 cups unsalted butter, room temperature

DIRECTIONS

Starting with the Sponge:

In a bowl, combine:

i. 1 cup flour

ii. 1 tablespoon sugar

iii. 2-1/2 teaspoons of yeast

Then gradually pour in 180ml warm milk, whisking until smooth.

Finally, cover with plastic wrap and let rest in a warm place for 30 minutes.

After 30 minutes-ish, it's time to make the Dough:

First, to the Sponge, add:

i. 6 eggs

ii. 5 cups flour

iii. 5 tablespoons sugar

iv. 2-1/2 teaspoons salt

Then, using a mixer with a dough hook:

i. Mix on low for 2 minutes to combine

ii. Increase speed (medium) and mix for 10 minutes

iii. Gradually add room temperature butter

iv. Mix on high for 8 minutes until the dough is silky

After mixing time is finished, cover the dough and let it rise in a warm place:

i. For 1 hour, or until double in size.

Final Steps with your freshly made Dough:

Prepare you loaf pans by buttering and lightly flouring the loaf pans.

i. Chef Bongo pro tip for flouring the pan: Once you butter the pan, sprinkle a few teaspoons of flour around it. Tap out the excess.

ii. Now sprinkle some flour on your work surface.

Now we start shaping the Dough:

i. Divide the risen dough in half, setting aside one half, while using the other for the loaf.

ii. Divide the other half into 3 pieces, roll each piece and braid them together.

Once braided, your dough is ready to be placed in the prepared loaf pan. Let rise for another hour or until size has doubled.

Now we bake the shaped and risen Dough:

i. Preheat the oven to 375°F (190°C)

ii. Brush the loaf with egg wash for a golden color.

iii. Sprinkle with sesame seeds, cheese, or mixed herbs, or whatever combination of those 3 feels right to you. This is about fine tuning the last step to your liking, just don't put too much cheese or your bread won't rise properly.

iv. Bake for 35 minutes until golden brown.

Once baked, Cool and Store:

i. Allow the bread to rest in the pan for 5 minutes.

ii. Remove loaf from pan and transfer to a cooling rack.

iii. Once cooled, the bread can be frozen for later use. Otherwise, your bread is ready for consumption!

Enjoy your homemade Bongo brioche, perfect for a luxurious breakfast or delightful afternoon sliders.