Soft Brioche Poppy Seed Buns Directions:
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In a small bowl, mix almond milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
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In a large bowl, combine both flours and salt.
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Add the yeast mixture and eggs. Mix to form a dough.
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Gradually knead in the softened light butter until the dough is smooth and elastic (about 8–10 minutes).
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Mix in the poppy seeds evenly.
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Place the dough in a greased bowl, cover, and let rise in a warm place for 1–2 hours until doubled in size.
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Divide the dough into 12 equal portions and shape into balls.
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Place the dough balls into a greased muffin tin or ramekins. Cover and let rise for 30–45 minutes.
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Preheat oven to 375°F (190°C).
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Brush the tops with beaten egg white.
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Bake for 15–20 minutes until golden brown.
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Let cool on a wire rack before serving.
WW Points Calculation:
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White whole-wheat flour (2 cups): 22 points
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Bread flour (1 cup): 12 points
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Granulated sugar (2 tbsp): 3 points
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Unsweetened almond milk (½ cup): 0 points
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Light butter (¼ cup): 10 points
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Eggs (2 large): 0 points
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Egg white (for wash): 0 points
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Poppy seeds (1 tbsp): 1 point
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Salt, yeast: 0 points
Total Points: 48
Servings: 12
Per Serving: 4.00 points
Nutrition Information:
Calories: 140
Fat: 4g
Protein: 5g
Carbohydrates: 22g
Sugar: 2g
Sodium: 150mg
I'm waiting for your comments! Enjoy!
