At a bakery in Spain that specializes in mini canapes, I recently had a mini sandwich where the bread was shaped like a mini hot dog bun. However it was firmer. It tasted a bit like a brioche but not as sweet.I'm trying to recreate it. Does anybody have any suggestions?

By Chefspike (Chefspike) on Tuesday, October 01, 2002 - 04:01 pm: Edit

why don't you try punching down a brioche dough.
twice.
then let it rise a third time after you shape the little buggers.
lose most of the sugar.
try brushing it with butter and not egg, 3/4 of the way through the bake.
just a thought.

By Chefmanny (Chefmanny) on Tuesday, October 01, 2002 - 09:12 pm: Edit

You should of asked the baker in Spain!

By Rjo (Rjo) on Wednesday, October 02, 2002 - 05:52 am: Edit

Thank you for the suggestion Chefspike. I will try it out. And thank you as well Chefmanny for the very helpful thought.

By Chefspike (Chefspike) on Thursday, October 03, 2002 - 01:04 am: Edit

it was just a thought.
the punch downs should give it some strength.
the butter will help keep it from getting crumbly
on the top, and tighten the dough up during the bake.
you could also make the flour combo a little lighter, cut some pastry flour into the recipe,
less glutin.
good luck, please let us know how it turns out.
peace.