The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Caramel brioche buns

What's not to love about buttery brioche with a centre of warm caramel? Although it's tempting to devour them straight out of the oven, the caramel will be hot so let them cool a little. A bowl of crème fraîche served alongside would be a delicious addition.

You'll need

500 gm (3⅓ cups) plain flour 50 gm caster sugar 5 gm (1¾ tsp) dried yeast 200 ml lukewarm milk 2 eggs, at room temperature 100 gm softened butter, coarsely chopped 1 egg yolk, lightly beaten with 1 tbsp milk Slivered almonds, for scattering, and icing sugar, for dusting   Salted caramel 350 gm caster sugar 110 ml pouring cream 110 gm butter, diced


  • 01
  • For salted caramel, stir sugar and 80ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook until dark caramel (5-6 minutes). Remove from heat, add cream, butter and 1½ tsp sea salt flakes, and swirl to combine. Pour half into a heatproof container and freeze, stirring occasionally, until of rollable consistency (15 minutes), then roll into 10 balls the size of cherry tomatoes and freeze until required. Reserve remaining caramel at room temperature.
  • 02
  • Combine flour, sugar, yeast and ½ tsp sea salt flakes in an electric mixer fitted with a dough hook. Add milk and eggs and mix on medium speed to combine. Gradually add butter and knead until shiny and elastic (4-5 minutes). Transfer to a lightly buttered bowl, cover and stand in a warm place until doubled in size (1½-2 hours). Knock back dough, divide into 10 pieces and, working with a piece at a time, flatten into rounds. Place a caramel ball in the centre, then bring the dough up around, and pinch firmly to seal so the caramel doesn’t leak out while baking. Roll into balls and place on a baking tray lined with baking paper, leaving 5cm between each. Cover loosely with plastic wrap and set aside in a warm place until risen by half (30 minutes).
  • 03
  • Preheat oven to 180C. Brush brioche buns with eggwash, scatter with slivered almonds and bake until golden brown (15-20 minutes). Cool briefly on a wire rack and dust with icing sugar. Warm the reserved caramel over low heat and serve with warm brioche buns.

At A Glance

  • Serves 10 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 10 people

Drink Suggestion

Strong coffee (and perhaps a small glass of muscat)

Featured in

April 2016

You might also like...

Autumn recipes


Tempered chocolate

Braising recipes


Panettone, ricotta and peach cake

Italian recipes


Saltimbocca alla Romana

Fast autumn recipes


Roast lamb loin with couscous and pumpkin

Chocolate recipes


Ditali with broccolini and bread

Apple recipes


Chicken rolled with fontina, prosciutto and sage

Autumn vegetarian recipes


Fried provolone with red wine vinegar

Almond recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.