Substitute in demand for brioche bun recipe

Hello out there,

i hope anybody can help me. We want to make the brioche buns for a burger session on the weekend, but we have no possibility to get Amylase.

Is there any recipe without Amylase or an easier to find substitute ?

Greetings from germany, Anna-Lisa

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brian_martin2001

https://www.chefsteps.com/activities/mini-brioche

They have this recipe, which doesn't call for amylase. Good luck.

Anna_Lisa_325237

Thanks Brian

Will try this.

But would be still very interesting if there is a substitute for amylase. Any idea?

brian_martin2001

You might try diastatic malt powder.

fisher23

I agree with @brian_100903 Diastatic malt will give you what you are looking for, it does the same thing so it is a good substitute. I would also highly recommend the addition of a Tangzhong roux. After I found this I have added it all my yeast bread with fantastic results. It's not complicated just don't over cook...149°F (65 C) is the golden temperature. There is a Brioche recipe (Sorry, the recipe is in French but google translator works great, the fresh loaf website is in english) here is more information about it:

http://www.thefreshloaf.com/search/node/tangzhong

tangma27

I don't know where you're from but you can order amylase pretty easily from amazon or I THINK most winemaking/homebrewing stores will carry it.

Anna_Lisa_325237

Thanks so far for your help

I think one of your suggestions will it be for the weekend

fisher23

How did they work out?