The Treehouse Saffron Brioche Bun with Homemade Field Berry Chia Jam

I found the perfect use for these amazing little pots. If you know me well you would know I don't have a green thumb what so ever!! So to use these for flowers is not in the plans at all. I was walking through a local craft store saw them and thought of a perfect repurposing idea! Such a unique way to bake and serve fresh bread... Enjoy!!!
------------------------------------------- 

The Treehouse Saffron Brioche Bun

Makes: 16 Brioche Buns

Ingredients:
1/3 cup milk
1/2 tsp of saffron
1 1/2 teaspoon active dry yeast
3 eggs
3/4 cup butter, softened
2 teaspoons  sugar
3 cups unbleached white bread flour
1/2 teaspoon salt
1 egg yolk mixed with 1 tablespoon of milk, to glaze

Heat the milk with the saffron for 2 minutes, cool to lukewarm, then add the yeast, salt, and eggs. Add 2 of the 3 cups of flour, mixing well with a wooden spoon.
In a large mixer, cream the butter and sugar until smooth and fluffy. Incorporate this into the flour mixture, adding the final 1 cup of flour.
Transfer dough to electric mixer bowl and beat with dough hook for 3-4 minutes, until smooth and pliable.
Cover the bowl with a damp cloth and let rise in a warm place (or in your oven at the proof setting) for 1 1/2 hour or until the dough has doubled in size.
Punch down the dough, cover with oiled plastic wrap and place in the refrigerator overnight. (The dough will stiffen overnight.)
Turn the dough onto a lightly floured surface and divide evenly into 16 small balls. Place each of the balls into a lightly greased, prepared flowerpot lined with parchment paper (or in your brioche cups or muffin stoneware). Place the molds on a large baking sheet, cover and  leave in a warm place to rise for about 1 hour.
Preheat oven to 400 degrees (F).  Brush the glaze over the top of the brioches. Bake for 10-12 minutes or until golden brown. Place on a cooling rack.

Serve with homemade field Berry chia jam.

 ------------------------------------

 











Field Berry Chia Jam

Serves: 15

Ingredients:
1 cup fresh strawberries-stems removed, quartered
½ cup fresh blueberries
½ cup fresh blackberries
2 tablespoons water
1-2 tablespoons raw honey (depending on how sweet you want your jam. I only used 1 tablespoon)
2 tablespoons chia seeds

Instructions:
In a saucepan on medium heat, add the berries, water and honey.
Stir constantly until mixture thickens-about 5-8 minutes.
Slightly mash until a consistency you like.
Add in chia seed, stir.
Remove from heat.
Allow to cool for 20 minutes to thicken.
Place in air tight container ( I save old jam containers) and store in fridge.
Will keep 10-14 days.

Preparing The Pots:
To prepare the flowerpots for baking, wipe them thoroughly with a damp cloth. Oil them generously inside and out and put them in a 275 degree (F) oven for 30 minutes to season. Remove and cool. Then repeat this process twice more. This will prevent the molds from cracking while baking.