Soft Brioche Buns Homemade
Calories: 12
Adjust Servings Here: 12 Buns
Description
This brioche buns recipe is great for showing off your bread-baking skills. These soft, buttery, rich, and delicious buns make perfect companions to any meal. Serve them with any main course in place of dinner rolls or use them in sandwiches or burger buns.
Ingredients
- 258 g (1 cup) Whole Milk
- 75 g (⅓ cups) Sugar
- 200 g Eggs I used 3 whole eggs + 2 egg yolks
- 10 g (1 tbsp) Active dry yeast
- 620 g (5 cups) All-purpose flour
- 10 g (1½ tsp) Salt
- 228 g (1 cups) Butter unsalted, room temperature
Topping
- ½ Egg yolk + 2 tbsp water for eggwash
Instructions
Brioche dough
- Yeast - In the bowl of a stand mixer with the hook attachment on medium speed, combine the warm milk, yeast, sugar, and eggs.258 g Whole Milk, 75 g Sugar, 200 g Eggs, 10 g Active dry yeast
- Flour - Combine salt with the flour, then add it to the mixer. Knead on medium-high speed for about a minute, scraping the sides of the bowl.620 g All-purpose flour, 10 g Salt
- Knead - Once all the flour is incorporated. Knead the dough on medium speed for 8 to 10 minutes until smooth. The dough will be soft and sticky but quite elastic.228 g Butter
- Butter - Next, add the soft room temperature butter one cube at a time. Once all the butter is in, knead again for 6 minutes until soft, smooth, and elastic.
- Bowl - Remove the dough from the mixer bowl onto a lightly floured work surface. Shape into a smooth ball.
- Rise - Place in an oiled bowl and cover with plastic wrap or a damp kitchen cloth. Leave to rise in a warm place for about an hour. Then transfer to the refrigerator and let ferment for 6 to 8 hours or until the dough doubles in size.
Divide and Shape
- Divide - Transfer the dough to a clean, floured work surface. Divide the dough into two portions and then each portion into 6 to make a total of 12 buns, about 110 grams each.
- Shape each portion into a tight ball. To do this correctly, roll into a ball shape, tucking all the seams under tightly. Then, roll the ball on an unfloured surface. The unfloured surface creates the tension we need in the dough.
- Tray - Place the buns on a baking tray lined with parchment paper or silicone mat, seam side down, leaving enough room for them to rise. Flatten each bun so they bake like flat buns rather than balls.
- Proof - Cover with a plastic wrap or clean kitchen cloth and let them proof for 60 to 90 minutes on the counter or until doubled in size. The cold dough can take up to 3 hours to double in size. You can even proof them in the fridge overnight.
Bake
- Preheat oven - Preheat the oven to 375℉/ 190℃ / Gas mark 5.
- Brush - Brush each bun with an egg wash. You can even sprinkle the buns with some sesame seeds or sugar pearls.1/2 Egg yolk + 2 tbsp water
- Bake small buns for 15 to 20 minutes and larger buns for about 20 to 25 minutes or until golden brown.
- Keeping them soft - as soon as you take the burgers out of the oven, cover them with a clean kitchen cloth to keep them soft. Cool completely on a wire rack.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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