Sourdough Brioche Buns
Coooking Temperature: 190°F / 375°C / Gas mark 5
Calories: 8
Adjust Servings Here: 12 buns
Description
These sourdough brioche buns are airy, soft, and slightly sweet. Buns are a great addition to any sandwich. Made with a sourdough starter, I let the slow-rising dough rest overnight in the refrigerator, making it an easy and delicious way to start the day.
Ingredients
Total dough 1320 grams - Makes 12 buns x 110 grams each
Brioche dough
- 150 ml (⅔ cups) Whole milk room temperature
- 200 grams (4 large) Eggs room temperature
- 560 grams (4½ cups) Bread flour (plus 1/4 cup more if still sticky)
- 180 grams (¾ cups) Sourdough Starter
- 50 grams (3 tbsp) Sugar
- 10 grams (1½ tsp) Kosher salt
- 170 grams (¾ cups) Unsalted butter
Instructions
- Autolyze - In a large bowl of a stand mixer, add the milk, eggs, starter, and flour. Stir well with a wooden spoon or spatula. Cover the bowl with plastic wrap and leave to rest for an hour.150 ml Whole milk, 200 grams Eggs, 180 grams Sourdough Starter, 560 grams Bread flour
- Knead - Next, add the sugar, salt, and butter. Knead the dough with a dough hook attachment on medium speed for 10 to 15 minutes, or until it is smooth and elastic.170 grams Unsalted butter, 50 grams Sugar, 10 grams Kosher salt
- Bulk ferment - Transfer the dough to an oiled bowl and cover it with plastic wrap. Leave the dough to rise in the refrigerator (38°F / 3°C) for 6 to 8 hours.
- Divide - Transfer the dough to a clean work surface. Divide the dough into two portions, and then each portion into 6 to make 12 buns, each about 110 grams.
- Shape each portion into a tight ball. To do this correctly, roll into a ball, 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 sheet lined with parchment paper, leaving enough room for them to rise. Flatten each bun so it bakes like a flat bun, rather than a ball shape.
- Proof - Cover with plastic wrap or a clean kitchen towel and let them proof until doubled in size. These can be kept for 3 hours on the counter or for 8 to 10 hours in the fridge. Refrigeration slows down the proofing time, so if necessary, leave them to rise at room temperature if they haven't doubled in size overnight.
- Preheat the oven - Preheat the oven to 375°F (190°C) or Gas mark 5.
- Brush - Brush each bun with an egg wash. You can even sprinkle the buns with some sesame seeds or sugar pearls.
- Bake small buns for 15 to 20 minutes and larger buns for about 20 to 25 minutes, or until they are golden brown.
- Keeping them soft - As soon as you remove the buns from the oven, cover them with a clean kitchen cloth to keep them soft.
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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