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 rich, buttery, soft, and just slightly sweet. The overnight sourdough fermentation creates incredible flavor while keeping the buns light, fluffy, and perfect for burgers or sandwiches.
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
- 180 grams (¾ cups) Sourdough Starter
- 50 grams (3 tbsp) Sugar
- 10 grams (1½ tsp) Kosher salt
- 170 grams (¾ cups) Unsalted butter
Instructions
- Refresh the starter – Feed your sourdough starter with 60 g starter, 60 g water, and 60 g flour. Let it rise at room temperature for 3 to 5 hours, or until bubbly and doubled. Use 180 g of the active starter for the dough. Note: If you already have bulk sourdough starter, you can use it; just make sure it is active.180 grams Sourdough Starter
- Autolyse – In the bowl of a stand mixer, combine the milk, eggs, active sourdough starter, and bread flour. Mix until no dry flour remains. Cover and let rest for 1 hour.150 ml Whole milk, 200 grams Eggs, 560 grams Bread flour
- Knead the dough – Add the sugar, salt, and softened butter. Knead with the dough hook for 10 to 15 minutes, until the dough is smooth, shiny, elastic, and passes the windowpane test.50 grams Sugar, 10 grams Kosher salt, 170 grams Unsalted butter
- Cold ferment – Transfer the dough to a lightly oiled bowl, cover, and refrigerate for 6 to 8 hours, or up to 24 hours.
- Divide & Shape – Turn the chilled dough onto a clean work surface and divide it into 12 equal pieces (about 110 g each). Shape each piece into a tight ball by tucking the seams underneath, then roll gently on an unfloured surface to create tension.
- Proof – Arrange the buns on parchment-lined baking trays, flatten them slightly, cover, and proof for about 3 hours at room temperature, or 8 to 10 hours in the refrigerator, until puffy and nearly doubled. If refrigerated overnight, allow them to finish proofing at room temperature if needed.
- Bake – Preheat the oven to 375°F (190°C). Brush the buns with egg wash and sprinkle with sesame seeds, if desired. Bake 15 to 20 minutes for small buns or 20 to 25 minutes for larger buns, until golden brown.
- Cool – Transfer the buns to a wire rack immediately after baking and cover loosely with a clean kitchen towel until cool to keep the crust 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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