Soft brioche buns
Preppy Kitchen · ♥ 4.5K likes · 104.5K views · 12 min video
Read about rolls and buns in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 300 g bread flour
- 90 g all-purpose flour
- 2 tbsp granulated sugar
- 1 packet instant yeast
- 1½ tsp salt
In the stand mixer bowl combine the bread flour, all-purpose flour (fluffed and spooned into the cup, never scooped), sugar, instant yeast and salt; whisk.
Two flours for soft buns
- ¾ cup warm milk
- 2 whole large eggs
Add the warm milk at 110 to 120F and the eggs (cracked into a separate bowl first).
Milk, eggs and the first mix
With the dough hook, mix on low about two minutes until it comes together, helping it with a spatula to a shaggy mixture.
- 4 tbsp soft butter
Add the soft butter half a tablespoon at a time while mixing on low.
Working in the soft butter
Mix on low another 10 minutes to incorporate the butter and develop structure.
Ten minutes to build structure
- 1 tbsp additional flour
If the dough sticks to a clean finger, add a tablespoon of flour and mix 1 to 2 minutes more, until tacky but not sticky and elastic.
- oil
Lightly oil a large bowl, turn the dough in it to coat, cover and leave somewhere warm to double, 45 minutes to an hour.
- flour for the countertop
Turn out onto a lightly floured counter, press into a circle and divide into eight equal pieces.
Dividing into eight
Bring the points of each piece together into a dumpling shape, flip and round it loosely without tightening; place on a lined baking sheet and press flat to about three inches wide.
Space the buns over two lined sheets, loosely cover with a towel or plastic wrap and rise 30 to 40 minutes.
- 1 whole egg
- 1 tbsp water
Mix an egg with about a tablespoon of water and brush the buns gently; sprinkle sesame seeds on some.