Home RECIPESBread Soft and buttery Brioche Buns

Soft and buttery Brioche Buns

by Lorena

I’ve wanted to make these ultra-soft brioche buns for a while. I love to eat them on their own, with butter and jam or use them for an epic sandwich. They are SO delicious, with a golden outside and really soft at the centre.

Brioche is one of my favourite bread to make (and eat). I love the slight sweetness of the dough, how it’s perfect for eating with both sweet and savoury recipes. I’ve made my brioche recipe before here on the blog in the format of a brioche Nantaise, which is a way to shape a loaf. It’s a bread that is perfect for breakfast and tea time.

The slight sweetness in these buns is perfect for sandwiches. Here are a few recipes you might want to consider for these buns:


The dough I used for these brioche buns is lightly adapted from my Nantaise brioche dough but the process is the same. To make the dough you can knead by hand or use a stand mixer. Both ways give the same result but by hand requires a bit more work on your part. Also, incoporating the butter by hand can get a bit messy, but it’s completely doable, like I show in this video:


Brioche Buns

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Course: Bread, Breakfast, Brunch, Tea Time
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes
Servings: 9 buns
Author: Lorena Salinas from Cravings Journal

Ingredients

For the dough

  • 530 g all-purpose flour
  • 9 g instant yeast or 18g dry active yeast or 36g fresh yeast
  • 12 g salt
  • 90 g sugar
  • 150 g eggs
  • 150 g lukewarm milk
  • 210 g unsalted butter at room temperature

For painting on the buns

  • 1 egg
  • 1 tbsp water
  • Sesame seeds

Instructions

  • In a bowl put the flour, yeast, salt and sugar and mix.
  • In another bowl mix the eggs and the milk. To measure the weight of the eggs break one by one and when you get to the last one you want to break it on a separate bowl and add it little by little until you reach the weight from the recipe. Whatever’s left from that last egg reserve to paint the bread later before it goes into the oven.
  • Add the egg mix to the flour and mix. This you can also do on a stand mixer using the hook attachment.
  • Once the dough has come together we need to knead. To knead you don’t add flour to your surface but it does have to be really clean. You can do it by hand (it takes 20-30min) or with a stand mixer with the hook attachment (around 10min on medium speed). You know you can stop kneading when the dough passes a window test: take a bit of the dough and stretch it out gently from the edges. If you can see through the center without it breaking then you’re good to go. For further reference watch the video above.
  • Now let’s incorporate the butter. This is much easier to do in a stand mixer but as you can see in the video you can also do it by hand. Add little by little as the previous dollop gets absorbes by the dough. It’s useful to have something to scrape the surface as we advance.
  • From the moment all the butter is in the dough you’ll need to knead for about 10 more minutes or until the dough changes: it will unstick from the table or bowl and go really shiny.
  • We’re going to make a parcel out of out dough: stretch it out into a circle and then bring the edges in. Then turn it around to that the place where they join is now at the bottom. Use your hands to turn the dough around to seal the bottom. Watch the video for further reference. Now place in a bowl and cover with cling film and let it rest overnight or for 8 hours. this lets the dough rest from all that kneading but also solidifies the butter a bit to make it easier to work with.
  • Divide the dough into equal portions. Ideally, you want to weigh the dough and divide it into exactly 9 buns. Form the buns on a lightly floured surface. For that, you want to flatten one of the portions of the dough, bring the edges in like making a parcel and turn it over. Roll the bun against the surface using your hand and slight pressure to close the place where the dough comes together. Repeat with all the buns.
  • Place the buns on a baking tray lined with baking paper or a silicone mat. Let them proof for 1 hour in a warm place. I place them in my oven that's turned off but with the light on. Remember not to keep them too close together because they expand a lot.

For painting on the buns

  • Beat the egg with the water and use a brush to paint it onto the buns. Add seeds on top if you like.
  • Bake them at 180°C/350°F for 30-40 minutes or until golden.

Notes

*for any of the other types of yeast you want to first mix them with the milk that needs to be warm and let it activate for 10min.
Tried this recipe?Mention @CravingsJournal.en or tag #RecipeCJ!

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