Soft Brioche Buns
This is a lean-heavily-on-time process. The goal is a dough so elastic it feels like velvet, achieved by keeping the butter incorporation steady and the rise controlled.
Patience is your primary ingredient.
Do not rush the butter incorporation or the final proof; if the dough gets too warm, the butter will leak and the structure will collapse.
- Stand mixer with dough hook
- Large mixing bowl
- Kitchen scale
- Baking sheet
- Parchment paper
What goes in.
- 500gbread flour
- 60ggranulated sugar
- 10gfine sea salt
- 10ginstant yeast
- 200geggs, room temperature (about 4 large)
- 100gwhole milk, room temperature
- 150gunsalted butter, softened to room temperature and cubed
Checking gluten development
Before adding butter, the dough must be strong enough to stretch into a translucent membrane without tearing. If it snaps immediately, keep mixing.
The method.
Mix the base
Combine flour, sugar, salt, yeast, eggs, and milk in the mixer. Knead on low speed until the dough clears the sides of the bowl.
Incorporate butter
With the mixer running, add butter one cube at a time. Wait until each piece is fully absorbed before adding the next. This takes about 10 minutes.
First rise
Transfer dough to a greased bowl, cover, and let sit at room temperature for 90 minutes. Punch down, then chill in the refrigerator for at least 2 hours to firm up the butter.
Shape
Divide dough into 8 equal pieces. Roll each into a tight ball by pulling the edges underneath until the top is taut. Place on a parchment-lined tray.
Final proof
Cover loosely and let rise for 60 to 90 minutes until they have nearly doubled in size and look puffy to the touch.
Bake
Brush tops with an egg wash (one egg whisked with a splash of milk). Bake at 375°F (190°C) for 18–20 minutes until the crust is deep golden brown.
Other turns to take.
Sesame Crust
Brush with egg wash and sprinkle generously with toasted white sesame seeds before baking.
Rich Glaze
Brush with melted butter immediately after removing from the oven for a softer, shinier crust.
When it doesn't go to plan.
Keep your butter at true room temperature; if it is melted, it will ruin the crumb structure.
Use a kitchen scale for the eggs; egg sizes vary, and precise ratios are critical for brioche.
Let the buns cool completely on a wire rack before slicing to allow the interior structure to set.
The ones that keep coming up.
Why is my dough so sticky?
Brioche is naturally tacky due to the high fat and egg content. Resist the urge to add more flour, or the buns will be dense instead of airy.
Can I make the dough ahead of time?
Yes. After the first rise, you can store the covered dough in the refrigerator overnight. Shape and bake cold the next morning.
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