Hybrid Milk Bread Brioche Buns

Serves 6
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Directions

  1. 1Add water to a saucepan.
  2. 2Add water to a saucepan.
  3. 3Add water to a saucepan.
  4. 4Add bread flour to the saucepan with water.
  5. 5Add bread flour to the saucepan with water.
  6. 6Add bread flour to the saucepan with water.
  7. 7Whisk on medium heat until a paste forms. This is tangzhong.
  8. 8Whisk on medium heat until a paste forms. This is tangzhong.
  9. 9Whisk on medium heat until a paste forms. This is tangzhong.
  10. 10Pour whole milk into a measuring cup and warm it to about 95F/30C.
  11. 11Pour whole milk into a measuring cup and warm it to about 95F/30C.
  12. 12Pour whole milk into a measuring cup and warm it to about 95F/30C.
  13. 13Add active dry yeast to the warm milk.
  14. 14Add active dry yeast to the warm milk.
  15. 15Add active dry yeast to the warm milk.
  16. 16Add bread flour to a mixing bowl.
  17. 17Add bread flour to a mixing bowl.
  18. 18Add bread flour to a mixing bowl.
  19. 19Add granulated sugar to the mixing bowl.
  20. 20Add granulated sugar to the mixing bowl.
  21. 21Add granulated sugar to the mixing bowl.
  22. 22Add fine sea salt to the mixing bowl.
  23. 23Add fine sea salt to the mixing bowl.
  24. 24Add fine sea salt to the mixing bowl.
  25. 25Attach the dough hook to the stand mixer and mix the dry ingredients.
  26. 26Attach the dough hook to the stand mixer and mix the dry ingredients.
  27. 27Attach the dough hook to the stand mixer and mix the dry ingredients.
  28. 28Add the tangzhong mixture to the dry ingredients in the stand mixer.
  29. 29Add the tangzhong mixture to the dry ingredients in the stand mixer.
  30. 30Add the tangzhong mixture to the dry ingredients in the stand mixer.
  31. 31Mix on low speed until combined.
  32. 32Mix on low speed until combined.
  33. 33Mix on low speed until combined.
  34. 34Crack one egg and separate one yolk into a container.
  35. 35Crack one egg and separate one yolk into a container.
  36. 36Crack one egg and separate one yolk into a container.
  37. 37Add the egg and yolk mixture to the stand mixer.
  38. 38Add the egg and yolk mixture to the stand mixer.
  39. 39Add the egg and yolk mixture to the stand mixer.
  40. 40Slowly add soft, unsalted butter to the mixture.
  41. 41Slowly add soft, unsalted butter to the mixture.
  42. 42Slowly add soft, unsalted butter to the mixture.
  43. 43Mix on medium-low speed for 8 minutes until smooth and combined.
  44. 44Mix on medium-low speed for 8 minutes until smooth and combined.
  45. 45Mix on medium-low speed for 8 minutes until smooth and combined.
  46. 46Remove the dough from the mixer.
  47. 47Remove the dough from the mixer.
  48. 48Remove the dough from the mixer.
  49. 49Spray down your work surface with water.
  50. 50Spray down your work surface with water.
  51. 51Spray down your work surface with water.
  52. 52Place the dough on the work surface.
  53. 53Place the dough on the work surface.
  54. 54Place the dough on the work surface.
  55. 55Tuck in, rotate, and tuck in all sides of the dough.
  56. 56Tuck in, rotate, and tuck in all sides of the dough.
  57. 57Tuck in, rotate, and tuck in all sides of the dough.
  58. 58Place the dough seam side down.
  59. 59Place the dough seam side down.
  60. 60Place the dough seam side down.
  61. 61Rotate and pull inwards to tuck in the bottom seam, forming a smooth ball.
  62. 62Rotate and pull inwards to tuck in the bottom seam, forming a smooth ball.
  63. 63Rotate and pull inwards to tuck in the bottom seam, forming a smooth ball.
  64. 64Grease a bowl with oil.
  65. 65Grease a bowl with oil.
  66. 66Grease a bowl with oil.
  67. 67Place the dough ball in the greased bowl and cover with plastic wrap.
  68. 68Place the dough ball in the greased bowl and cover with plastic wrap.
  69. 69Place the dough ball in the greased bowl and cover with plastic wrap.
  70. 70Let the dough rise for 1 to 1.5 hours in an empty oven with the light on.
  71. 71Let the dough rise for 1 to 1.5 hours in an empty oven with the light on.
  72. 72Let the dough rise for 1 to 1.5 hours in an empty oven with the light on.
  73. 73Punch down the risen dough.
  74. 74Punch down the risen dough.
  75. 75Punch down the risen dough.
  76. 76Flour your work surface.
  77. 77Flour your work surface.
  78. 78Flour your work surface.
  79. 79Weigh the dough and divide it into 6 equal portions.
  80. 80Weigh the dough and divide it into 6 equal portions.
  81. 81Weigh the dough and divide it into 6 equal portions.
  82. 82Shape each portion into a ball, pulling in and downwards.
  83. 83Shape each portion into a ball, pulling in and downwards.
  84. 84Shape each portion into a ball, pulling in and downwards.
  85. 85Place the shaped dough balls on a baking tray lined with parchment paper and oiled.
  86. 86Place the shaped dough balls on a baking tray lined with parchment paper and oiled.
  87. 87Place the shaped dough balls on a baking tray lined with parchment paper and oiled.
  88. 88Cover the tray with another baking tray and let the buns rise for 1 to 2 hours.
  89. 89Cover the tray with another baking tray and let the buns rise for 1 to 2 hours.
  90. 90Cover the tray with another baking tray and let the buns rise for 1 to 2 hours.
  91. 91Whisk one egg with a splash of milk for an egg wash.
  92. 92Whisk one egg with a splash of milk for an egg wash.
  93. 93Whisk one egg with a splash of milk for an egg wash.
  94. 94Brush the egg wash on all the risen buns.
  95. 95Brush the egg wash on all the risen buns.
  96. 96Brush the egg wash on all the risen buns.
  97. 97Bake the buns at 375F/190C for 18 minutes.
  98. 98Bake the buns at 375F/190C for 18 minutes.
  99. 99Bake the buns at 375F/190C for 18 minutes.
  100. 100Remove the golden brown buns from the oven.
  101. 101Remove the golden brown buns from the oven.
  102. 102Remove the golden brown buns from the oven.
  103. 103If desired, seal the buns in a bag to soften them or store them for later.
  104. 104If desired, seal the buns in a bag to soften them or store them for later.
  105. 105If desired, seal the buns in a bag to soften them or store them for later.

Ingredients

  • 27 g water
  • 27 g water
  • 27 g water
  • 20 g bread flour
  • 20 g bread flour
  • 20 g bread flour
  • 120 g whole milk
  • 120 g whole milk
  • 120 g whole milk
  • 1 packet active dry yeast
  • 1 packet active dry yeast
  • 1 packet active dry yeast
  • 250 g bread flour
  • 250 g bread flour
  • 250 g bread flour
  • 35 g granulated sugar
  • 35 g granulated sugar
  • 35 g granulated sugar
  • 7 g fine sea salt
  • 7 g fine sea salt
  • 7 g fine sea salt
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 yolk
  • 1 yolk
  • 1 yolk
  • 42 g soft, unsalted butter
  • 42 g soft, unsalted butter
  • 42 g soft, unsalted butter
  • splash milk
  • splash milk
  • splash milk

Equipment

saucepanwhiskbowlspatulameasuring cupstand mixerdough hookdough scraperplastic wrapovenbaking trayparchment paperoilziploc bag

Tips

  • Remove jewelry before touching dough and buns.
  • Use an empty oven with the light on for rising.
  • Seal buns in a bag after baking to soften them.