Super Soft and Fluffy Brioche Buns

215 mins
Serves 8
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Directions

  1. 1Pour 150ml warm milk to a large bowl.
  2. 2Pour 150ml warm milk to a large bowl.
  3. 3Pour 150ml warm milk to a large bowl.
  4. 4Crack 1 large egg (room temperature).
  5. 5Crack 1 large egg (room temperature).
  6. 6Crack 1 large egg (room temperature).
  7. 7Add 30g sugar.
  8. 8Add 30g sugar.
  9. 9Add 30g sugar.
  10. 10Add 5g instant yeast to the same bowl.
  11. 11Add 5g instant yeast to the same bowl.
  12. 12Add 5g instant yeast to the same bowl.
  13. 13Stir until sugar and yeast are fully dissolved.
  14. 14Stir until sugar and yeast are fully dissolved.
  15. 15Stir until sugar and yeast are fully dissolved.
  16. 16Add 330g bread flour and 1/2 tsp salt.
  17. 17Add 330g bread flour and 1/2 tsp salt.
  18. 18Add 330g bread flour and 1/2 tsp salt.
  19. 19Use a spatula to roughly mix all of the dry ingredients into the wet ingredients.
  20. 20Use a spatula to roughly mix all of the dry ingredients into the wet ingredients.
  21. 21Use a spatula to roughly mix all of the dry ingredients into the wet ingredients.
  22. 22Gently knead by hands for 2-3 minutes until the dough is formed.
  23. 23Gently knead by hands for 2-3 minutes until the dough is formed.
  24. 24Gently knead by hands for 2-3 minutes until the dough is formed.
  25. 25Cover and let the dough rest for 20 minutes.
  26. 26Cover and let the dough rest for 20 minutes.
  27. 27Cover and let the dough rest for 20 minutes.
  28. 28Add in 70g butter to the bowl.
  29. 29Add in 70g butter to the bowl.
  30. 30Add in 70g butter to the bowl.
  31. 31Knead until all of the butter is melted into the dough.
  32. 32Knead until all of the butter is melted into the dough.
  33. 33Knead until all of the butter is melted into the dough.
  34. 34Transfer to a clean surface and knead for another 10-12 minutes.
  35. 35Transfer to a clean surface and knead for another 10-12 minutes.
  36. 36Transfer to a clean surface and knead for another 10-12 minutes.
  37. 37If using a stand mixer, knead the dough for 12-15 minutes in total until the dough is smooth.
  38. 38If using a stand mixer, knead the dough for 12-15 minutes in total until the dough is smooth.
  39. 39If using a stand mixer, knead the dough for 12-15 minutes in total until the dough is smooth.
  40. 40Check if the dough has passed the windowpane test.
  41. 41Check if the dough has passed the windowpane test.
  42. 42Check if the dough has passed the windowpane test.
  43. 43Form the dough into a round smooth ball.
  44. 44Form the dough into a round smooth ball.
  45. 45Form the dough into a round smooth ball.
  46. 46Cover the dough and let it proof for 1 to 1.5 hours or until double in size.
  47. 47Cover the dough and let it proof for 1 to 1.5 hours or until double in size.
  48. 48Cover the dough and let it proof for 1 to 1.5 hours or until double in size.
  49. 49Gently flatten the dough to get all of the air bubbles out.
  50. 50Gently flatten the dough to get all of the air bubbles out.
  51. 51Gently flatten the dough to get all of the air bubbles out.
  52. 52Divide the dough into 8 equal pieces.
  53. 53Divide the dough into 8 equal pieces.
  54. 54Divide the dough into 8 equal pieces.
  55. 55Turn the smooth side down to the bottom.
  56. 56Turn the smooth side down to the bottom.
  57. 57Turn the smooth side down to the bottom.
  58. 58Gently flatten the dough again.
  59. 59Gently flatten the dough again.
  60. 60Gently flatten the dough again.
  61. 61Bring all of the edges of the dough into the middle.
  62. 62Bring all of the edges of the dough into the middle.
  63. 63Bring all of the edges of the dough into the middle.
  64. 64Pinch the edges together and turn the smooth side up.
  65. 65Pinch the edges together and turn the smooth side up.
  66. 66Pinch the edges together and turn the smooth side up.
  67. 67Use your palm to round it up.
  68. 68Use your palm to round it up.
  69. 69Use your palm to round it up.
  70. 70Put the finished buns onto a large baking tray.
  71. 71Put the finished buns onto a large baking tray.
  72. 72Put the finished buns onto a large baking tray.
  73. 73Cover and let them ferment for 50 minutes to 1 hour or until they get double in size.
  74. 74Cover and let them ferment for 50 minutes to 1 hour or until they get double in size.
  75. 75Cover and let them ferment for 50 minutes to 1 hour or until they get double in size.
  76. 76Brush with egg wash all around the buns.
  77. 77Brush with egg wash all around the buns.
  78. 78Brush with egg wash all around the buns.
  79. 79Sprinkle sesame seeds on top of the buns.
  80. 80Sprinkle sesame seeds on top of the buns.
  81. 81Sprinkle sesame seeds on top of the buns.
  82. 82Bake in a preheated oven at 375°F (190°C) for 13-15 minutes.
  83. 83Bake in a preheated oven at 375°F (190°C) for 13-15 minutes.
  84. 84Bake in a preheated oven at 375°F (190°C) for 13-15 minutes.
  85. 85Take the brioche buns out of the oven and put them on a cooling rack to cool down.
  86. 86Take the brioche buns out of the oven and put them on a cooling rack to cool down.
  87. 87Take the brioche buns out of the oven and put them on a cooling rack to cool down.

Ingredients

  • 150 ml warm milk
  • 150 ml warm milk
  • 150 ml warm milk
  • 1 large egg (room temperature)
  • 1 large egg (room temperature)
  • 1 large egg (room temperature)
  • 30 g sugar
  • 30 g sugar
  • 30 g sugar
  • 5 g instant yeast
  • 5 g instant yeast
  • 5 g instant yeast
  • 330 g bread flour
  • 330 g bread flour
  • 330 g bread flour
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 70 g butter
  • 70 g butter
  • 70 g butter
  • egg wash
  • egg wash
  • egg wash
  • sesame seeds
  • sesame seeds
  • sesame seeds

Equipment

large bowlspatulastand mixer (optional)baking traycooling rackoven

Tips

  • Gently knead by hands for 2-3 minutes until the dough is formed.
  • Knead until all of the butter is melted into the dough.
  • If using a stand mixer, knead the dough for 12-15 minutes until smooth.
  • Check for the windowpane test to ensure gluten is strong enough.
  • Gently flatten the dough to get air bubbles out before dividing.
  • Turn the smooth side of the dough down to the bottom when dividing.
  • If you want a darker golden color, brush the buns with egg wash twice.