Directions
- 1Pour 150ml warm milk to a large bowl.
- 2Crack 1 large egg (room temperature).
- 3Add 30g sugar.
- 4Add 5g instant yeast to the same bowl.
- 5Stir until sugar and yeast are fully dissolved.
- 6Add 330g bread flour and 1/2 tsp salt.
- 7Use a spatula to roughly mix all of the dry ingredients into the wet ingredients.
- 8Gently knead by hands for 2-3 minutes until the dough is formed.
- 9Cover and let the dough rest for 20 minutes.
- 10Add in 70g butter to the bowl.
- 11Knead until all of the butter is melted into the dough.
- 12Transfer to a clean surface and knead for another 10-12 minutes.
- 13If using a stand mixer, knead the dough for 12-15 minutes in total until the dough is smooth.
- 14Check if the dough has passed the windowpane test.
- 15Form the dough into a round smooth ball.
- 16Cover the dough and let it proof for 1 to 1.5 hours or until double in size.
- 17Gently flatten the dough to get all of the air bubbles out.
- 18Divide the dough into 8 equal pieces.
- 19Turn the smooth side down to the bottom.
- 20Gently flatten the dough again.
- 21Bring all of the edges of the dough into the middle.
- 22Pinch the edges together and turn the smooth side up.
- 23Use your palm to round it up.
- 24Put the finished buns onto a large baking tray.
- 25Cover and let them ferment for 50 minutes to 1 hour or until they get double in size.
- 26Brush with egg wash all around the buns.
- 27Sprinkle sesame seeds on top of the buns.
- 28Bake in a preheated oven at 375°F (190°C) for 13-15 minutes.
- 29Take the brioche buns out of the oven and put them on a cooling rack to cool down.
Ingredients
- 150 ml warm milk
- 1 large egg (room temperature)
- 30 g sugar
- 5 g instant yeast
- 330 g bread flour
- 0.5 tsp salt
- 70 g butter
- egg wash
- 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.
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