Recipe: Brioche Buns

These buns are pillowy soft with a really delicate flavor. They’re perfect for special occasions or even eating by themselves with a little bit of fancy butter in the middle. Sorry for the picture but I forgot to take one when they weren’t being packed away (I made them a few days ahead of time and froze them).

Brioche Buns
Yields 8
  1. 1 cup water, heated to 110-115 degrees
  2. 3 tablespoons milk, heated to 110-115 degrees
  3. 2 teaspoons yeast
  4. 2 1/2 tablespoons sugar
  5. 2 1/2 tablespoons unsalted butter, softened
  6. 3 cups flour
  7. 2 large eggs, divided
  8. 1 teaspoon salt
  1. In a small cup or bowl combine water, milk, yeast, and sugar and let stand until yeast has activated, about 5 minutes.
  2. In a separate bowl, whisk flours with salt. Add butter and using a dough scraper, combine the flour and butter until they form a crumb then stir in yeast mixture and a single egg until a dough forms.
  3. Turn out dough onto an un-floured surface and knead until smooth and elastic, 8 to 10 minutes.
  4. Shape dough into a ball, return it to a covered bowl and allow to rise for about 1-2 hours.
  5. Divide dough into 8 equal parts and roll each into a ball and place on a baking sheet lined with parchment, 2-3 inches apart. Cover and let buns rise again 1 to 2 hours.
  6. Preheat oven to 400°. Beat remaining egg with 1 tablespoon water and brush on top of buns then bake for about 15 minutes until perfectly golden brown.
Adapted from New York Times
Adapted from New York Times
Mab Made Food

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