Brioche Buns
Brioche Buns - The Ultimate Recipe for Homemade Bread Brioche Buns are my newfound passion when it comes to baking bread.
Equipment
- Stand Mixer
- Large bowl for proofing your dough
- Sheet Pans
- Bench scraper
- parchment paper
- plastic wrap
- clean thin cloth for the final rise
Ingredients
For the Tang Zhong
- 20 grams Bread Flour
- 30 ml water
- 60 grams milk
For the Dough
- 320 grams Bread flour (11.5% protein)
- 9 grams instant dried yeast
- 7 grams salt
- 25 grams white granulated sugar
- 1 large egg (room temp)
- 12 grams milk powder
- 45 grams softened unsalted butter at room temperature
Egg Wash
- 1 large egg
- 1 tbsp water
Optional
- Melted butter for glazing
- black or white sesame
Instructions
For the Tang Zhong
- In a small pan over low heat add the the ingredients and form a roux or paste. Set aside and allow to cool.
For the Dough
- Add the flour, yeast, salt, sugar and milk powder to a bowl of a stand mixer. With the dough hook in place turn the mixer on and just combine these ingredients. Add the tepid water, one egg, the Tang Zhong. With the mixer on low to medium add the butter and knead for 5-10 minutes.
- Turn the dough out onto a clen surface and form into a ball. Place in a lightly oiled bowl and cover with plastic and allow to double in size.
- After the first rise, punch the dough down, and turn out onto a floured surface. Flatten the dough out a little and cut into six pieces. Form each piece into a ball and place on a parchment lined baking sheet. Cover with a loose cloth and allow to double in size.
- Gently brush each roll with your egg wash and add the sesame seeds if you desire. Completely optional.
- Place into a preheated 375 oven and bake about 15 minutes. I used my convection so I lowered it 25 degrees.
- Remove from the oven and use for your favorite burger!