A brioche bun is a type of bread roll or bun that is rich, tender, and slightly sweet in flavor and has a soft, fluffy texture. Brioche is a traditional French bread known for its high butter and egg content, which gives it its characteristic taste and texture. Brioche dough is enriched with ingredients like butter, eggs, milk, and sugar, making it more indulgent and tender compared to regular bread dough.

Brioche Bun

Recipe by caion
Servings

4

servings
Prep time

30

minutes
Cooking time

15

minutes

Brioche buns are commonly used in a variety of culinary applications, such as sandwiches, burgers, and as a base for various types of sliders. The slightly sweet and buttery flavor of the bun pairs well with both savory and sweet fillings. It’s a popular choice for gourmet burgers, breakfast sandwiches, and even dessert items like ice cream sandwiches.

Ingredients

  • For the Brioche Dough:
  • 3 1/4 cups (400g) all-purpose flour

  • 1/4 cup (30g) sugar

  • 2 1/4 tsp (7g) active dry yeast

  • 1/2 tsp salt

  • 3 large eggs

  • 1/2 cup (113g) unsalted butter, softened

  • 1/4 cup (60ml) warm milk

  • For the Egg Wash:
  • 1 egg, beaten

  • 1 tbsp milk

Directions

  • In a small bowl, combine the warm milk and yeast. Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
  • In a large mixing bowl, whisk together the flour, sugar, and salt.
  • Make a well in the center of the dry ingredients and add the eggs and yeast mixture. Mix to combine.
  • Knead the dough for about 10-15 minutes until it becomes smooth and elastic. You can do this by hand or with a stand mixer fitted with a dough hook.
  • Gradually add the softened butter, one small piece at a time, kneading until fully incorporated. The dough may seem sticky, but it will become smoother as you knead.
  • Once the butter is fully incorporated, continue to knead until the dough is smooth, soft, and slightly sticky. If it’s too sticky, you can add a little more flour.
  • Place the dough in a clean, greased bowl, cover it with plastic wrap, and let it rise in a warm, draft-free place for about 2 hours or until it has doubled in size.
  • After the first rise, punch down the dough to release any air bubbles, then cover and refrigerate it for at least 4 hours or overnight.
  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Remove the dough from the refrigerator and divide it into equal portions to make individual buns. Shape each portion into a ball and place it on the prepared baking sheet, leaving space between each bun.
  • In a small bowl, prepare the egg wash by beating the egg and milk together. Brush the tops of the buns with the egg wash.
  • Bake the brioche buns in the preheated oven for about 15-20 minutes or until they are golden brown and sound hollow when tapped on the bottom.
  • Let the buns cool on a wire rack.


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