The Fluffiest Brioche Buns
User Reviews
4.5
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Prep Time
2 hrs 45 mins
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Cook Time
15 mins
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Total Time
3 hrs
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Servings
8 buns
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Calories
325 kcal
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Course
Bread
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Cuisine
French-American Fusion
The Fluffiest Brioche Buns
Description
The recipe starts by making a tangzhong, a cooked mixture of bread flour, milk, and water, which is thickened and cooled to improve the dough's hydration and shelf life. The dough is prepared by activating yeast in lukewarm milk with sugar, mixing with flour and salt, then adding the tangzhong, eggs, and softened butter gradually during kneading. The dough is kneaded until smooth and elastic. After the first rise, the dough is divided and shaped into buns, given a final rise, then brushed with egg wash to promote browning.
Baking yields buns with a golden, glossy exterior and a soft, fluffy interior. The high butter and egg content contribute to richness and tenderness typical of brioche. The recipe suggests serving the buns freshly baked but also offers storage and freezing tips, including thawing and warming instructions to maintain texture. The buns can be topped with seeds or salt after the egg wash if desired.
These buns are versatile for burgers, sandwiches, or as a rich bread accompaniment. The tangzhong contributes to their softness and can aid in longer freshness.
Practical advice includes options for smaller buns, refrigeration or freezing of dough after the first rise, and safe thawing and reheating methods to preserve quality.
Ingredients
For the tangzhong:
- 18 grams bread flour 2 tablespoons
- 60 ml whole milk ¼ cup
- 25 ml water 2 tablespoons
For the dough:
- 180 ml whole milk lukewarm, ¾ cup
- 9 grams active dry yeast 1 tablespoon
- 30 grams sugar 2 ½ tablespoons
- 415 grams bread flour 3 ¼ cups
- 10 grams kosher salt 1 ½ teaspoons
- 1 large egg
- 1 egg yolk
- 43 grams unsalted butter 3 tablespoons
Topping:
- egg used as egg wash (1 egg + 1 tablespoon water
- 43 grams unsalted butter 3 tablespoons, melted
Instructions
Make the tangzhong:
- Combine all of the tangzhong ingredients in a saucepan, whisking until no lumps remain.
- Place the saucepan over medium heat, whisking or stirring constantly, until thickened, about 3 minutes.
- Remove from heat and let it cool to room temperature.
Make the dough:
- In a small bowl, combine the lukewarm milk (between 98 and 105 degrees F), yeast and sugar. Cover with a towel and let it stand for 5 to 10 minutes or until foamy. Reserve.
- Whisk the flour and salt in the bowl of your stand mixer.
- Start the mixer on low, fitted with the paddle attachment. While running, add the yeast mixture. Let it run for a few seconds before adding the tangzhong, followed by the egg and egg yolk. Mix until a shaggy dough forms.
- Remove the paddle attachment and change to the hook attachment.
- Start kneading and add the butter, one tablespoon at a time. Do not add the next tablespoon until the first one is fully incorporated.
- Once all the butter is incorporated, let the stand mixer knead the dough for 8 to 10 minutes or until smooth and elastic.
- Form a ball with the dough and place it in a greased bowl. Cover with a kitchen towel and place it in a warm spot (like your oven, turned off) for 1 to 2 hours, or until doubled in size.
- Gently punch the dough to deflate it. Using a bench knife, portion the dough into 8 equal pieces, about 95g each. Form the dough portions into small balls and place them on a parchment paper-lined baking sheet, making sure they have space to double in size. Cover with the towel and let it rise again, for up to 1 hour or until puffy.
- Preheat oven to 375ºF for at least 15 minutes.
- Brush the buns with egg wash (1 large egg beaten with 1 tablespoon water), then bake for 15 to 18 minutes, or until golden brown.
- Remove the buns from the oven and immediately brush them with the melted butter. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely
Notes
- Divide the dough into 12 smaller buns for slider size, adjusting bake time accordingly.
- Apply toppings like seeds or flaky salt after brushing with egg wash before baking.
- Refrigerate the dough after the first rise for up to 2 days; bring to room temperature before shaping.
- Store baked buns tightly wrapped at room temperature up to 3 days or freeze for up to 3 months individually wrapped.
- Thaw frozen buns at room temperature or warm in a 350°F oven for about 30 minutes for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8buns
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1bun | |
| Calories | 325kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 548mg | 23% |
| Potassium | 118mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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