Our Best Brioche Bun Recipes

PERFECT BRIOCHE BUNS

Steps:

• Measure all the ingredients.
• Add the milk, yeast and honey into the mixing bowl and whisk gently to combine. Set aside for 10 minutes to allow the yeast to activate.
• Add the eggs and yolks, vanilla, and sugar, and whisk gently to break the egg yolks.
• Add the flour and sea salt, and mix with a spatula or dough whisk to form a scraggly dough.
• With the dough hook attachment, knead the dough on speed 2 or 3 for about 3 - 5 minutes.
• Add the first portion of butter, in increments, after the first minute of kneading. Allow the butter to be mixed well into the dough. This should take about 1 - 2 minutes.
• Repeat with the other 3 portions of butter, kneading the dough for about 2 minutes after each addition.
• Make sure to stop the mixer to scrape down the sides of the bowl (and the bottom) between adding butter and kneading. You will have incorporated all the butter in about 9 - 10 minutes of kneading time.
• Once all the butter is incorporated, scrape down the sides and bottom of the bowl, and knead the dough for a further 5 - 15 minutes on speed 5 or 6.
• The dough will have been kneaded enough when it can be lifted fairly cleanly off the bottom of the bowl when picked up with the dough hook. It will be very soft and tacky to the touch, but shouldn't stick to your fingertips. Rather than strictly going by time, knead the dough until you have reached this consistency.
• Flour your work surface, and turn the dough out onto the floured surface. Lightly flour your hands and the surface of the dough to prevent the dough from sticking to your palms. Then flatten the dough with your hands to deflate.
• Fold in the edges of the dough towards the middle and gently press them into the dough (see pictures in my brioche bread loaf post for more information). Carefully flip the dough over, and then with the heel of your palms, shape the dough to form a tight ball.
• Carefully pick up the dough ball and place it back in the mixer bowl (or another large bowl).
• Let it rise until it has doubled in size, in a warm place (72°F), for about 1 hour.
• Turn the proofed dough out onto a lightly floured surface, and fold in the edges again as before towards the middle and press them in. Carefully flip the dough over (seam side down now). Tighten the dough into a ball with a smooth, taut surface (using the edges of your palms). Transfer the dough into the mixer bowl again.
• Cover and let it chill in the fridge for at least 8 hours, or up to 24 hours.
• Remove the chilled dough from the fridge. The dough will be much easier to work with now.
• Line a few baking trays with parchment paper. Keep a bowl of flour, a scale, and a dough cutter ready.
• Turn the dough out onto a lightly floured surface. Deflate the dough by flattening it lightly.
• Measure the weight of the dough, and then divide it into 16 pieces (about 75 g per portion).
• Each portion will bake into a burger bun that is 9 - 9.5 cm in diameter. Please see the table in the post for different sizes and yields.
• Place each dough portion on your work surface, with the smooth side down. Fold in the edges towards the middle. Pinch the seams together.
• Dip the smooth side of the dough in a little flour. Carefully flip the dough over, and then using a cupped palm, and with the seam side down, roll the dough portion on your work surface until you get a smooth dough ball.
• Place the smooth, rolled dough on the parchment paper-lined baking tray; 6 buns on a baking tray plus 2 more on another tray.
• Repeat with the other dough portions to get 16 smooth dough balls.
• After arranging the dough balls on your baking trays, flatten them slightly. Cover the buns loosely with plastic wrap. This is important to prevent a skin from forming on the dough as it proofs.
• Proof the bread in the covered loaf pans for about 2 hours at room temperature, or until doubled in size. Preheat the oven to 350°F / 180°C before baking the buns. You can check if the buns are proofed by doing the indentation test (see recipe notes).
• Once proofed, brush the tops with an egg wash. Optional - sprinkle sesame seeds on top. For more flavor, you can sprinkle everything bagel seasoning as well.
• Bake in preheated oven until golden brown on top, and the internal temperature registers 190°F / 88°C. This can take about 10 - 12 minutes.
• Remove from the oven and let the buns cool slightly.
• Transfer the buns to a wire rack and let them cool down to room temperature. They're ready to be served now.
• I prefer to bake one tray at a time. But you can bake two at a time as well, just make sure to switch the tray positions halfway through the baking time. To prevent over-proofing, refrigerate the remaining baking trays with the proofed buns (still covered in plastic wrap) until they're ready to be baked.

OUR BEST BRIOCHE BUN RECIPE

Steps:

• Gather the ingredients. Line two baking sheets with parchment paper.
• To make the tangzhong, combine the milk and flour in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens into a paste, about 1 minute.
• Transfer the tangzhong to the bowl of an electric stand mixer, then add the cold milk and mix with a spatula to combine (this will help cool the mixture slightly before adding the remaining ingredients).
• Add the yeast, sugar, milk powder, egg, salt, and flour to the mixture. With the hook attachment, mix the dough on medium speed until it is smooth, elastic, and pulling away from the sides of the bowl, about 10 minutes.
• Add the butter to the bowl and mix until fully incorporated, about 8 minutes.
• Very lightly flour a work surface, then turn the dough out onto it. Use a bench scraper to bring the dough into a tight ball. Transfer to a greased bowl, then cover with plastic wrap. Place in a warm spot to proof until doubled in size, about 2 hours.
• Turn the dough out onto a lightly floured work surface. Divide the dough into 9 portions, about 90 grams each. Working with one ball of dough at a time, flatten out the dough, then pull in the corners of the dough to make a ball. Turn the ball seam-side down and roll tight, using the tension from the counter to roll tightly. (Avoid over flouring the surface because it makes shaping difficult and if too much flour is incorporated into the dough it will make the buns dry.) Set the buns aside on the counter and cover lightly with plastic wrap. Repeat with the remaining pieces of dough, keeping about an inch of space between each.
• Let the buns rest for about 10 minutes to let the dough relax, then give them a final roll to tighten back up. Place on the the prepared baking sheets, leaving space between (do not place more than 5 on a baking sheet).
• Cover the buns with some lightly greased plastic wrap. Leave the buns to rise again until puffy and doubled in size, about 1 1/2 hours. When there is about 10 minutes left, position two racks in the upper and lower third of the oven and heat to 375 F.
• To make the egg wash , whisk together the egg and milk. Gently, brush the buns all over with the egg wash. Sprinkle all over with sesame seeds.
• Bake until deep golden brown, flipping the pans in the oven half way through baking, about 15 minutes total.
• Let cool on the baking sheets for 10 minutes, then transfer to a wire rack. Slice and served with butter or make your favorite sandwich.