Recipe post ·
Brioche Buns
Made these by hand.
Watch the video for the technique.
Ingredients
- Makes
- 8 buns
- 400 g strong white bread flour
- 150 g whole milk
- 1 large egg
- 45 g sugar
- 6 g active dry yeast
- 8 g fine salt
- 100 g unsalted butter, softened
- For the egg wash: 1 extra egg + a splash of milk
- Sesame seeds, melted butter and flaky salt, if you like
Method
- 1.
Mix the flour, sugar, salt and yeast. Add the egg and about ¾ of the milk. If your yeast needs activating first, follow the packet and use some of the measured milk.
- 2.
Knead until the dough starts to stretch. Add the rest of the milk a little at a time if needed, then work in the butter.
- 3.
Keep kneading through the sticky bit. It’s ready when it’s smooth and a small piece stretches thin enough to see light through it without tearing.
- 4.
Cover and leave until doubled, roughly 1–2 hours depending on how warm your kitchen is.
- 5.
Divide into 8 pieces. Fold the edges in, pinch them together, flip over and roll into balls. Leave space between them on a lined tray.
- 6.
Cover and leave until puffy. A gentle poke should slowly spring back, leaving a small dent. Start checking after 20–30 minutes; they may need longer.
- 7.
Brush with egg wash and add sesame seeds if you like. Bake at 190°C conventional / 175–180°C fan for 15–20 minutes. Check after 15; they should be deeply golden.
- 8.
Brush with melted butter and sprinkle with flaky salt while hot, if you like. Let them cool before slicing.
