I like to have some basic brioche buns at the ready at home from time to time.
These brioche buns are definitely on the sweet side and don't really work as burger buns.
In our household, we like to have them with cream cheese and jam with a good cup of latte.
Although in the UK these could replace scones and would be a good options for an afternoon tea scone.
The ingredients for this basic brioche bun recipe are readily available and the method is quite easy to make.
The only tricky step is once we add the butter to our brichoe bun it can be a bit sticky to handle.
In this case, what I suggest is to let the dough rise for the first time and then degas it.
I like to place it in the fridge for the butter to become firmer and for the dough to be easier to handle.
For the egg wash, I usually alternative between 2 options:
- The first one: Egg yold a dash of water and some salt.
- The second one: egg yold a dash of leftover black coffee or a quarter of a teaspoon of instant coffee with a dash of water.
Basic Brioche Bun Recipe
Ingredients
- 300 g all purpose flour
- 20 g sugar
- 9 g dried yeast
- 20 ml milk warm
- 3 eggs
- 8 g salt
- 90 g butter
Instructions
- In a bowl, mix the dried yeast with warm milk and sugar. let sit for 5 minutes until the yeast activates by forming small bubbles.
- In a mixing bowl with a dough attachment pour the milk sugar and yeast mix. Add 2 whole eggs and one egg white. (Save one egg yolk for later)
- Add the flour and salt, mix thoughouly until a dough is formed.
- Add butter and mix until combined. Cover and let rise for 1 hour or until doubled in size.
- Punch down the dough and place it in the fridge from 1 hour and 30 min to 24 hours.
- Preheat the oven to 180°C
- On a floured surface and floured hands seperate the dough in 8 small balls, tuck their edges underneath to keep a smooth surface bun shape.
- Cover a baking tray with a baking sheet, place the dough balls, egg wash with the remaining egg yolk , a dash of water and a pinch of salt. sprinke some sesame seeds.
- let the brioche buns proof for 45 min. Bake for 30 min to 180°C.
