Soft Brioche Buns
Ultra soft and fluffy brioche buns made with a rich enriched dough and tangzhong method. These bakery-style buns are buttery, light, and perfect for burgers, sandwiches, or sweet spreads.
Ingredients
For Tangzhong:
- 20 g Flour
- 100 g Milk
For Dough:
- 400 g Flour (bread flour preferred; all-purpose flour works)
- 45 g Sugar
- 7 g Instant yeast
- 6 g Salt
- 2 Eggs + 1 yolk
- 85 – 100 ml Warm milk (start with 85 ml if using all-purpose flour)
- 70 g Soft butter
- All tangzhong
For Egg Wash
- 1 Yolk + 1 tsp milk + 1 tsp sugar
Instructions
- First, in a saucepan, combine flour and milk. Cook over low heat while stirring continuously until it thickens into a smooth, pudding-like paste. Remove from heat and let it cool completely before using.
- Next, in a large bowl, combine flour, sugar, yeast, and salt. Then add eggs, milk, and the cooled tangzhong. Mix until a sticky dough forms.
- Now begin kneading the dough until it becomes smoother. Gradually add the soft butter and continue kneading until the dough is soft, elastic, and passes the windowpane test.
- Transfer the dough to a bowl, cover it, and let it rise for 1½–2 hours or until doubled in size.
- Divide the dough into 8 equal portions (about 100g each). Shape each piece into tight, smooth balls and place them evenly spaced on a baking tray.
- Cover the shaped buns and let them proof for 30–45 minutes until puffy. Avoid overproofing to maintain structure.
- Gently brush the tops with egg wash made from yolk, milk, and sugar for a shiny, golden finish.
- Preheat oven to 175°C (350°F) and bake for 15–18 minutes until deep golden brown.
- Remove from the oven, optionally brush with butter, and let the brioche buns cool completely before slicing or serving.