Light and Fluffy Brioche Buns

Name: Light and Fluffy Brioche Buns
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10
Ingredients: 1 cup (250 ml) warm water; 3 tbsp warm milk; 2 ½ tsp active dry yeast; 1 ½ tbsp sugar; 2 large eggs at room temperature; 3 cups (410g) bread flour; ⅓ cup (40g) all-purpose flour; 1 ½ tsp salt; 3 tbsp (60g) unsalted butter, softened; 1 egg mix with one tbsp water for egg wash

by Olivia Homecook

10 Buns

45 min

Need a base for your fillings? Maybe you're lost with what to pair your pulled pork with, or maybe you're missing the buns for you sloppy Joe's?

Well, we have a brioche bun recipe that's lighter than the usual brioche composition, but still rich enough to deliver what we love in brioche.

Our buns were still great after five days sitting in a box at room temperature, though, you'll probably notice after a day or two, they aren't as crunchy as they were newly baked. Just toss them in the toaster, or slip a couple in the oven and you'll get back the shell and, the fluffy, steaming middle!

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Place a metal bowl/tray with 1 cup of water on the oven floor to create steam, this will help to keep the bread nice and moist.

Light and Fluffy Brioche Buns

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Recipe details

Yield 10 Buns
Time spent: Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min

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% Daily value

Instructions

Mix all the dry ingredients in a bowl and put aside.
In a small bowl, combine yeast, water, milk, and sugar. Let stand for 5 minutes until frothy.
In a mixing bowl using the dough hook, add the dry ingredients, the yeast and lightly beaten eggs, mix for around 6 minutes. Then add the butter and mix again for another 3 minutes.
The dough will be very sticky. Cover the bowl with a damp towel and let rise for around 2 - 2½ hours (depending on how warm your kitchen is) until it has doubled in size.
Put the dough on a lightly floured surface and gently flatten the dough to get rid of any air bubbles. Using a dough scraper, cut the dough into 10 equal pieces.
Shape the dough into round balls and place them on a parchment lined baking tray. Leave about 2inches of space in between each ball. Let rise again for another 1 hour.
Preheat the oven at 200°C or 400°F. Place a metal bowl/tray with 1 cup of water on the oven floor to create steam, this will help to keep the bread nice and moist.
Gently brush each one with egg wash and put in the oven for about 15 minutes until they are golden brown. Transfer to a wire rack to cool completely.

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