Soft Brioche Buns Recipe

By Preppy Kitchen · 180 min

Ingredients

Instructions

1. Whisk the flours, sugar, yeast and salt together in a stand mixer bowl fitted with a dough hook.
2. Add the warm milk and eggs. On low speed, knead about 2 minutes until a dough forms. Add the butter ½ tablespoon at a time, letting each piece fully incorporate before adding the next. Keep kneading about 10 minutes until the dough is elastic and tacky: soft and slightly sticky, but not sticking to a clean finger. Add a tablespoon or two of flour if needed.
3. Lightly oil a large bowl, add the dough, turn once to coat, and pat into an even layer. Cover and let rise in a warm spot until doubled, about 45 minutes to 1 hour.
4. Line a baking sheet with parchment or a silicone mat. Lightly flour the counter and turn out the dough. Press into an even circle and cut into 8 pieces of about 100 g each.
5. Pull the edges of each piece into the center and pinch to form a ball. Turn it over and round it gently with your hands; it doesn't need to be tight. Space the balls a few inches apart on the sheet and flatten with your palm to about 3 inches wide.
6. Cover loosely with a clean towel or plastic wrap and let rise until doubled, about 30–40 minutes.
7. Meanwhile, preheat the oven to 400°F.
8. Brush the risen buns lightly with egg wash. Bake 12–15 minutes, rotating the pan halfway, until golden brown on top.
9. Let the buns cool completely before slicing. Store in an airtight container up to 3 days, or freeze up to 3 months.

Summarized from Preppy Kitchen's video. Watch it for the details.

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