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Serves
US | Metric
Ingredients
Tangzhong
  • 2 tbsps Bread flour (or AP)
  • ¼ Cup Milk
  • 2 tbsps Water
Brioche
  • ¾ Cup Milk (lukewarm)
  • 1 tbsp Active dry yeast
  • 2½ tbsps Sugar
  • 3¼ Cups Bread flour (or AP)
  • 1 Large egg
  • 1 Large yolk
  • 3 tbsps High quality butter
Brioche buns Brioche buns

Brioche buns

If heaven was made of bread, this will most likely be it's best representation. Fluffy, buttery and delicious, this brioche bun is going to take the prize every single time.

Prep 1 hour
Total 3 hours

Tanghzong:

  • Combine all the Tangzhong ingredients in a saucepan, whisking until no lumps remain.
  • Place the saucepan over medium heat, whisking constantly until thickened.
  • Put it aside.


Brioche dough:

  • In a small bowl, combine the warm milk, yeast and sugar.
  • Cover with a towel or plastic wrap and let it rest for 10 minutes (foamy).
  • Using the paddle attachment, whisk the flour and salt in your stand mixer.
  • Start the mixer on low. While running, add the yeast mixture.
  • Let it run for about a minute and add the Tangzhong, followed by the egg and yolk.
  • Mix until a shaggy dough forms.
  • Switch the paddle to the hook attachment.
  • Start kneading and add the butter, in small parcels. DO NOT add the next parcels until the previous one is incorporated. It could cause the mix to split.
  • Once all incorporated, let it knead for an other 8-10 minutes or until smooth and elastic.
  • Form a ball with the dough and place it in a greased bowl. Cover with plastic wrap or a towel and place in a warm spot for about an hour or until doubles in size.
  • Punch the dough to remove the gas.
  • Using a bench scraper form 9 dough of 2551½ Oz each.
  • Form the dough portions into small balls and place them on a parchment or silpat-line baking sheet, making sure they have space to double in size.
  • Cover with the towel/plastic wrap, for about 30 min.
  • Preheat your oven at 375℉.
  • Brush the buns with egg wash then bake for 12 minutes or until golden brown.
  • Remove the buns from the oven and place them in a cooling rack.
  • Time to enjoy, bon appetit!




Brioche buns

If heaven was made of bread, this will most likely be it's best representation. Fluffy, buttery and delicious, this brioche bun is going to take the prize every single time.

favorite
print
rate
Prep 1 hour
Total 3 hours
Serves
US | Metric
Ingredients
Tangzhong
  • 2 tbsps Bread flour (or AP)
  • ¼ Cup Milk
  • 2 tbsps Water
Brioche
  • ¾ Cup Milk (lukewarm)
  • 1 tbsp Active dry yeast
  • 2½ tbsps Sugar
  • 3¼ Cups Bread flour (or AP)
  • 1 Large egg
  • 1 Large yolk
  • 3 tbsps High quality butter

Tanghzong:

  • Combine all the Tangzhong ingredients in a saucepan, whisking until no lumps remain.
  • Place the saucepan over medium heat, whisking constantly until thickened.
  • Put it aside.


Brioche dough:

  • In a small bowl, combine the warm milk, yeast and sugar.
  • Cover with a towel or plastic wrap and let it rest for 10 minutes (foamy).
  • Using the paddle attachment, whisk the flour and salt in your stand mixer.
  • Start the mixer on low. While running, add the yeast mixture.
  • Let it run for about a minute and add the Tangzhong, followed by the egg and yolk.
  • Mix until a shaggy dough forms.
  • Switch the paddle to the hook attachment.
  • Start kneading and add the butter, in small parcels. DO NOT add the next parcels until the previous one is incorporated. It could cause the mix to split.
  • Once all incorporated, let it knead for an other 8-10 minutes or until smooth and elastic.
  • Form a ball with the dough and place it in a greased bowl. Cover with plastic wrap or a towel and place in a warm spot for about an hour or until doubles in size.
  • Punch the dough to remove the gas.
  • Using a bench scraper form 9 dough of 2551½ Oz each.
  • Form the dough portions into small balls and place them on a parchment or silpat-line baking sheet, making sure they have space to double in size.
  • Cover with the towel/plastic wrap, for about 30 min.
  • Preheat your oven at 375℉.
  • Brush the buns with egg wash then bake for 12 minutes or until golden brown.
  • Remove the buns from the oven and place them in a cooling rack.
  • Time to enjoy, bon appetit!