Basically what makes a brioche bun different from other types of buns is that it contains eggs, butter and milk so you will end up with a little bit more tender sweeter buns with a nice golden-brown crust. These buns are almost like a mix between a bread and a pastry, it will add a sweet elemnet to whatever you are serving with and will hold really well under a lot of condiments and toppings.
- 240 mL (1 Cup) Whole Milk
- 48g (1/4 cup) Granulated Sugar
- 8g (2.5 tsp) Quick-Rise Yeast
- 8g (2.5 tsp) Kosher Salt
- 4 Large Eggs
- 560g (4.5 Cups) Bread Flour
- 113g (1/2 Cup or 1 Stick) Unsalted Butter, Softened
- In a microwave-safe bowl or measuring cup, heat up the milk to around 100°F (38°C)
- Add the instant yeast, along with 12 grams (1 Tbsp) of granulated sugar
- In the bowl of a stand mixer, add the flour, salt, and the remaining 36 grams of sugar, and whisk or stir to combine
- Add the yeast mixture to the flour mixture, and stir using your stand mixer fitted with the dough hook attachment until the dough starts to form a rough ball.
- Add the 4 whole eggs, and continue to mix on medium-low speed until the eggs are fully incorporated.
- Add the softened butter, and knead the dough on medium speed for about 8-10 minutes, or until it becomes smooth and stretchy.
- Remove the dough onto a lightly floured surface and shape it into a rough ball, then place it into a greased container to rise until doubled in size, or about 30 minutes.
- Preheat your oven to 350°F (180°C).
- Remove the dough onto a lightly floured surface.
- Divide the dough into 8 equal-sized pieces. Note that you can divide the dough into as many pieces as you like, but 8 will achieve standard-sized buns.
- Form each piece into a taught ball, and place them onto a baking sheet lined with parchment paper for about 10 minutes to finish rising. Make sure to cover the tray with a dish towel or plastic wrap.
- Prepare an egg wash by beating one egg together with about a teaspoon of water.
- Brush the buns with the egg wash and, optionally, sprinkle them with kosher salt.
- Place the buns in the oven until the tops are deeply golden brown, which should take about 25-30 minutes.
- Allow the buns to cool on a wire rack for at least 15 minutes before cutting into them.