Description
This classic brioche buns recipe yields soft, buttery, and fluffy buns perfect for sandwiches or burgers. Made with simple ingredients like flour, eggs, milk, butter, sugar, and yeast, these buns are enriched with buttery goodness and a slight sweetness, providing a delightful homemade bread experience.
Ingredients
Scale
Dry Ingredients
- 500 grams (4 cups) all-purpose flour
- 50 grams (1/4 cup) sugar
- 10 grams (1 teaspoon) salt
- 10 grams (2 teaspoons) active dry yeast
Wet Ingredients
- 250 milliliters (1 cup) warm milk
- 3 large eggs
- 100 grams (7 tablespoons) unsalted butter, softened
Instructions
- Activate Yeast: Mix the warm milk with sugar and sprinkle the yeast on top. Let it sit for 5-10 minutes until the mixture becomes frothy, signaling that the yeast is active.
- Combine Ingredients: In a large bowl, sift together the flour and salt. Create a well in the center, then add the activated yeast mixture, softened butter, and eggs. Mix everything until a shaggy dough forms.
- Knead Dough: Transfer the dough to a floured surface and knead it for about 10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the dough in a greased bowl, cover it tightly with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 2 hours, or until it has doubled in size.
- Shape Buns: Punch down the risen dough to release the air. Divide it into 8 equal pieces and shape each piece into a smooth ball. Arrange the balls on a baking sheet lined with parchment paper.
- Second Rise: Cover the shaped buns with a clean cloth and let them rise for another 30-45 minutes until they are puffed up and nearly doubled.
- Preheat Oven and Prepare for Baking: Preheat your oven to 190°C (375°F). Optionally, brush the tops of the buns with a beaten egg for a glossy, golden finish.
- Bake: Bake the buns in the preheated oven for 15-20 minutes, or until they turn golden brown and sound hollow when tapped on the bottom.
- Cool: Remove the buns from the oven and transfer them to a wire rack to cool completely before serving.
Notes
- Use warm milk (around 110°F/43°C) to properly activate the yeast without killing it.
- Allow sufficient rising time to ensure light, fluffy buns.
- For richer flavor and sheen, brush buns with egg wash before baking.
- Store leftovers in an airtight container and consume within 2 days or freeze for longer storage.
- Kneading by hand requires practice; dough should be elastic and smooth.
