BRIOCHE BUN RECIPE

Ingredients

• 2 pieces Egg (large, room temperature; one for dough, one for egg wash)
• 42 grams Unsalted Butter (softened, room temperature; about 3 tablespoons)
• 7 grams Active Dry Yeast (one 1/4 ounce packet)
• 35 grams Granulated Sugar (white sugar)
• 210 grams Whole Milk (warm to 95°F (35°C) for yeast activation)
• 350 grams Bread Flour (high-protein flour for structure)
• 7 grams Salt (fine sea salt)

Instructions

1. Warm Milk

   Heat the whole milk until it reaches about 95°F (35°C). Use a thermometer to check the temperature.

   Time: PT5M

   Temperature: 95°F

2. Activate Yeast

   Add the active dry yeast and sugar to the warm milk, stir until dissolved, and let sit for 10 minutes until foamy.

   Time: PT10M

3. Whisk Egg

   Crack one egg into a small bowl and whisk until smooth.

   Time: PT2M

4. Combine Egg with Yeast Mixture

   Pour the whisked egg into the yeast‑milk mixture and stir to combine.

   Time: PT1M

5. Mix Dry Ingredients

   In the stand‑mixer's bowl, add the bread flour and salt. Stir briefly to distribute the salt evenly.

   Time: PT1M

6. Combine Wet and Dry

   With the mixer on low speed, slowly pour the liquid mixture into the flour while the mixer runs. Stop occasionally to scrape down the sides with a spatula.

   Time: PT5M

7. Autolyse Rest

   Let the dough rest in the bowl for 10 minutes so the flour can fully hydrate.

   Time: PT10M

8. Initial Kneading

   Increase the mixer speed to 5‑6 and knead for 5 minutes until the dough becomes smooth and slightly tacky.

   Time: PT5M

9. Incorporate Butter

   Add the softened butter one tablespoon at a time, allowing the mixer to fully incorporate each addition before adding the next. Continue kneading until the dough is smooth and elastic.

   Time: PT5M

10. Final Hand Knead

    Turn the dough out onto a lightly floured surface and knead by hand for about 2 minutes to ensure a tight, smooth surface.

    Time: PT2M

11. First Proof

    Place the dough ball in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 45‑60 minutes, until doubled in size.

    Time: PT50M

12. Divide Dough

    Punch down the risen dough, then divide it into six equal pieces (about 112 g each).

    Time: PT5M

13. Shape Buns

    Shape each piece into a tight ball by pulling the outer skin toward the center and tucking the bottom under. Place the balls on a parchment‑lined baking sheet, spaced 1½‑2 inches apart, and gently press each ball flat.

    Time: PT5M

14. Second Proof

    Cover the shaped buns loosely with another baking sheet or plastic wrap and let them rise for another 45‑60 minutes, until puffy and nearly doubled.

    Time: PT50M

15. Egg Wash

    Whisk the second egg and brush the tops of the buns evenly for a glossy finish.

    Time: PT2M

16. Bake Buns

    Preheat the oven to 400°F (200°C). Bake the buns for 10‑15 minutes, until golden brown and sound hollow when tapped.

    Time: PT12M

    Temperature: 400°F

17. Cool

    Transfer the baked buns to a cooling rack and let them cool for about 5 minutes before slicing.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

5 g

Carbohydrates

19 g

Fat

8 g

Fiber

0.5 g