Brioche Buns
This is probably the fluffiest and airiest yeast dough pastry of all my recipes. For the perfect result, use high-quality ingredients and strictly follow the technique. I recommend preparing this dish for your loved ones. This amount of ingredients makes 7-10 pieces.
- Total cooking time
- not set
- Number of servings
- 7
- Recipe difficulty
- 4 / 5
Ingredients
for 7 servings
- butter 170 g
- milk 50 ml
- dry yeast 7 g
- sugar 50 g
- eggs 3
- salt 5 g
- flour 350-400 g
- egg for brushing
Instructions
Step 1 of 26
Add sugar and salt to the milk (room temperature).
Step 2 of 26
Add flour.
Step 3 of 26
Add yeast.
Step 4 of 26
Mix.
Step 5 of 26
Add one egg.
Step 6 of 26
Mix.
Step 7 of 26
Add the second egg.
Step 8 of 26
Mix.
Step 9 of 26
Add the third egg.
Step 10 of 26
Knead for 10 minutes
Step 11 of 26
Add a small piece of butter.
Step 12 of 26
Mix.
Step 13 of 26
Add another piece of butter. Mix.
Step 14 of 26
In this way, add all the butter. Knead for 3 minutes.
Step 15 of 26
Transfer the dough to a bowl.
Step 16 of 26
Leave it to rise.
Step 17 of 26
Punch down the dough. Cover with plastic wrap and place in the refrigerator for 7–8 hours (or overnight).
Step 18 of 26
Remove the dough from the refrigerator. Let it rise.
Step 19 of 26
Beat an egg.
Step 20 of 26
Divide the mixture into 7–10 parts.
Step 21 of 26
Separate a third of the dough (as shown in the photo).
Step 22 of 26
Form a hole in the larger part.
Step 23 of 26
Place the smaller ball into the hole.
Step 24 of 26
Place them into baking tins (mine are 10 cm in diameter at the top and 5 cm high).
Step 25 of 26
Let them rise.
Step 26 of 26
Brush with egg. Place in an oven preheated to 180 degrees. Bake for 20–25 minutes.