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Slicing into buttery Brioche Buns for pure comfort
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Brioche Buns Recipe

These rich, buttery, and soft buns have an insanely satisfying tender crumb. They're perfect for breakfast, lunch, dinner, and even a snack. Pillowy and tasty buns for the win!
Makes about 16 brioche buns
Course Breakfast, Side Dish
Cuisine French
Prep Time 20 minutes
Cook Time 30 minutes
Rising Time 3 hours
Total Time 3 hours 50 minutes
Servings 16
Calories 410kcal
Author Imma

Ingredients

  • 4½-4¾ cups (575 -600g) unbleached all-purpose flour
  • ½-¾ cup (50-100g) granulated sugar or coconut sugar
  • 5 teaspoons (25g) active dry yeast
  • teaspoons (10g) salt
  • 3 large eggs at room temperature
  • ¾ cup (180ml) milk or canned coconut milk
  • 8-12 ounces (227-340g) unsalted butter, cut into 16 pieces, slightly softened (plus more for the pans)

Egg Wash

  • 2 large eggs
  • 1 large egg yolk
  • granulated sugar (optional to sprinkle on top)
  • sesame seeds (optional to sprinkle on top)

Instructions

  • Microwave the coconut milk in a medium heat-safe bowl until it's warm. It may take about 30 seconds. It should be lukewarm, not hot. Let it cool if it gets too hot.
  • In a standing mixer with a paddle mixer, combine lukewarm coconut milk and yeast. Let it sit until dissolved (about a minute). Add sugar, salt, and eggs, and continue mixing on medium speed.
  • Remove the paddle attachment, attach the dough hook, and add flour. Continue mixing for 2-4 minutes until the dough is firm, elastic, and doesn’t stick to the bottom of the pan.
  • Add half of the butter and continue mixing until the butter has been fully incorporated. You may have to stop the mixer and mix by hand to incorporate the butter thoroughly.
  • Add the remaining of the butter a little at a time until finished. It is ok if the dough looks loose.
  • Continue kneading for 4-5 minutes until it is smooth, soft, and shiny. The easiest way to know when the dough is ready is when it slaps against the bowl.
  • Take out the dough and place it on a lightly floured board. Knead a couple of times, then place brioche dough in a large, greased bowl.
  • Cover loosely with a clean kitchen cloth and let it rise in a warm, draft-free place for 1-2 hours or until doubled. Punch the dough down.
  • At this point, the dough maybe be refrigerated overnight or until ready to use. When ready to use, remove and bring it to room temperature to make it workable for 30-60 minutes.
  • Divide the dough into 16 pieces.

Brioche Rolls

  • To form round balls, you have to tuck the edges underneath the dough, then roll the dough against the board or between your palms until round.
  • Lightly brush the buns with egg wash. Sprinkle with coconut sugar or granulated sugar. Leave to rise in a warm place for about one and a half hours or until it has at least doubled in volume.
  • Preheat the oven to 350℉ (180℃). Bake until the crust is deep golden brown, 18-20 minutes.
  • Remove from the brioche pan and let it cool. Serve warm or at room temperature.

Brioche Buns

  • For buns on a baking sheet, after the dough rises, press to flatten the surface with something like a glass. This applies only to buns. DO NOT press down when baking in brioche pans.

Brioche Loaf

  • Divide into 16 balls and place rolls into four rolls in two rows into two greased loaf pans (Eight balls in each loaf pan). Let it rise until doubled. Brush with egg wash.
  • Preheat the oven to 350℉ (180℃). Bake until the crust is deep golden brown, and they sound hollow when tapped (30-35 minutes).
  • Remove from the baking pan and let it cool. Brioche freezes great for use later.

Notes

  • Make sure the milk isn't too hot. You don't want it warmer than body temperature, or it could kill your yeast.
  • A soft dough will firm up as it rises the first time, so try not to add too much flour. It's better to err on the side of not adding enough flour than adding too much–you can always add more flour, but you can't take it away once it's in the dough.
  • For your roll to be fluffy, it has to double in size - be patient. This one took about 3 hours to really double in size. Sometimes, it takes even longer, depending on the weather.
  • If your dough does not rise at all in an hour, try speeding up the rise time by turning on the oven to warm for 10 minutes. Turn it off, stick the dough inside, and let it rise. If all else fails, mix rapid-rise yeast into the dough and knead thoroughly.
  • Keep your eyes on the buns as they bake. Brioche buns brown quickly due to their high-fat content, sugar, and egg wash. So, never leave them unattended.
  • Make sure your yeast hasn't expired. Look at the packaging for the manufacturer's expiration date. Or test it with a little warm water and sugar. You'll know it's working when you smell the fermentation and see froth or tiny bubbles in the mixture.
  • Room temperature butter (not melted) provides even textured bread. Too cold or straight-out-of-the-fridge butter will result in an uneven texture.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition

Serving: 1bun | Calories: 410kcal | Carbohydrates: 59g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 210mg | Potassium: 129mg | Fiber: 2g | Sugar: 8g | Vitamin A: 473IU | Vitamin C: 0.004mg | Calcium: 38mg | Iron: 3mg