Brioche
Brioche bread comes from French origin. It has a high egg and butter content which gives it a really tender, and fluffy texture. Before the days of refrigeration, Brioche was considered a bread for the wealthy. As Butter went rancid so fast only the rich could afford to have it. I love to use Brioche buns for hamburgers and other sandwiches as well! Although they are delicious just as is. This rich bread is so delicious, it’s hard to go back to regular buns!
Trust the Process
This dough is very wet and sticky! It will seem like there is too much moisture or that you can’t shape them, but it’s supposed to be wet! I recommend using a plastic bench scraper (linked below) to work with the dough or coat your hands in oil when working with the dough.
Ateco Scraper, Single Bowl, White
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Egg Wash
Egg wash is mixed egg usually with the addition of water or milk. Brushing your Brioche Buns with an egg wash will add shine and color to your buns.
Brioche Buns
Ingredients
- 1 # 4.28 oz Bread Flour (4 3/4 cup)
- 2.2 oz Sugar (1/4 cup)
- .44 oz Salt (2 tsp)
- 6.17 oz Luke-warm Milk (3/4 cup)
- 9.7 oz Eggs (5 whole)
- .5 oz Yeast (2.5 tsp)
- 8.8 oz Butter (2 sticks)
For the Egg Wash:
- 1 whole egg
- 2 tablespoons milk or water
Instructions
- Add yeast, milk, and sugar to a bowl and allow to rise. Pour yeast mixture into large mixing bowl. Slowly add flour, salt, and eggs in increments interchangeably.
- Mix all ingredients together, leaving out butter. Incorporate on low in electric mixer.
- Turn up the speed to medium until the dough forms a ball.
- Turn the mixer back down to low. Add butter in small increments until fully incorporated.
- Transfer to greased bowl and cover the dough and leave to rise for at least 1 hour.
- Divide into 95-100 gram portions and roll into balls. Preheat oven to 375°F.
- Rise your buns for half an hour.
- Coat in egg wash and bake for 18-22 minutes.
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