Brioche Buns and Bread
Light and fluffy brioche buns and bread that you can comfortably make at home! The dough is effortless to make with a few simple steps and is easy to handle. Great as hamburger buns or on its own!
Prep Time10 minutes mins
Cook Time20 minutes mins
Proofing2 hours hrs 30 minutes mins
Total Time3 hours hrs
Course: Bread
Cuisine: French, International
Keyword: brioche buns, brioche loaf
Servings: 1 loaf, 12 buns
Calories:
Author: Mia
- 6 eggs weighing 300 grams
- 500 grams bread flour or all-purpose flour
- 10 grams salt
- 50 grams sugar
- 0.80 grams instant yeast or 20 grams fresh yeast
- 250 grams butter softened in room temperature
Egg wash
- 1 egg yolk
- 1 tbsp water or milk
In a mixing bowl, place flour, eggs, sugar, yeast and salt. Beat for 2 minutes using a stand mixer in low setting until incorporated.
Scrape sides of the mixing bowl then beat again. Gradually add butter while beating until dough is smooth and elastic.
Remove dough from mixing bowl and shape into a ball. Transfer in a clean bowl and cover with cling wrap. Let rise for 1 hour or until double in size.
After 1 hour, remove cling wrap and lightly press center of dough to release gas. Cover again with cling wrap and refrigerate for 1 ½ hour to make handling of the dough easier.
Remove dough from the refrigerator. Cut into desired shape: 1) Buns - cut and weigh 50 grams of dough and shape into a ball then place in a baking tray line with parchment paper. 2) Braided loaf - Cut and weigh 3 x 150 grams of dough and shape into a rope. Braid dough rope and place in a loaf pan.
Cover dough with clean kitchen towel and let rise for 30 minutes or until double in size. Pre heat oven at 180°C or 356°F.
Make egg wash by mixing 1 egg yolk and 1 tbsp water. Apply egg wash by brushing dough on top. Bake dough in the pre heated oven for 20 - 25 minutes or until crust is deep golden brown.
Remove from oven and let it cool down before removing from baking tray or loaf pan. Bon appetit!