Brioche buns – A recipe for the best brioche buns. They are soft, light, and filled with butter. Brioche buns are probably one of my absolute favorites!
Brioche dough needs to be kneaded for a little longer than classic bun dough, as this ensures the dough retains air during rising and gives light and airy buns.
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300 ml whole milk
30 g yeast
45 g sugar
10 g salt
Ca. 650-700 g all-purpose flour
150 g butter, cold and cubed
1 beaten egg for an egg-wash
Warm the milk and dissolve the yeast in it. Put it in the bowl of a food mixer and add the sugar, eggs, all-purpose flour, and salt. Knead the dough for about 8 minutes with the dough hook. If the dough is still very sticky, add a little more flour. Add the butter as you continue to knead. Knead the dough until it leaves the bowl and is glossy and supple. Cover the dough with a damp cloth and let it rise for 30 minutes.
Divide the dough into 12-14 pieces. and shape them into balls. Place the buns on a baking tray lined with baking paper and place them in the center of the oven. Put a baking tray underneath with boiling water and close the door. Let the buns rise until double in size, about 1.5 hours. Then take the buns out of the oven and heat the oven to 180 C convection. Brush the buns with the egg wash and bake them for about 18 minutes Let the buns cool on a wire rack and serve. Enjoy!