Our Location
304 North Cardinal St.
Dorchester Center, MA 02124
Brioche Buns
Brioche Buns
Equipment
- 1 Stand Mixer (Hook and Whisk attachments)
- 1 Instant Read Thermometer
- 1 Large Mixing Bowl
- 1 Scale
- 2 Baking Sheets
- Parchment Paper
- 2 Tea Towels
- 1 Mixing Bowl
- 1 Whisk
Ingredients
- 1 c Whole Milk
- 50 g Granulated Sugar
- 7 g Active Dry Yeast
- 250 g Bread Flour
- 175 g AP Flour
- 3 lg Eggs
- 100 g Unsalted Butter (Softened)
- 8 g Kosher Salt
- Egg wash (Whisked egg and water)
- Maldon Sea Salt (for finishing)
Instructions
- Warm Milk to 105-110 °F
- Whisk Milk, Yeast, and about 10 g Sugar together, and rest 5–10 minutes
- Add remaining Sugar and 140 g Bread Flour, then whisk until smooth
- Cover and rest in a warm place for about 30 minutes, until sponge is visibly active and bubbly
- Whisk Eggs and Salt together
- Add Eggs to the sponge
- Switch to dough hook and gradually add the remaining Flour
- Knead about 5–8 minutes, until gluten starts developing
- Add the Softened Butter gradually, allowing each addition to incorporate before adding more
- Continue kneading until dough is smooth, glossy, elastic, and pulling from the sides of the bowl (8–12 minutes)
- Cover and let rise until roughly doubled (60–90 minutes)
- Divide into 100 g pieces and shape
- Whisk remaining Egg and water and brush over each roll
- Preheat oven to 350 °F
- Cover and proof until puffy and almost doubled (20-30 minutes)
- Brush with Egg Wash and sprinkle with Maldon
- Bake for 25 minutes, until top is a a deep golden brown
