Brioche buns
- Jennifer Joyce
Save recipe
Makes 16 small buns or 12 larger ones
Easy
Prep: 15 mins
Cook: 20 mins
plus up to 3 hrs rising
A star rating of 3.1 out of 5.75 ratingsRate
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We show you how to master this soft bread enriched with eggs and milk. Serve split and filled with barbecued meat, burgers or pulled pork
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Ingredients
Nutrition
Units:
MetricUS
-
250ml warm water
-
2 tsp dried yeast
(not fast-action)
-
3 tbsp warm milk
-
2 tbsp golden caster sugar
-
450g strong flour
plus extra for dusting
-
4 tbsp unsalted butter
softened
-
2 large eggs
plus 1 beaten egg, for glazing
-
sesame seeds
for sprinkling
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Nutrition: per bun (16)
- kcal163
- fat6g
- saturates2g
- carbs22g
- sugars3g
- fibre1g
- protein5g
- salt0.3g
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Method
-
step 1
Mix the warm water, yeast, warm milk and sugar in a bowl. Let it stand for 5 mins until it becomes frothy – this is how you know the yeast is working.
-
step 2
Tip the flour and 1 tsp salt into a large mixing bowl, add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
-
step 3
Make a well in the centre of the buttery flour and add the warm yeast mixture and the eggs.
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step 4
Use your hands to mix it into a sticky dough – don’t worry if the mixture feels a little wet at this stage, it will come together when kneading. Tip the dough out onto a floured work surface.
-
step 5
Knead the dough for 10 mins by stretching it on the work surface – it will still be very sticky at this stage but don’t be tempted to add too much flour.
-
step 6
The dough is ready when it feels soft and bouncy – this means that the gluten strands have developed. Place in an oiled bowl, cover with cling film and set aside to rise for 1-3 hrs or until doubled in size.
-
step 7
Once the dough has doubled in size, knock the air out and knead again for 2 mins. The dough should be much less sticky now, but add a little flour if it needs it.
-
step 8
Divide the dough into 12-16 even pieces. Roll into balls and arrange on lined baking trays. Loosely cover with oiled cling film and leave for about 1 hr or until doubled in size again. Heat oven to 200C/180C fan/gas 6 and place a shallow baking tray at the bottom.
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step 9
Uncover the trays, brush the buns with egg and sprinkle with sesame seeds. Pour a cup of water into a baking tray at the bottom of the oven to create steam (see Tips for success, left). Bake for 20 mins or until golden, then leave to cool on a wire rack.
RECIPE TIPS
TIPS FOR SUCCESS 1
You can also make the dough in a stand mixer – just follow the same method as by hand.
TIPS FOR SUCCESS 2
Oiled hands and a dough scraper will come in handy when moving and shaping the dough.
TIPS FOR SUCCESS 3
Adding steam to the oven keeps the buns moist while cooking, giving a softer crumb. If you prefer a crustier bun, simply leave out the cup of water.
TIPS FOR SUCCESS 4
The buns can be made up to a day ahead. Once cooled, store in an airtight container until needed.
Recipe from Good Food magazine, July 2014
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A star rating of 3.1 out of 5.75 ratings
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