Brioche Buns
Brioche buns are soft, buttery, and flavourful bread made using a sweet stiff sourdough starter, tangzhong for extra softness, and enriched with eggs and milk. Perfect for burgers, sandwiches, or on their own!
Equipment
- Medium mixing bowl (for starter)
- Small saucepan (for tangzhong)
- Dough scraper or spatula
- Kitchen scale (for precise measurements)
- Cling film or damp cloth (to cover dough)
- Baking tray
- Parchment paper
- Oven
Ingredients
Sweet Stiff Starter (Evening Preparation)
- 10 g active sourdough starter
- 25 g water
- 50 g bread flour
- 5 g sugar
Tangzhong (Evening Preparation)
- 24 g bread flour 8% of total flour
- 75 g water 25% of total water
Dough (Morning Preparation)
- 250 g bread flour 83%
- 27 g whole wheat flour 9%
- 129 g milk 43%
- 60 g sweet stiff starter 20%
- 1 g dry yeast optional, ~0.03%
- 2 egg yolks + 1 whole egg 52g total
- 30 g sugar
Instructions
Evening: Sweet Stiff Starter
- Mix the active sourdough starter, water, bread flour, and sugar in a medium bowl until a stiff dough forms.
- Cover the bowl and let it ferment overnight at room temperature (~10–12 hours).
Evening: Tangzhong
- Whisk the flour and water together in a small saucepan until smooth.
- Cook over low heat, stirring constantly, until the mixture thickens into a paste.
- Transfer to a bowl, cover, and let cool overnight.
Morning: Dough Preparation
- Combine Ingredients:- In a large mixing bowl or stand mixer, combine bread flour, whole wheat flour, milk, eggs, sugar, and tangzhong.Add the sweet stiff starter and dry yeast (if using).
- Knead Dough:- Knead the mixture until a smooth, elastic dough forms. This may take 8–10 minutes by hand or 5–7 minutes in a stand mixer.
- First Proof:- Cover the dough with cling film or a damp cloth and let it rise at room temperature until doubled in size (1.5–2 hours).
- Shape Buns:- Punch down the dough, divide into equal portions, and shape into buns. Place them on a parchment-lined baking tray.
- Second Proof:- Cover and let the buns proof again until puffy (30–45 minutes).
- Bake:- Preheat the oven to 180°C (356°F).- Brush the buns with an egg wash (optional) and bake for 20–25 minutes, or until golden brown.
Notes
- Tangzhong Method: This technique ensures soft, pillowy buns that stay fresh longer.
- Optional Yeast: Adding a small amount of yeast can help speed up fermentation without compromising sourdough flavour.
- Customisation: Enrich the dough with vanilla or a pinch of nutmeg for a unique flavour.
- Storage: Store cooled buns in an airtight container for up to 2 days, or freeze for longer freshness.
