Light Brioche Buns

Light Brioche Buns
Light Brioche Buns

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoons warm milk

  • 2

    teaspoons active dry yeast

  • 2 1/2

    tablespoons sugar

  • 2

    large eggs

  • 3

    cups bread flour

  • 1/3

    cup all-purpose flour

  • 1 1/2

    teaspoons salt

  • 2 1/2

    tablespoons unsalted butter cut into small cubes, softened

Directions

1. In a glass measuring cup, combine 1 cup warm water, the milk, yeast, and sugar. Let stand until foamy, about 5 minutes. In a small bowl, beat 1 egg. 2. In the bowl of a stand mixer, whisk the flours and salt. Add the butter, and with your fingers and rub into the flour until small crumbs. Add the yeast mixture and beaten egg; using the hook attachment of the mixer, beat the flour-yeast mixture on medium-low until the dough cleans the side of the bowl and is smooth and elastic. 3. Transfer the dough mixture to a large bowl and cover with plastic wrap. Place the dough in the refrigerator to rise overnight. 4. Line two baking sheets with parchment paper. Remove the brioche dough from the refrigerator and divide into equally-sized pieces -- 8 for large buns, or 16 for "slider-sized" buns. Flour your hands lightly and shape each piece of dough into a small ball. Place the dough balls, evenly spaced, on the the two baking sheets. Cover with plastic wrap and let dough rise in a warm place for approximately one to two more hours -- I enclose my dough with plastic without letting the plastic touch the dough. 5. Set a large pan of water on the floor of the oven and place a rack on the middle shelf. Preheat the oven to 400˚F. Beat the remaining egg with 1 tablespoon of water. Brush the top of the dough with the egg. Sprinkle each dough ball with poppy seeds, sesame seeds, or leave plain. Bake brioche buns (I do one sheet at a time) for 15 minutes, or until golden brown. Remove to a cooling rack. If not using that day, freeze buns in an air-tight freezer bag or container.

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