I just love these brioche buns – luxury buns to enjoy for a special breakfast, lunch or any time.
They are very easy to make, but you need a little patience as the dough has to rest overnight. But it will all be worth it, I promise!
French brioche (basic recipe), yield: 24
- 3 ¼ cup (400 g) all-purpose flour
- 4 tablespoons (35 g) powdered milk
- ¼ cup (50 g) regular sugar
- ¼ teaspoon salt
- 1 ¾ oz. (50 g) fresh yeast
- ¼ cup (50 ml) tepid water
- 3 large eggs + 1 egg yolk (use the leftover egg white to brush the buns before baking)
- ½ cup + 1 tablespoon (150 g) butter, at room temperature
- nib or pearl sugar, to decorate
Preheat the oven to 350 ˚F (180 ˚C).
Put all the dry ingredients into a mixing bowl.
Dissolve the yeast in the tepid water and add it to the flour mixture. Stir in the eggs, egg yolk and butter.
Use the dough hook attachment and mix on medium speed for about 20 minutes.
The dough may seem too sticky at first, but after 20 minutes it will be soft and smooth.
Leave to rise for about 45 minutes, room temperature.
After 45 minutes, spray the top of the dough with baking spray, cover the bowl with plastic wrap and place in the fridge for at least 6 hours or preferably overnight.
Remove the dough from the fridge to allow it to come to room temperature.
Divide in 24 pieces and roll into neat balls. Place the buns on a lined baking tray or use small molds or mini pans.
Brush them with the leftover egg white and sprinkle with sugar nibs or pearl sugar.
Bake for about 15 minutes. The baking time depends on your oven and the size of the buns.
Brioche – it’s so easy it’s like magic..