• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nordic Kitchen stories

Inspired by family recipes

  • Home
  • Recipes
    • Baking
    • Bread & Buns
    • Breakfast
    • Brunch
    • Cakes
    • Canapés
    • Desserts
    • Dinner
    • Drinks
    • Festive
    • Foraged Food
    • Fika
    • Fish
    • Healthy
    • Lunch
    • Main
    • Meat
    • Pickling
    • Preserving
    • Scandinavian
    • Snacks
    • Sourdough Baking
    • Soups
    • Starters
    • Vegan
    • Vegetarian
  • Bespoke Cakes
  • Workshops
    • Sourdough Baking Workshop
    • Nordic Baking Workshop
  • Photography
  • About

Soft and Light Brioche Buns

30th April 2021 By Louise 6 Comments

Soft and Light Brioche Buns

Soft and Light Brioche Buns

These Featherlight Brioche Buns are made using the tangzhong method, they’re fluffy, pillow-soft and not too sweet!  Enjoy freshly baked or lightly toasted. Fill with just about anything savoury but they’re the obvious choice for beef, salmon or veggie burgers and pulled pork.

Using the tangzhong method is a must in this recipe.  While traditional brioche doesn’t use this technique, I find that it makes these buns especially soft.  Tangzhong is simply water or milk or both, whisked together then cooked. It then becomes a thick paste, this is added to the dough ingredients.

 A few tips:

  • always weigh the liquid in grams when making bread dough, it’s far more accurate than using a jug.
  • make sure the butter is soft and the eggs are at room temperature before proceeding.

  • add the butter slowly, one cube at a time and waiting until it’s incorporated before adding more.

  • you can place the dough in a large plastic box with a lid in the fridge to prove overnight if you wish.  Proceed from stage 5 the next day.  The buns will take a little longer to rise though.
  • for buns of an even size, use your scales to weigh the dough. Approximately 85g each.

  • a little sugar adds a touch of sweetness, characteristic of brioche bread. With the egg, it also helps to give the buns that lovely golden colour.

  • The buns freeze incredibly well; store in a freezer bag to use as-and-when.

Prove until almost double in size.
Brush with beaten egg & sprinkle with sesame seeds.
Soft and Light Brioche Buns
Bake until golden.

Print Recipe

Soft and Light Brioche Buns

Prep Time30 mins
Cook Time15 mins
resting time3 hrs
Total Time3 hrs 40 mins
Servings: 10 buns

Ingredients

Tangzhong

  • 25 g strong white bread flour
  • 125 g water

Dough

  • 75 g warm water
  • 15 g fresh bakers yeast 7g fast action yeast
  • 100 g warm milk
  • 25 g caster sugar or for a slightly healthier option 20g honey
  • 6 g fine sea salt
  • 425 g strong white bread flour plus extra for dusting
  • 50 g butter diced & at room temperature
  • 1 large egg (55g without the shell) + plus extra beaten egg for glazing
  • black and white sesame seeds for sprinkling

Instructions

Tangzhong

  • Combine the tangzhong ingredients in a saucepan, whisk until no lumps remain.
  • Place the saucepan over a medium heat, whisk constantly, until it thickens, about 1-2 minutes. Remove from heat and cool to room temperature.

Dough

  • Place the flour, salt, fast action yeast if using and sugar in the bowl of a free-standing mixer with a dough hook attached.
  • Warm the milk and water to 36°C, add the fresh yeast and honey if using and stir, pour over the flour and add the tangzhong, follow with the egg, have the motor running on medium-low.
  • When the dough has come together, start adding the butter, a cube at a time. Once all the butter is incorporated, let the stand mixer knead the dough for 8-10 minutes or until smooth and elastic.
  • Form the dough into a ball and place it in a bowl. Cover with a damp tea towel and place it in a warm place for 1 to 2 hours, or until doubled in size.
  • Gently knock back the dough to deflate it. Using a knife, portion the dough into 10 equal pieces, approx. 85g each. (Or 8 if you like them bigger, 14 if you like then slider size) Form the dough portions into small balls by cupping your hand and rolling it over the bun. Place them on a parchment paper-lined baking sheet, making sure they have space to double in size. Cover with a dry tea-towel and let them rise again, for up to 1 hour or until almost double in size.
  • Preheat oven to 190°C fan.
  • Uncover the tray, brush the buns with beaten egg and sprinkle with sesame seeds. Bake for 15 mins or until golden, then leave to cool on a wire rack.

Notes

*You can do the second proofing in the oven SWITCHED OFF.  Place a small bowl of boiling hot water at the base of the oven and leave the tray uncovered.  This is the perfect environment to aid the rise of the buns.
Soft and Light Brioche Buns

Soft and Light Brioche Buns

If you like this savoury brioche recipe, you could try a sweet Swedish version with vanilla custard. Click here to find the recipe.

Share this:

  • Print
  • Facebook
  • Twitter
  • Pinterest
  • Email

Filed Under: Baking, Bread & Buns Tagged With: baking, Bread

Previous Post: « Earl Grey, Lemon & Yogurt Loaf
Next Post: Stuffed Aubergine with Olive Tapenade »

Reader Interactions

Comments

  1. Maria Herculano

    4th May 2021 at 11:40 am

    Hi! lovely recipe!

    i was wondering if we can skip sugar (or replace if for honey). I ll bake for my baby, and sugar is not recomended for young kids..

    Thanks!

    Reply
    • Louise

      4th May 2021 at 11:59 am

      Yes, sure you can, reduce and switch to 20g honey or maple syrup.

      Reply
  2. Jane Latimer

    3rd February 2022 at 4:48 pm

    I am thinking of using oat milk, I don’t have milk on hand. Do you think this will work?

    Reply
    • Louise

      3rd February 2022 at 4:58 pm

      Yes I do Jane, oat milk will work.

      Reply
      • Jane Latimer

        12th February 2022 at 6:45 pm

        Thanks, they turned out great. Making a second batch with half whole wheat fine ground flour.

        Reply
        • Louise

          12th February 2022 at 6:48 pm

          Really pleased to hear it Jane.

          Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

Contact Louise

Topics

  • Facebook
  • Instagram
  • Pinterest

Newsletter

Please subscribe to receive all new recipes by email.

Latest posts

Lemon and Elderflower Tart

Lemon and Elderflower Tart

30th May 2022

Wild Garlic and Crab Ravioli

1st April 2022

Charred Cabbage with Cauliflower, Miso puree.

Charred Cabbage with Cauliflower, Miso Purée

16th March 2022

Braised duck with Spiced Barley

Braised Duck Legs with Spiced Barley

27th February 2022

Swedish Sourdough Skorpor - (Rusks)

Swedish Sourdough Skorpor – (Rusks)

25th January 2022

Footer

Follow Me on Instagram

With a run of wedding cakes to prepare and a few o With a run of wedding cakes to prepare and a few other projects on the go I haven’t been able to make as much sourdough as I’d like. Well I remedied that yesterday! I double fed my starter on Sunday, to get it really active and then embarked on making ciabatta. Now this has been on my bake list for some time, it’s a lovely loaf with salads or made into a giant sandwich or even toasted. 
I’m almost there on the method, it needs a little tweaking but I’m pretty pleased with the result.
I had the pleasure of making and delivering this w I had the pleasure of making and delivering this wedding cake to @sircharlesnapier yesterday. What a gorgeous setting (I’ve popped a couple of photos on stories).

This was served for dessert, so was filled with a seasonal gooseberry and elderflower compote then coated in Lemon Swiss Meringue Buttercream.
That’s it for wedding cakes, for now at least 😅
A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

Pepper Spiced Roasted Salmon with Garden Vegetable Salad.

For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
2 Lemons, zest only
1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
Chop the leaves of a bunch of parsley finely, then finely chop a small clove garlic and place in a bowl. Zest the remaining lemon half a add the lemon juice, 50ml EVOO, salt and pepper to the bowl of parsley. Mix together to a smooth sauce. You can also use a hand mixer.

Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

I love where I live but Sweden is the place to be on Midsummer’s Eve. 

Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

And of course there’s plenty of food, cold beer and schnapps, preferably spiced. 
Apart from pickled herring, new potatoes & sour cream there’ll be a main course.
Watch out for my next post in a few hours…
I promised a few recipes for midsummer…let’s s I promised a few recipes for midsummer…let’s start with dessert: a super light summer berry cake with fresh cream with a hint of vanilla.

I have made a video to show you exactly how to make this cake on stories, which I’ll save to highlights.

🍓Swedish Midsummer Berry Cake🍓

6 large free-range eggs room temperature
85g unsalted butter
1 tsp vanilla sugar or extract
160g golden caster sugar
¼ tsp fine sea salt
150g plain flour
3 tbls low sugar berry jam
strawberries and raspberries to filling the cake and decorate
* 850ml double cream, whip in 2 stages
edible flowers and herbs to decorate.
I can hardly believe that it’ll be midsummer at I can hardly believe that it’ll be midsummer at the end of the week, we’ll be celebrating as a family on Sunday. 

I’ll be posting a few Swedish inspired midsummer recipes in the next few days should you want to celebrate the summer solstice, the Scandinavia way.

Hope you’ve had a lovely weekend.

Copyright © 2022 · Nordic Kitchen stories | Cookie Notice | Website by Callia Web