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Soft and Light Brioche Buns

30th April 2021 by Louise
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.

Soft and Light Brioche Buns

 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.

     

Print Recipe

Soft and Light Brioche Buns

Prep Time30 minutes mins
Cook Time15 minutes mins
resting time3 hours hrs
Total Time3 hours hrs 40 minutes 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.

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

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Category: Autumn, Baking, Spring, Summer, WinterTag: baking, Bread
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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
  3. Katie

    9th October 2022 at 1:25 pm

    Greetings from Norway. We made these using one third fine wholemeal flour, let the dought rest overnight in the fridge after the first rise and brought it to room temp before forming the second rise. Also had to bake them a few minutes longer but they came out really well. Have bookmarked this recipe for next time!

    Reply
    • Louise

      10th October 2022 at 4:19 pm

      Hi Katie,
      Lovely to add in a little wholegrain flour, I must do the same. I like an overnight prove in the fridge, leaves plenty pf time for the gluten to relax, resulting in light and airy buns. Thanks for taking the time to comment.

      Reply

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