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.
Soft and Light Brioche Buns
- 25 g strong white bread flour
- 125 g water
- 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
- 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.
- 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.
If you like this savoury brioche recipe, you could try a sweet Swedish version with vanilla custard. Click here to find the recipe.