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Soft and Light Brioche Buns

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