- Yield: 12
- Prep Time: 2h 30 min
- Cook Time: 10 minutes
Quick & Easy Brioche Buns
Brioche is amazing. Fluffy, buttery, tender, and suited to go with pretty much everything from fruit preserves over eggs, ham, bacon, to burgers. They're also great as French Toast or in bread pudding. However, the traditional recipe is very(!) time consuming and not really feasible for a spontaneous brunch hankering. This recipe is from a German cookbook and passed to me by a good friend. I'll add the source, as soon as I can find out but I didn't want to wait sharing this. You don't want to live through another weekend without a freshly made brioche bun.
As often with baking, accuracy is key, so I am listing the ingredients with their weight in addition to the traditional measures. I highly encourage you to use a scale in order to get the perfect result every time. The dough makes 12 muffin sized brioche buns, but it also freezes very well. I usually make half the amount and freeze the other half. Simply defrost in the fridge overnight, let come to room temperature and use as fresh.
- For the Dough
- Active Dry Yeast - 1 packet (1/4 oz)
- Whole Milk - 1/3 cup + 2 tbsp (3.3 fl.oz)
- All Purpose Flour - 3 cups + 2 tbsp (13.5 oz)
- Granulated Sugar - 1/4 cup (1 3/4 oz)
- Eggs - 2, large
- Butter - 10 tbsp (5 oz)
- Salt - 1 tsp
- Butter - for the form
- Egg - for eggwash
- Measure the milk and heat until lukewarm (I use the microwave for this).
- Stir in the yeast and one tablespoon sugar. Set aside and let proof for 15 minutes.
- Cut the butter into small pieces and soften.
- Beat the eggs in a small bowl.
- Put the flour, remaining sugar, and salt into the bowl of an electric mixer, fitted with the dough hook and stir to combine.
- Add yeast milk, eggs, and butter and knead on low for 10 minutes. The dough will still be slightly sticky.
- Take the dough out and give it two kneads on a floured surface. Form a ball and put it back into the bowl and let rise for 60 minutes.
- Cut into 12 equally sized pieces (about 2 1/4 oz.).
- Liberally butter a standard 12 count muffin pan.
- Pinch a small amount of dough (about the size of a marble) off each piece and set aside.
- Form the larger piece into a ball and put one ball into each muffin form.
- Use your thumb or back of a cooking spoon to make a dent in the middle of each ball and brush with eggwash.
- Roll smaller balls from the pieces you put aside and put one small ball into the dents you just created. Brush with eggwash again.
- Let proof in a warm and draft free place for 45 - 60 minutes.
- Bake at 430° F (225° C) for 8 - 10 minutes.
- Serve warm or at room temperature.
Instead of making individual Brioche buns, you can also make one Brioche loaf with the same dough. Simply put the dough into a large loaf pan after the first rise. Cover and let proof in a warm and draft free place. Bake at 390° F (200° C) for about 35 minutes.