Monday, September 27, 2010

Brioche Buns

I love the taste of homemade bread (I really need to make it more often!), but have never made homemade buns. These have been making the rounds in the blogging world, and when I planned on making a crock full of pulled pork (recipe to come!), I knew I had to try these out.

The recipe actually called for a combination of bread flour & all purpose flour, but I was currently out. They were still fantastic! I'm so glad that that I tried them, and I plan on keeping this recipe handy for the future. (Of note, when stored in an air tight container, they are still fluffy & fresh 3-4 days after being baked)

BRIOCHE BUNS (From Annie's Eats)
Makes 8-10 buns

3 tbsp. warm milk
1 cup warm water
2 tsp. instant yeast
2½ tbsp. sugar
1½ tsp. salt
1 large egg
3 1/3 cups all-purpose flour
2½ tbsp. unsalted butter, softened

1 large egg beaten with 1 tbsp. water, for egg wash
Sesame seeds (optional)

Combine the milk, water, yeast, sugar, salt and egg with electric mixer. Mix briefly to combine. Add the flours to the bowl, and mix until incorporated. Mix in the butter. Switch to the dough hook and knead on low speed for about 6-8 minutes. The dough will be somewhat tacky, but you want to avoid adding too much extra flour which will create tough buns.

Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in bulk, 1-2 hours.

Line a baking sheet with a silicone baking mat. Divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place on the baking sheet, 2-3 inches apart. Cover loosely with lightly oiled plastic wrap and let rise again, 1-2 hours, until puffed up and nearly doubled.

Set a large metal pan of water on the lowest rack of the oven. Preheat the oven to 400˚ F with a rack in the center. Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds. Bake the buns about 15 minutes rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely.

(Look at that beautiful texture!)



  1. I rarely make bread but will give these a try.

  2. It's downright chilly here in Pennsylvania so I have a pot of vegetable beef soup simmering on the stove and I'm waiting for the brioche buns dough to rise before I bake them off to accompany the soup.

    Thanks for the inspiration.