Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup warm milk (about 110°F)
Instructions
- Activate the yeast: Warm the milk to 110°F, stir in sugar, and sprinkle yeast on top. Let it sit until foamy for about 5-10 minutes.
- Make the dough: In a bowl, combine flour and salt. Add the yeast mixture and beaten eggs; mix until shaggy.
- Knead the dough: On a floured surface, knead for 8-10 minutes until smooth and elastic.
- Incorporate butter: Gradually knead in softened butter until fully absorbed.
- First rise: Place dough in a greased bowl, cover, and let it rise in a warm spot until doubled (1-2 hours).
- Shape the buns: Punch down the dough, divide into equal pieces (8-10), and shape them into balls.
- Second rise: Arrange on a parchment-lined baking sheet, cover, and let rise for another hour until puffy.
- Bake: Preheat oven to 375°F. Brush with an egg wash (beaten egg mixed with water) and bake for 15-20 minutes until golden brown.
Notes
- For added flavor, experiment by incorporating vanilla extract or citrus zest into the dough.
- Store your brioche buns at room temperature in an airtight container for up to three days or freeze them for later enjoyment.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 bun (70g)
- Calories: 220
- Sugar: 3g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg