Light Brioche Buns
Published June 30, 2009
Kevin Scanlon for The New York Times
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
3 tablespoons warm milk
2 teaspoons active dry yeast
2 ½ tablespoons sugar
2 large eggs
3 cups bread flour
⅓ cup all-purpose flour
1 ½ teaspoons salt
2 ½ tablespoons unsalted butter, softened
Nutritional analysis per serving
46 grams carbs; 57 milligrams cholesterol; 276 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 2 grams fiber; 195 milligrams sodium; 9 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.
- Step 2
In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.
- Step 3
Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.
- Step 4
Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.
- Step 5
Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
Private Notes
Comments
Forgot to note in previous comments - I used my KA stand mixer for this. Paddle attachment to stir the ingredients, dough hook to knead for 8 minutes at #2 speed.
240g "Warm" Water (~105°F¹) 45g "Warm" Milk (~105°F¹) 5.67g Active Dry Yeast (=4.2g Instant Yeast) 31.25g Sugar 2 Large Eggs (~100g) 471g Bread Flour 47.85g All Purpose Flour 9g Salt 2.5Tbsp Unsalted Butter, Softened (35.47g) ¹ "Warm" is subjective. The temp. should vary based on room temp. The liquid temp. can be adjusted but too high can kill the yeast. Stand Mixer - Mix flours, salt, butter w/paddle. Add yeast mixture and beaten eggs w/dough hook to knead (8mins on med-low (#3))
A pretty straight forward recipe, but it needs to be stated that this is supposed to be a very sticky dough. You SHOULD have some difficulty handling it. If mixing by hand, three stretch and folds during the bulk fermentation will further develop the gluten and makes the dough much easier to handle and shape later - it's worth the extra time hovering over the dough. The buns hold up incredibly well under a juicy patty and plenty of condiments.
easy recipe! dough is very sticky - used a dough scraper to knead and shape mine and that really helped. made 8 regular sized buns, slightly sweet, leftovers dry out a little over the following days but that just makes them better for sopping up/absorbing sauces. not sure why people are freaking out about no weight measurements - people have been baking based on volume for centuries. it strikes me as a forgiving recipe so don't be afraid of just using a measuring cup.
I've been using this recipe (without modifications) for the past two years, and it simply never fails. Best Buns Ever!
This recipe has my friends thinking I’m a baking god. Was out of milk so add 5g extra butter and they are divine. You only need 1 egg. Use a large egg and set aside a little bit after you beat it for use later as the egg wash. Add the rest to the dough as instructed.