Brioche Buns

 Brioche Buns

FOR THE TANGZHONG (Japanese method for moist bread):

·        18 grams (2 tablespoons) bread flour (or all purpose)

·        60 grams (¼ cup) whole milk

·        25 grams (2 tablespoons) water

FOR THE DOUGH:

·        180 grams (¾ cup) whole milk, lukewarm

·        9 grams (1 tablespoon) active dry yeast

·        30 grams (2 ½ tablespoons) sugar

·        415 grams (3 ¼ cups) bread flour (or all purpose)

·        10 grams (1 ½ teaspoons) kosher salt

·        1 large egg

·        1 egg yolk

·        43 grams (3 tablespoons) unsalted butter

TOPPING:

·        Egg wash: 1 egg white + 1 tablespoon water

·        butter

MAKE THE TANGZHONG:

·        Combine all of the tangzhong ingredients in a small saucepan, whisking until no lumps remain.

·        Place the saucepan over medium heat, whisking or stirring constantly, until thickened, about 3 minutes.

·        Remove from heat and let it cool to room temperature.

MAKE THE DOUGH:

·        In the bowl of a stand mixer with dough hook, combine the lukewarm milk (between 98 and 105 degrees F), yeast and sugar. Whisk the flour and salt in the bowl of your stand mixer. Add the tangzhong, followed by the egg and egg yolk (save the egg white for the egg wash later on). Mix until a shaggy dough forms. Start kneading and add the butter, one tablespoon at a time. Do not add the next tablespoon until the first one is fully incorporated. Once all the butter is incorporated, let the stand mixer knead the dough for 8 to 10 minutes or until smooth and elastic. Form a ball with the dough and place it in a greased bowl. Cover with a kitchen towel and place it in a warm spot (like your oven, turned off) for 1 to 2 hours, or until doubled in size.

·        Gently punch the dough to deflate it. Using a bench knife, portion the dough into 10-12 equal pieces, about 95g each. Form the dough portions into small balls and place them on a parchment paper-lined baking sheet, making sure they have space to double in size. Cover with the towel and let it rise again, for up to 1 hour or until puffy. Preheat oven to 375 degrees F for at least 15 minutes. Brush the buns with egg wash (1 large egg white beaten with 1 tablespoon water), then bake for 15 to 18 minutes, or until golden brown. Remove the buns from the oven and immediately rub tops with stick of butter. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.

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