Professional Baker Teaches You How To Make BRIOCHE BUNS!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds more nutrients, while bread flour can be more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine can be less expensive.

Warm 1/4 cup of milk until just above body temperature and then cool slightly.

Add 1 tablespoon of active dry yeast to the milk.

Add 2 tablespoons of all-purpose flour to the yeast mixture to start activating it, and let it sit until bubbles form.

In a separate bowl, combine 1 1/2 cups of all-purpose flour, 2 tablespoons of icing sugar, and 1/4 teaspoon of salt, and stir together.

Add the yeast mixture, 2 more tablespoons of milk, and 2 eggs to the dry ingredients.

Incorporate 6 tablespoons of unsalted butter at room temperature into the mixture until fully combined.

Cover the dough and let it rest for 30 minutes to rise.

Chill the dough in the refrigerator for 8 to 24 hours to slow fermentation and develop flavor.

After chilling, shape the dough into a log and cut it into six pieces.

Roll each piece into a ball, shaping it into a snowman shape and then creating a donut shape for the classic brioche look.

Place the shaped dough into a lightly greased 4-inch brioche tin.

Cover the tin with a tea towel and let the dough rise for another 90 minutes until it fills out the pan.

Prepare an egg wash by whisking together 1 whole egg with 2 tablespoons of water, and brush it over the risen dough.

Preheat the oven to 350°F (175°C) and bake the brioche for 25 minutes until golden brown.

Let the brioche sit in the tin for 10 to 15 minutes to cool slightly before turning them out to prevent sogginess.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens