Brioche Buns is still one of those “fancy” buns and bread that you can’t find in every grocery store. I will admit though I kinda squealed when Kroger started carrying the buns a few years ago. There is really nothing that is as yummy as a brioche bun especially when you add a big, juicy burger. It was a typical burger night at my house but all we had in the bread cabinet was two whole slices of bread and my husband and I both refused to get into a car and drive six miles to the grocery store for buns. My husband has been working on this recipe for a few months so it was time to perfect it and take some pictures and write down his recipe as he made his brioche buns. They are amazing and I love when he’s in the kitchen cooking. It means the dishes will be done along the way too.
Into your stand mixer (we chose this way) or bowl, add the following items: Water, milk, yeast and sugar. Mix together with a spoon or whisk and allow to become frothy, about five minutes.
While you’re waiting, add flours (bread flour and all purpose flour) to medium bowl with butter and massage using your hands until the flour becomes crumbly.
After the five minutes or when the yeast becomes frothy transfer the flour and butter mixture into the stand mixer. Then add in one beaten egg.
Beat on low until the flour has become incorporated and then turn up to medium speed with dough hook for five minutes.
Once the five minutes is up, remove dough hook and bowl from stand and cover with a piece of plastic wrap and set aside for the dough to double in size for about 1 hour.
Once the dough has doubled in size, remove and cut into four equal pieces and then cut the 4 equal pieces in half leaving you with 8 buns.
Roll each piece of dough into a ball. Do this by pinching two sides together and then pinching the other two sides together and place on parchment paper lined baking sheet and cover with kitchen towel. Let the dough double in size again for an hour to 1 1/2 hrs.
Once doubled in size, brush each bun with an egg wash and top with poppy seeds if desired and bake.
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buns
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- 1 cup warm water
- 2 TBS warm milk
- 2 tsp active dry yeast
- 3 TBS sugar
- 2 large eggs
- 3 cups bread flour
- 1/2 cup all-purpose flour
- 1 1/2 tsp salt
- 3 TBS unsalted butter, softened
Ingredients
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- Begin by adding warm water, warm milk, yeast and sugar to stand mixer and stir or whisk together. Let sit for 5 minutes until the mixture becomes frothy.
- While mixture above is sitting, beat 1 egg. Reserve second egg for end of recipe.
- In large bowl whisk together flours (bread flour and all purpose flour) and salt. Once combined, add in soften butter and rub into flour using fingers until the flour mixture becomes crumby.
- With the frothy water, milk, sugar and yeast mixture in the bowl, add in flour mixture and egg. Use dough hook to combine dough on low until the dough ball begins to form. Once formed, turn to medium speed and beat for 5 minutes.
- After the five minutes, remove the bowl from the stand and cover with plastic wrap. Allow for dough to double in size for at least 1 hour.
- Line a baking sheet with parchment paper. Remove dough from the bowl and cut into 8 equal pieces. Roll each piece of dough into a ball and place on sheet. Cover with kitchen towel and allow to double in size for at least 1 hour.
- Preheat oven to 400°F and place a oven save dish in oven filled half way with water on the bottom rack.
- When the buns have doubled in size, take towel off and brush on egg wash. Egg wash is one beaten egg and 1 TBS water. Top with poppy seeds.
- Bake in 400°F for 15 minutes, turning pan halfway through the baking process.
- Transfer buns to baking rack to allow to cool.
- When ready to serve, cut in half and serve with sandwich. (Don't cut each of them open if not using all. These may dry out sooner than you'd like.)