Brioch Buns

 



INGREDIENTS


FOR THE TANGZHONG:


2 tablespoons (18g) bread flour


1/4 cup (60g) whole milk


2 tablespoons (25g) water


FOR THE DOUGH:


3/4 cup (180g) whole milk, lukewarm


1 tablespoon (9g) active dry yeast


2 1/2 tablespoons (30g) sugar


3 1/4 cups (415g) bread flour


1 1/2 teaspoons (10g) kosher salt


1 large egg


1 egg yolk


3 tablespoons (43g) unsalted butter


TOPPING:


Egg wash: 1 egg + 1 tablespoon water


3 tablespoons (43g) melted butter


INSTRUCTIONS


MAKE THE TANGZHONG:


Combine all of the tangzhong ingredients in a 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 a small bowl, combine the lukewarm milk , yeast and sugar. Cover 


with a towel and let it stand for 5 to 10 minutes or until foamy. 


Reserve.


Whisk the flour and salt in the bowl of your stand mixer.


Start the mixer on low, fitted with the paddle attachment. While 


running, add the yeast mixture. Let it run for a few seconds before 


adding the tangzhong, followed by the egg and egg yolk. Mix until a


 shaggy dough forms.


Remove the paddle attachment and change to the hook attachment.


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 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 8 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.


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