My First Brioche Buns

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My First Brioche Buns

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4 cups / 510 gr. Plain Flour + 1/2 cup for dusting
1/3 cup / 67 gr. Crystal Sugar
4 1/2 tsps / 14 gr Yeast dry instant yeast
2 tsp Salt
4 large Egg
1/2 cup / 120 ml Milk the original recipe says whole milk, I used half full
1 cup / 220 gr Butter unsalted, room temperature
Egg Wash
2 Egg Yolk
a pinch Salt

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  • 2 h + overnight
  • Serves 8
  • Medium


As you could probably see by now, I have a passion for dough. I love to knead and braid and crust and so on, but I was always afraid of making what we like to call BREAD. I looked at so many kinds of recipes and I stared at my kitchen machine that I never used and I constantly postponed. Until I found Use Real Butter! The recipe looked just perfect – not too much work, not a lot of weird terms, exact quantities, photo after every step, so I decided that this was the right time.

And I started on Saturday evening, so we could have fresh buns for our Pulled Pork Sunday. With a lot of “Oh My God, this is not going to work” I succeeded to make a beautiful dough (the machine worked like Heaven) that kept rising and impressing me. On Sunday morning I had my coffee starring at the freshly refrigerated dough, and I formed 8 nice buns that grew up and made me very proud. Ok, they cracked a bit on top but I guess I just need to practice more and Daniel made me feel really good saying that “they look rustic like this”. But all in al, it was fun to make and very easy. So super-mega-ultra thank you Jenyu from Use Real Butter for convincing me to start making bread like pro! I owe you one!

Original recipe here.

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Mix the flour, sugar, salt, egg, milk and yeast in the bowl on a stand mixer. Using a dough hook mix on low speed to combine everything. Increase the speed to medium and mix for 5 minutes. Scrape the sides of the bowl and the hook and mix for another 3 minutes.


With the mixer on medium speed add half of the butter, piece by piece (I cut it in 6). Scrape the sides of the bowl and the hook and knead by hand a few times, to help the butter incorporate. Be careful, it's sticky! Reattach the hook and keep mixing until all the butter is incorporated. Mix for another 5 minutes until the dough is smooth.


First rising

Lightly sprinkle a flat surface with flour. Take the dough out of the bowl and knead it for a few times. It will be smooth and pretty soft, but it won't stick to your hands. Flatten the dough in a round form and bring the four sides to the center, like you would wrap a gift. Form a ball and put the dough with the smooth side up, in a bowl. Let it rise, in a warm place, for one hour or until it doubles in size.


Second rising

Repeat the same procedure - flatten, knead, fold, ball in bowl. After this step you can go two ways. Or you leave it in the bowl, covered with plastic foil in a warm place for another hour, until it rises again, or you leave it in the refrigerator overnight. If you leave it overnight don't forget that you need to take out of the fridge 2-3 hours upfront, so the dough has the time to come back to room temperature.


Forming the buns

Turn the dough on a flat lightly floured surface and repeat the process. Flatten, knead, fold, form a ball. Cut the ball in 8 pieces as equal as you can. Grab one piece and shape it into a ball on the flat surface. Turn it upside down and pet the smooth surface, tucking a thin layer under the bottom, until you obtain a very smooth ball. Apparently I didn't do this long enough and as you can see my buns cracked a bit, but it's no drama, I still love them.


Set the dough balls on the baking sheet with enough room between them. Cover loosely with plastic wrap and let them rise until doubled in size for another hour. The ones in the photo are already risen and I decided to flatten them a little bit, because they looked very round. Next time I won't do it, because they will get a more beautiful shape.

Preheat your oven at 180 C. Line the tray with baking paper and fix the egg wash. Lightly beat the egg yolks and add the salt.


Using a brush cover the top of the buns with egg wash, without dripping on the paper. Drizzle some sesame on top, if you want to, and bake for 20 to 25 minutes, or until the tops are golden brown. The internal temperature should read 88 C. et them cool off and serve with burgers, pulled pork or cheesy beef. Or just with a bit of butter, because they are amazing!


I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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