Brioche Buns

Programme

S06

Makes

5-6 Buns

Prep

30 Mins (+1 Hr Prove Time)

Cook

4 Hrs

Ready

5.5 Hrs

Tips

Make sure you give the dough time to prove – its worth the wait!

Ingredients

  • 300g Strong White Bread Flour
  • 200g Plain Flour
  • 7g Fast-Action Yeast
  • 11g Fine Salt
  • 50g Caster Sugar
  • 100ml Milk, Warmed to Around 40°C(It will feel gently hot to the touch) in a microwave or small saucepan, plus 1 extra tbsp for glazing.
  • 4 Large Eggs, Beaten (+ 1 Extra for Glazing)
  • 160g Unsalted Softened Butter, Cut into Cubes
  • 2 tsp Sesame Seeds, to Decorate (Optional)

Directions

  1. Put the flours, yeast, salt and sugar into a large mixing bowl or into the bowl of a stand mixer and mix together with your hands. Put the warm milk and eggs into a jug, whisking together with a fork, then pour into the flour mixture and stir together with a palette knife or spoon until it forms a ragged dough.
  2. If mixing with your hands, transfer the dough to a work surface and pull a section of the dough upwards and then slap it back down on the worktop until the dough has come together into one cohesive mass. If you are using a stand mixer, use the dough hook and knead on a medium speed for 3 mins.
  3. Gradually add the butter, starting with a chunk of butter in the base of the dough once you’ve pulled some of it up, then slap the dough back down over the butter. Keep pulling and slapping down until the butter has disappeared, then add the next chunk, this will take around 20 mins. You may find adding an extra 25g of plain flour at the beginning will help make the dough more compliant if kneading by hand. If you are using a stand mixer; with the mixer turning on a medium speed, add one chunk of butter to the dough at a time, waiting until it’s been almost completely absorbed by the dough before adding the next one. Keep going until all the butter has been used up. The process should take around 10 mins and the dough will become very soft, elastic and glossy.
  4. Lightly oil a large mixing bowl, then gently shape the dough into a ball. Place the ball in the oiled bowl, cover with clingfilm and leave to rise somewhere (not too warm) for 1 hr-1 hr 30 mins, or until doubled in size.
  5. Once the dough has doubled, gently lift it out onto a clean worktop (no need to flour it) and knead it a little to redistribute the air bubbles. Weigh the dough, then using a sharp knife or dough scraper, cut the dough into 10 equal pieces. Each bun should weigh about 100-110g each. Line 2 large baking trays with non-stick baking paper.
  6. Take one piece of dough and pull the ends back under it to stretch the top smooth. Once you have a rough ball, put it on the work surface smooth side up and, placing your hand in a loose claw shape over it so your fingers touch the table, roll it gently anticlockwise on the worktop to form a neat, smooth ball.
  7. Finish by cupping both hands around the ball, so your little fingers and base of your hands are just underneath the ball and touching the work surface. Gently rotate the dough ball clockwise, tucking the base of the dough in on itself. Once you’re happy with the shape, carefully transfer the ball to a lined baking tray; repeat with the remaining pieces of dough. This stage is very important, as it will ensure your buns rise smoothly and won’t split in the oven.
  8. When all the dough balls are made, gently press them with the palm of your hand so they look more burger bun shape than bread roll. Cover each baking tray lightly with an oiled piece of clingfilm and leave to prove for 30 mins.
  9. To make the glaze, mix the beaten egg with the milk and a pinch of salt, then push it through a fine sieve into another bowl. Once the buns are slightly risen and puffy, glaze them all over with the egg mixture, taking time to make sure it’s neat. If you’re using sesame seeds, scatter them over the top.
  10. Transfer the buns to the oven running programme S06 for 25 mins, swapping the trays over halfway through so they bake evenly. Once risen, deep golden and glossy, remove them from the oven.
  11. Serve with butter, clotted cream and jam or pate.