Ingredients for Light Brioche Buns
- 1/2 cup (120ml) milk
- Active Dry Yeast
- 2 tablespoons granulated sugar
- Eggs
- Bread Flour
- All Purpose Flour
- 1 teaspoon salt
- Unsalted Butter
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How to Make Light Brioche Buns
- In a large glass measuring cup, combine warm water, milk, yeast, and sugar. Let stand until foamy, about 5 minutes.
- Meanwhile, beat 1 large egg in a small bowl.
- In a large bowl, whisk together 3 1/2 cups of all-purpose flour and salt.
- Cut in the softened butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Add the yeast mixture and beaten egg to the flour mixture. Stir with a dough scraper or spatula until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. (Add a little extra flour if needed, but be careful not to add too much.)
- Shape the dough into a ball, place it in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk (1-2 hours).
- Line a baking sheet with parchment paper.
- Gently punch down the risen dough. Divide it into 8 equal parts using a dough scraper.
- Shape each portion into a ball, and place them 2-3 inches apart on the prepared baking sheet.
- Cover loosely with a clean kitchen towel and let the buns rise in a warm place for another 1-2 hours, or until almost doubled in size.
- Preheat oven to 400°F (200°C) with a rack in the center. Place a large shallow pan of water on the bottom rack of the oven (this will create steam).
- In a small bowl, whisk together the remaining egg and 1 tablespoon of water.
- Brush the egg wash generously over the buns.
- Bake for 15-20 minutes, rotating the baking sheet halfway through, until the tops are golden brown and the buns sound hollow when tapped on the bottom.
- Transfer the buns to a wire rack to cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
16g
Fat
14g
Carbs
14g
