These Japanese Brioche buns are easy to make and will be the best buns you have ever had. There is no need for any more introduction.
This recipe is easy, yet complicated, makes 9 buns, and starts with a tangzhong, which makes it fluffier and is used in Japanese Milk Bread. The recipe works best if you weigh the ingredients on a kitchen scale, but if you get it approximately right with the volume measurements.
Tangzhong directions:
1. Place 3 tbs (30g) bread flour, 3tbs (40.5g) water, and 6 tbs (90g) milk in a sauce pan, mix and place on a med-high burner and mix with a spatula, not whisking, until it becomes gelatinous, and fluffy. Set aside until added to the dry ingredients.
Dough directions:
1. Heat 3/4 cups (180g) milk until warm, and not above 105F or 40C and add a 2 1/2 tsp (7g) active dry yeast and stir and let bloom for 5-8 mins.
2. Combine 3 3/4 cups (480g) bread flour, 1 1/2 tsp (10.5g) salt, 3 1/2 tbs (50g) granulated sugar, and whisk to combine.
3. Soften 4.5 tbs (63g) of butter, and now this is the only tricky part. If you want 6 buns, 2/3 all of the ingredients and use 1 egg and 1 egg yolk. But since you need 1 1/2 eggs and 1 1/2 yolk, you need to divide an egg in half. First put one egg and one egg yolk in a bowl, and then crack one egg and lightly beat, just so it is orange, but still thick. Weigh it (or estimate if you don't have a scale) and divide in half for the 1/2 egg, and then do the same, weigh out an egg yolk, and then add half to all of your eggs. Save all of the half eggs and the whites for brushing. Its really just put an egg and an egg yolk in a bowl, and then in another bowl crack an egg, whisk for 10 secs, and then add half to the egg and two yolks. Then add half an egg yolk to that mix also. 1 1/2 eggs and 1 1/2 egg yolks sounds way more complicated than it is. Also, you use the leftover yolk and whites for brushing so no egg is wasted.
4. In a large metal bowl, put all of the dry ingredients and start by adding the yeasty m ilk mix, and then the tangzhong in thirds and mix with the dough hooks, and then add the egg mix in batches and mix well, and then add the softened butter. mix well, and when done, oil the top and then grab with your hands and keep folding it into a dome with a smooth top. put in an oiled bowl for an hour and a half to rise.
Bun Shaping and Baking Directions:
1. After the dough has doubled in size, weigh it and then weigh the bowl without the dough and then divide by 9; it should be around 100g-110g. Weigh the dough to size and then fold it over to make a smooth top. The technique isn't hard, but it is hard to explain. If you have a flat circle of dough, take the two sides and connect them at the bottom, and then rotate and keep doing it until there is a sphere.
2. When it looks like a ball, place it on the cutting board, and place your hand on top and curl your fingers so that your hand makes a cage around the ball. Gently push down your palm on the top and move your hand in a circular motion so that it rounds out and becomes more wide then tall (they will rise now and in the oven) after then are not perfect, and more flattened out spheres, (still keep them airy) place on a parchment lined baking sheet, spread apart, and place an inverted baking sheet (it needs raised walls) on top.
3. After an hour of letting the spheres rise, take off the top sheet and brush with the egg wash and place in a preheated 375F or 190C oven for 16-18 mins, and take out when they are deep golden brown. When they come out, brush with melted butter, and enjoy!
Note: This recipe can be used for buns other than burgers, and if you want them to be bigger or smaller, you can shape them that way, but let them cook longer or shorter.
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