Brioche Buns

Whether the Japanese Brioche buns are too hard, or too time consuming, these are another recipe for buns that are easier, require less work, and don't require any kind of mixer. There is no tangzong or egg yolks, but it is a very close second to Japanese Brioche.

Dry Ingredients:

Combine 513g Bread Flour, 5g salt, and 15g of sugar into a large (ideally metal) bowl. and mix unit combined.

Wet Ingredients: 

Combine 190g (ml) water, 30g milk, and 10g of sugar to a mixing bowl, and add 7g of yeast.

Directions:

1. Mix the wet and dry ingredients and mix with your hands. The whole thing is going to be with your hands and it will still turn out well. Mix the two and then crack an egg and knead that into the mix. 

2. When the mix is homogeneous, add 25g of softened butter and continue to knead the butter into the dough so that it is even throughout. 

3. When the butter and egg and even, knead the dough for about five mins until smooth.

4. Let the dough rise in the bowl for about an hour to about an hour and a half.

5. After that time, divide the dough into eight parts and roll them into dough balls. Click here for a more detailed instructions.

6. After 1-2 hours of the dough rising and doubling in size, Brush them with egg and place in a 375 F or 190 C for 14-17 mins until golden and cooked.

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