THE FLUFFIEST BRIOCHE BUNS
Made using the tangzhong method, these brioche buns are light, buttery and pillow-y soft! They can be enjoyed freshly baked or lightly toasted, and they make the best burgers I have ever tasted.
Provided by Olivia Mesquita
Categories Bread
Time 3h
Number Of Ingredients 13
Steps:
- Combine all of the tangzhong ingredients in a saucepan, whisking until no lumps remain.
- Place the saucepan over medium heat, whisking or stirring constantly, until thickened, about 3 minutes.
- Remove from heat and let it cool to room temperature.
- In a small bowl, combine the lukewarm milk (between 98 and 105 degrees F), yeast and sugar. Cover with a towel and let it stand for 5 to 10 minutes or until foamy. Reserve.
- Whisk the flour and salt in the bowl of your stand mixer.
- Start the mixer on low, fitted with the paddle attachment. While running, add the yeast mixture. Let it run for a few seconds before adding the tangzhong, followed by the egg and egg yolk. Mix until a shaggy dough forms.
- Remove the paddle attachment and change to the hook attachment.
- Start kneading and add the butter, one tablespoon at a time. Do not add the next tablespoon until the first one is fully incorporated.
- Once all the butter is incorporated, let the stand mixer knead the dough for 8 to 10 minutes or until smooth and elastic.
- Form a ball with the dough and place it in a greased bowl. Cover with a kitchen towel and place it in a warm spot (like your oven, turned off) for 1 to 2 hours, or until doubled in size.
- Gently punch the dough to deflate it. Using a bench knife, portion the dough into 8 equal pieces, about 95g each. Form the dough portions into small balls and place them on a parchment paper-lined baking sheet, making sure they have space to double in size. Cover with the towel and let it rise again, for up to 1 hour or until puffy.
- Preheat oven to 375ºF for at least 15 minutes.
- Brush the buns with egg wash (1 large egg beaten with 1 tablespoon water), then bake for 15 to 18 minutes, or until golden brown.
- Remove the buns from the oven and immediately brush them with the melted butter. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely
Nutrition Facts : ServingSize 1 bun, Calories 325 kcal, Carbohydrate 45 g, Protein 9 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 74 mg, Sodium 548 mg, Fiber 2 g, TransFat 1 g, Sugar 5 g, UnsaturatedFat 4 g
LIGHT BRIOCHE BUNS
Steps:
- In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.
- In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.
- Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.
- Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.
- Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 2 grams, Carbohydrate 46 grams, Fat 6 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 196 milligrams, Sugar 4 grams, TransFat 0 grams
SOFT BURGER BUNS
Combine the ingredients for brioche with a burger bun recipe to make a deliciously sweet, soft, light dough. It could also be shaped into hot dog rolls
Provided by Barney Desmazery
Categories Side dish
Time 27m
Yield Makes 9-12 (depending on size)
Number Of Ingredients 7
Steps:
- Put the milk, butter and 100ml water in a pan and gently heat until the butter is melted. Set aside to cool until just warm.
- Tip the flour, sugar, yeast and 1 tsp salt into a large bowl and gradually work in the milk mixture, then the egg, until you have a smooth dough. Tip the dough onto a floured surface or into a stand mixer fitted with a dough hook and knead until elastic and shiny. Divide into 12 (about 80g each) pieces and roll into tight balls. Transfer to baking trays lined with baking parchment, leaving plenty of space between them, and put in a warm place to prove for 30-45 mins.
- Heat oven to 200C/180C fan/gas 6. Press the rolls down gently using your hands, then brush over some milk and scatter over the sesame seeds, if you like (or, dust with some flour). Bake for 10-12 mins until risen and lightly golden. Leave to cool completely, then serve. Make up to two days ahead and keep in an airtight container.
Nutrition Facts : Calories 210 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
LIGHT BRIOCHE BUNS
Found in The New York Times - Adapted from Hidefumi Kubota, Comme Ca, Los Angeles. These may be burger bun for the weekend. Note - rising time not included - 2 to 4 hours.
Provided by Busters friend
Categories Yeast Breads
Time 1h
Yield 8 buns
Number Of Ingredients 8
Steps:
- In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.
- In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.
- Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.
- Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.
- Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
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- In the bowl of a stand mixer, whisk together warm milk, melted butter, sugar or honey and yeast. Add eggs and whisk well.
- Add the flour and salt. Start off with 2.5 - 3 cups of flour and mix that in. Add more only if needed.Use a dough hook, and mix on medium-low for 8 to 10 minutes or so. The dough should come away from the side of the bowl for the most part, and be sticky and soft. It will stay a bit tacky, that's fine - you don't want the buns to be dense.
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- Place the warm water, milk, yeast and sugar in a jug, give it a stir and leave for 5 minutes until the top of the liquid starts to foam slightly. If it doesn't foam then your yeast isn't active and you'll need to start again with a new packet of yeast.
- Place the two flours, the butter and salt into a mixer and mix together using the beater attachment for a minute - until you can no longer see lumps of butter.
- Add in the water/yeast mixture and one of the eggs, then beat again (using the beater attachment) for 10 minutes on medium speed. The dough will be sticky, but will come together in a soft, slightly sticky ball towards the end.
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