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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. 
4.53 from 134 votes

Ingredients  

For the tangzhong:

  • 18 grams (2 tablespoons) bread flour
  • 60 grams (¼ cup) whole milk
  • 25 grams (2 tablespoons) water

For the dough:

  • 180 grams (¾ cup) whole milk, lukewarm
  • 9 grams (1 tablespoon) active dry yeast
  • 30 grams (2 ½ tablespoons) sugar
  • 415 grams (3 ¼ cups) bread flour
  • 10 grams (1 ½ teaspoons) kosher salt
  • 1 large egg
  • 1 egg yolk
  • 43 grams (3 tablespoons) unsalted butter

Topping:

  • Egg wash: 1 egg + 1 tablespoon water
  • 43 grams (3 tablespoons) melted butter

Instructions 

Make the tangzhong:

  • 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.

Make the dough:

  • 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 375 degrees F 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

Notes

Size:

For smaller buns, divide the dough into 12 pieces instead of 8. You can make them even smaller, as sliders. Time to bake will be slightly shorter.

Toppings:

If adding toppings, like seeds or flaky salt, sprinkle them on the buns after brushing with egg wash.

Make Ahead:

You can make the dough and let it do the first rise at room temperature. Once doubled, cover with plastic and refrigerate overnight or for up to 2 days.
When ready to use, remove from the fridge and continue with step 8.

Substitutions:

Please read the post before substituting the ingredients.

Storage:

While these buns are best eaten freshly baked, they can be stored - tightly wrapped or in a ziploc bag - for up to 3 days. Make sure they are completely cool before placing in the fridge.

Freezing:

For longer storage, freeze them for up to 3 months.
To freeze, tightly wrap each cooled bun individually. Then place on a baking sheet and freeze until solid. Once frozen, transfer the wrapped buns to a freezer bag.

Thawing:

Thaw at room temperature or in the oven at 350 degrees F for about 30 minutes.

Nutrition

Serving: 1bun, Calories: 426kcal, Carbohydrates: 65g, Protein: 13g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Cholesterol: 118mg, Sodium: 223mg, Fiber: 2g