Our Best Brioche Bun Recipe
A brioche recipe using the Tangzhong method yields a soft, buttery bun ideal for sandwiches.
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Instructions
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Preheat oven to 375 F and line two baking sheets with parchment paper.
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To make tangzhong, combine milk and flour in a saucepan and cook over medium heat, stirring for 1 minute until it thickens into a paste.
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Transfer the tangzhong to a stand mixer bowl, add cold milk, and mix with a spatula to cool slightly.
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Add yeast, sugar, milk powder, egg, salt, and flour; mix with a hook attachment on medium speed for 10 minutes until the dough is smooth, elastic, and pulls away from the bowl.
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Add butter and mix for 8 minutes until fully incorporated into the dough.
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Form the dough into a tight ball on a lightly floured surface, then place in a greased bowl, cover with plastic wrap, and proof in a warm spot for 2 hours until doubled.
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On a lightly floured surface, divide the dough into 9 portions (about 90 grams each). Flatten each portion, pull corners to form a ball, then roll tight seam-side down. Cover the buns with plastic wrap.
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Let the buns rest for 10 minutes, then re-roll them to tighten and place on the prepared baking sheets, leaving space between each.
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Cover the buns with lightly greased plastic wrap and let rise for 1.5 hours until puffy and doubled in size.
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Whisk an egg with milk for an egg wash. Gently brush the risen buns with the egg wash and sprinkle with sesame seeds.
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Bake for 15 minutes until deep golden brown, rotating the pans halfway through baking.
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Cool the buns on the baking sheets for 10 minutes, then transfer to a wire rack.