Today, I offer my sincerest apologies. On May 22, 2012, I posted a recipe for light brioche buns, promising you the brioche bun to end all brioche buns. Look no further, I said. And then, in the recipe, I asked you to use not only bread flour but also a third cup of all-purpose flour. And I didn’t offer you any measurements in weights; I gave you cups only. And I asked you to bloom your yeast in warm milk and warm water, but I didn’t tell you how warm the milk and water should be. And I had you soften butter and massage it into the flour. I even asked you to scoop up the mixed dough and slap it down on the counter. And I asked you to knead your dough for 8 to 10 minutes until it was smooth and elastic. Friends, I am sorry. I promise never to do this again. I promise never to ask you to use two types of flour unless it’s completely necessary. I promise never to ask you to bloom yeast. I promise to always give you weights of flour. I promise never to ask you to knead dough unless it serves some purpose. I promise. I promise. I promise. PS: Foolproof Homemade Bialys: A Step by Step Guide
How to Make Brioche Buns, Step by Step
The recipe included below is similar in makeup to the light brioche bun I once loved — there’s a little milk, a little butter, a little egg — but the method is simpler: in sum, it follows the Bread Toast Crumbs no-knead method.
Instant Yeast vs. Active Dry Yeast
In nearly every bread recipe on this site, I call for using instant yeast, SAF being my preference. The reason for this is because with instant yeast, you do not need to proof it — you simply stir it into the flour and salt or other dry ingredients just as you would baking soda or baking powder. Instant yeast makes bread baking so much easier and faster. If you can only find active-dry yeast, however, here’s what you do:
How to Proof Yeast
In general, proofing yeast simply requires sprinkling the active-dry yeast over the lukewarm water with a little bit of the sugar, letting it rest for 10-15 minutes or until the yeast gets foamy; then proceeding with the recipe. In this recipe, this is what you’ll do: Whisk the egg with the water. Add the heated milk-butter mixture. Stir to combine. The mixture should be lukewarm to the touch. Sprinkle the yeast over top and let stand for 15 minutes or until it gets foamy; then proceed with the recipe.
Mix the Brioche Dough
Whisk together the dry ingredients (flour, salt, sugar, and instant yeast). I cannot recommend enough using a digital scale to measure the flour. Volume measurements simply are not accurate. Create a lukewarm liquid by whisking together a hot milk-butter mixture into a cold water-egg mixture. The combined liquids will be perfectly lukewarm — no need to take its temperature. Combine the wet and dry ingredients.
No Knead to Knead
Mix with a spatula, stirring just until a sticky dough ball forms — no kneading necessary… save yourself the trouble! This is a high-hydration, wet dough. There is no need to knead it, which would require adding a lot more flour to the dough to make it manageable, which is what we don’t want. The high hydration dough makes for a light, airy crumb. Place in a warm spot to rise (see the tip in the recipe box below for creating a warm spot to rise), and let rise till doubled. Punch the dough down using two forks. Portion the dough into 8 to 10 pieces.
Shape the Brioche Buns
Using flour as needed, shape each portion into a ball, using the pinky edges of your fingers to tuck the dough under and create tension. See video for guidance.
Let the Buns Rise
Depending on the time of year and the temperature of your kitchen, the second rise here will take more or less time. The buns likely won’t double in volume, but they’ll look considerably puffed and they’ll feel light to the touch. Brush each bun with an egg wash.
Bake the Brioche Buns
Transfer the pan to the oven, and bake for about 15 to 20 minutes or until the buns are evely golden.
Baking Timeline
You can make these rolls two ways: I love the convenience of mixing dough at night and baking the following day, but you absolutely can mix and bake these the same day and get great results. PS: No-Knead Thyme Dinner Rolls PPS: Overnight Brioche Cinnamon Rolls These brioche buns are perfect for burgers, pulled pork, and sandwiches of all kind, but I especially love them with Joanne Chang’s Famous Egg Sandwich from the Flour, Too cookbook: You can sprinkle the buns with seeds or everything bagel seasoning, too: 4.9 from 176 reviews To create a warm spot for your bread to rise, turn your oven on for one minute, then shut it off. That brief blast of heat will create a cozy place for your bread to rise. As always: for best results, use a digital scale to weigh the ingredients. Water: Some people find this dough very wet and tricky to work with. If you live in a humid area, I would consider cutting some of the water back. If you are measuring with cups, hold 1/3 cup water. If you are using a scale, hold 75 g. You can always add the water back in when you are mixing if it seems dry. Reference the photos above and the video for how sticky/wet the dough should appear. If using active dry yeast: Whisk the egg with the water. Add the heated milk-butter mixture. Stir to combine. The mixture should be lukewarm. Sprinkle the yeast over top and let stand for 15 minutes or until it gets foamy; then proceed with the recipe. A Fun Variation: After brushing with the buns with the eggwash, sprinkle the buns with seeds or everything bagel seasoning.
