Homemade brioche buns

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

   How to make homemade brioche buns? Prepare your food. Take the best quality butter, without adding vegetable fats, that complies with GOST. Important!!! Before starting cooking, put the water and oil in the freezer for at least half an hour. They should be icy!

2. STEP 2

   

   Sift the flour into the large bowl in which you will knead the dough. This process will not only remove possible debris from the flour, but also enrich it with oxygen, which will make the baked goods fluffier and airier.

3. STEP 3

   

   Add dry ingredients to the flour - yeast, salt and sugar. Mix them well.

4. STEP 4

   

   Next, break the eggs into a separate bowl. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Whisk the eggs to break up the yolk. Add ice water to them and stir. Pour the egg mixture into the flour.

5. STEP 5

   

   Start kneading the dough. I’ll make a reservation right away that the dough is very tight, so I don’t recommend doing it with your hands. Better use a mixer. At the first stage of kneading, our goal is simply to mix the flour and eggs.

6. STEP 6

   

   Remove the butter from the freezer, wrap it in parchment paper and beat it hard with a rolling pin. It should turn into a flat pancake, soft like plasticine. Do not touch it with your hands, the colder the oil, the better the dough will turn out.

7. STEP 7

   

   Start adding butter to the dough a teaspoon at a time. We added and mixed in the next one. Again, I highly recommend a mixer.

8. STEP 8

   

   When all the oil has been added, the dough will soften and kneading will become easier. Continue kneading with a mixer. The dough will gradually begin to pull away from the walls. Stop, scrape the dough from the sides with a spatula and continue kneading. The dough will be finally ready when it forms a ball.

9. STEP 9

   

   Cover the bowl with a towel or cling film and leave to rise for 1 hour.

10. STEP 10

    

    After an hour, the dough will noticeably increase in volume. Place it on your desktop. There is no need to dust the surface with flour; the dough is not sticky due to the large amount of oil. Using your hands, spread it into a layer about 1 cm thick.

11. STEP 11

    

    Fold the dough: first along the long side on top of each other like a Euro envelope, then along the short side.

12. STEP 12

    

    Place the dough in the refrigerator for at least 8 hours. If it stays for 12, it’s not scary, but you don’t need less than 8.

13. STEP 13

    

    After 8 hours in the cold, the dough will become hard, but will still increase in volume. It is very convenient to work with him. Divide it into equal pieces, which quickly roll into balls. Speed ​​is important so that the butter does not start to melt from the heat of your hands. I got 10 pieces.

14. STEP 14

    

    Form buns. Roll the ball with the edge of your palm, as if separating a third - you get a “pin”.

15. STEP 15

    

    Use your thumbs to make a hole in the thick part.

16. STEP 16

    

    And insert a small ball into it from below. Place the workpiece in a paper mold. This will allow the bun to rise properly without spreading. Instead of paper, you can use any muffin tins. Shape all the balls into brioche in a similar manner. I placed the blanks in paper molds in a silicone muffin pan.

17. STEP 17

    

    Place the pieces to proof in a warm place for an hour and a half. I put it in the oven with the light on.

18. STEP 18

    

    After the allotted time, the buns will rise. Lubricate them with loose yolk.

19. STEP 19

    

    Bake the buns for 20 minutes at 190 degrees until golden brown. Remove the finished buns from the oven, cool slightly and serve. They are especially good warm. Bon appetit!

Comments on the recipe

GladisAguilera

06.11.2023

4.6

I had to register specifically to leave a review because the recipe was simply incredible!!! I baked it for the first time in my life and it turned out incredibly tasty and interesting in terms of the process) thank you very much!!!

Admin Larisa

06.11.2023

4.5

Mine just made these buns)) It turned out differently than in the photo. Apparently because I melted the drained oil and didn’t put it soft. But the taste is very good. We'll keep trying, I think)) I have a question, Laris. Isn't there enough sugar? Mine put about 150 g and they turned out barely sweet. Is it some kind of powder?..

Parslina

06.11.2023

4.6

Great recipe. In return, I'll share mine. And here is the recipe itself

Admin Larisa

06.11.2023

4.8

Well, I just don’t like putting anything on buns. They are extremely tasty without anything with tea. Especially for those who have nothing against slightly sweet buns (the key word is slightly)), it is better to add not 50, but 100 g of powdered sugar to the dough. In my family, your buns are now lovingly called " briochiki". Thank you so much for discovering such an amazing recipe!!!

Idiotka

06.11.2023

4.8

Thank you for such a detailed recipe.