Brioche Bun Recipe

Name: Brioche Bun
Prep time: 135 min
Cook time: 15 min
Total time: 150 min
Yield: 6
Cuisine: Korean
Ingredients: 320g Bread flour; 45g Sugar; 6g Salt; 6g Instant dry yeast; 120g Egg; 85g Milk; 75g Unsalted butter

by Cooking Tree 2024-05-09

written by Cooking Tree 2024-05-09

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Cooking Tree is serving you a delectable recipe for Brioche Bun, and we’ll show you how to prepare it from scratch.

I made a fluffy and soft brioche filled with buttery flavor.
Brioche has a higher ratio of sugar, eggs, and butter than breakfast bread or white bread, so I think it has a deeper flavor.

Before adding the butter, the dough is a little stiff, but after kneading the butter, it becomes
it becomes a soft and fluffy dough.

I really like kneading bread dough like this.
Kneading by hand can be hard on your wrists, so I recommend using a kneader if you have one.

It’s delicious right away, or you can cut it in half and fill it with cream and top it with fruit.

It’s good because it can be utilized in various ways^^.

Enjoy the video~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

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Brioche Bun

Rating: 5.0/5
( 84 voted )

Serves: 6 Prep Time: 135 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 33 grams fat

Ingredients

320g Bread flour
45g Sugar
6g Salt
6g Instant dry yeast
120g Egg
85g Milk
75g Unsalted butter

Instructions

Add the sugar, salt, and instant dry yeast to the flour separately, coat with flour, and mix.
Add the egg and milk, mix with a spatula until no visible flour remains, cover with plastic wrap or a cotton cloth and let rest for 15 minutes.
Knead the dough by hand until smooth, about 10 minutes.
Add the room-temperature butter and knead by hand until the dough is soft and smooth, about 7 to 8 minutes.
Place in a bowl, cover with plastic wrap and let the dough rise until it has doubled in size, about 1 hour.
Remove the dough, press down with your hands to release the gas, and divide into 8 equal portions.
Roll into a ball, cover with plastic wrap, and let rise for about 15 minutes.
Remove the dough one by one, de-gas it, roll it out with a rolling pin, and shape it into a long ball.
Place in a mold, cover with plastic wrap and let rise until doubled in bulk, about 40 minutes.
Brush the tops with milk and bake in a preheated 180-degree oven for about 14-15 minutes.