Brioche buns

Brioche Buns
Ingredients

• 1 1/2 cups (190g) warm milk (around 105°F/40°C)
• 2 teaspoons active dry yeast
• 3 1/2 cups (425g) all-purpose flour
• 1 teaspoon salt
• 1/4 cup (55g) granulated sugar
• 4 large eggs, at room temperature
• 4 tablespoons (55g) unsalted butter, softened
• 1 egg, beaten (for egg wash)

Instructions

1. Proof the yeast: In a small bowl, combine the warm milk and yeast. Stir to dissolve the yeast, then let it sit for 5-10 minutes, or until frothy.
2. Combine the dry ingredients: In a large bowl, whisk together the flour, salt, and sugar.
3. Add the eggs and yeast mixture: Add the eggs, one at a time, to the dry ingredients, mixing until each egg is fully incorporated. Add the yeast mixture and mix until a shaggy dough forms.
4. Add the butter: Add the softened butter to the dough and mix until the dough comes together in a sticky ball.
5. Knead the dough: Knead the dough for 10-12 minutes, until it becomes smooth and elastic.
6. Let the dough rise: Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
7. Punch down the dough: Punch down the dough and divide it into 4-6 equal pieces, depending on how large you want your buns to be.
8. Shape the buns: Roll each piece into a ball and then flatten it slightly into a disk shape.
9. Let the buns rise again: Place the buns on a baking sheet lined with parchment paper, leaving about 1 inch (2.5 cm) of space between each bun. Cover them with plastic wrap and let them rise for another 30-40 minutes, or until they have puffed up slightly.
10. Bake the buns: Preheat the oven to 375°F (190°C). Brush the tops of the buns with the beaten egg for a golden glaze. Bake the buns for 15-20 minutes, or until they are golden brown.
11. Cool the buns: Let the buns cool on a wire rack for at least 10-15 minutes before serving.

Nutrition Information (approximate)
Per serving (assuming 4-6 buns):

• Calories: 250-300
• Fat: 10-12g
• Saturated fat: 5-6g
• Cholesterol: 60-80mg
• Sodium: 200-250mg
• Carbohydrates: 35-40g
• Fiber: 1-2g
• Sugar: 5-7g
• Protein: 4-5g

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