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Brioche buns

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Brioche Buns
Ingredients

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):

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