Brioche is becoming more and more popular as we’re seeing almost all burgers served inside those soft golden brioche buns in restaurants now, and we’re not complaining!! Brioche bread dough is enriched with milk, butter, egg and sugar… so no surprise they’re super tasty! This recipe is simple but the dough is slightly more sticky than regular bread dough so make sure to coat your hands in flour before kneading!
Ingredients
- 550g Plain Flour, plus extra to dust
- 1 Tsp Salt
- 2 Tbsp Fast Action Dried yeast
- 300ml Milk
- 80g Butter
- 1 Egg
- 2 Tbsp Sugar
- Oil, for greasing
- Egg Wash
Directions
- Preheat the oven to 200ᵒC and place a large baking tray filled a quarter of the way up with water on the bottom of the oven – this will create steam to keep your buns moist in the oven.
- In a small saucepan, gently warm the milk. Stir in the sugar and butter to melt into the milk. Remove from the heat and whisk in the egg.
- Stir together the flour, yeast and salt in a large bowl.
- Pour the milk mixture into the flour and use a cutlery knife to stir. The ingredients will come together to create a slightly sticky dough.
- Dust a clean work surface with flour. Scrape the dough out of the bowl and knead it until it is smooth and it springs back when you press it.
- Separate the dough into 12 even sized pieces. Use your hands to smooth into rolls and make sure they are perfectly round or shape into sausages for hot dog buns.
- Place the rolls on a lightly oiled baking sheet, cover with oiled clingfilm and leave them to prove for 15-20 minutes or until when you press your little finger lightly into the side of the bun, the dough doesn’t spring back.
- Brush the tops of the rolls with egg wash (this will give them a golden finish).
- Bake the rolls in the middle of the oven for 10-12 minutes until they are golden. Lay a tea towel over the rolls to give them a soft crust.
