Brioche buns
9 servings
20 minutes
Brioche is a classic French delicacy with a history dating back to medieval France. Originally considered the bread of nobility due to its rich composition of butter and eggs, it is airy, tender, and slightly sweet with a soft, silky taste and subtle creamy notes. Brioche pairs wonderfully with jams, creams, and chocolate spreads and can also serve as a base for luxurious desserts or French toast. Its preparation requires patience as the dough slowly matures, developing its unique structure and aroma. These golden rolls symbolize the sophistication and warmth of French cuisine, perfect for morning coffee or cozy evening tea.
1
Dissolve yeast and sugar in warm milk.
- Dry yeast: 1 teaspoon
- Sugar: 100 g
- Milk: 100 ml
2
Sift the flour with salt.
- Wheat flour: 500 g
- Salt: 0.5 teaspoon
3
Then add the yeast with sugar to the slightly beaten eggs. Continue whisking and gradually add the flour. Knead the dough for about 5 minutes until it becomes elastic. The dough should easily pull away from the sides of the bowl and not stick to your hands.
- Dry yeast: 1 teaspoon
- Sugar: 100 g
- Chicken egg: 6 pieces
- Wheat flour: 500 g
4
Add softened butter to the mixture and mix everything thoroughly.
- Butter: 200 g
5
Cover the bowl with dough with plastic wrap and let it sit for about 1 hour to double in size.
6
Then knead the dough again, cover it with plastic wrap, and place it in the refrigerator for 4 hours. It's better to leave it in the fridge overnight.
7
After 4 hours (or overnight), take the dough out of the fridge and let it warm up for about 30-40 minutes. Then divide the dough into rolls and let them rise for 30 minutes at room temperature.
8
Mix the yolk with water and brush the risen buns, then sprinkle with sugar.
- Egg yolk: 1 piece
- Sugar: 100 g
9
Bake at 180 degrees until golden brown.