Brioche Buns

Brioche Buns

16 min bake, 180°C (160°C fan), makes 8

Ingredients

Tangzhong
strong white flour  20g
milk                100g

Dough
strong white flour  400g
caster sugar        40g
fast action yeast   7g
salt                8g
milk                140g
egg                 1
unsalted butter     60g

To finish
egg                 1
sesame seeds        to top

The tangzhong, a cooked flour paste, is what keeps them soft for days.
Warm the milk to lukewarm, not hot.

Recipe

1. Whisk the tangzhong flour and milk in a small pan. Heat, stirring, until it thickens to a paste. Cool.

2. In a stand mixer with the dough hook, mix the dough flour, sugar, yeast and salt. Add the milk, egg and tangzhong. Knead on low to bring together, then medium 5 minutes.

3. Add the butter a bit at a time, then knead 8 to 10 minutes until smooth and shiny.

4. Cover and prove until doubled, 1 to 1.5 hours.

5. Divide into 8, shape into tight balls, space on a lined tray. Prove 1 hour until puffy.

6. Egg wash and scatter sesame. Bake at 180°C (160°C fan) for 16 to 18 minutes until deep golden.

7. Brush with melted butter while warm.

❄ Freezer
Freeze: bake the full batch, cool fully, wrap each bun. Warm from frozen in the oven.
Bake once and freeze, dough balls prove unevenly from frozen.
Keeps: 3 months frozen.