Giant brioche buns

🧂 Ingredients

• 2 tbsp bread flour
• ¼ cup milk
• 2 tbsp water
• ¾ cup milk

  lukewarm
• 2 ½ tbsp sugar
• 1 tbsp active dry yeast
• 3 ¼ cups bread flour
• 1 ½ tsp salt
• 1 egg
• 1 egg yolk
• 3 tbsp unsalted butter

  room temperature
• 1 egg
• 1 tbsp water
• 2 tbsp unsalted butter

  melted
• sesame seeds
• poppy seeds

Instructions

• 1 In a small saucepan over medium heat, combine bread flour, milk, and water. Keep
  whisking until a smooth and thick mixture forms.
• 2 Remove from the heat and let it cool to room temperature.
• 3 In a glass bowl, combine warm milk, sugar, and yeast. Whisk everything. Cover
  with food plastic wrap and let stand for 10 minutes.
• 4 In a stand mixer, combine bread flour and salt.
• 5 On low speed with the paddle attachment, slowly mix in yeast mixture.
• 6 After combining, add tangzhong.
• 7 Lastly, combine in eggs. Keep mixing on low speed until thoroughly combined.
• 8 Change the stand mixer to the hook attachment. Start mixing on low speed and add
  butter in thirds.
• 9 Continue kneading on low speed for 10 minutes until dough smooth and elastic.
• 10 Transfer dough into a greased glass bowl. Cover first with a kitchen towel and
  after with food plastic wrap. Place a glass bowl on a heating pad for 2 hours,
  or until doubled in size.
• 11 Punch the dough.
• 12 Lightly flour service and place their dough. With bash n' chop cutter, divide
  the dough into equal 8 pieces.
• 13 Divided portions form into balls and place them on a baking sheet lined with a
  silicone mat.
• 14 Cover with another baking sheet and place on the heating mat. Let it rise for an
  hour.
• 15 Preheat oven to 375°F.
• 16 Brush buns with egg glaze.
• 17 Bake for 15-18 minutes.
• 18 Remove from the oven and brush with melted butter while hot. Sprinkle sesame or
  poppy seeds on top of the buns, or keep them plain.
• 19 Transfer brioche buns to the cooling wire rack to cool completely, about 1 hour.
• 20 In a small bowl, whisk together egg and water.

Nutrition Info