Brioche Buns 🍔

These are the most incredible, soft brioche buns - try them once and you’ll never go back to shop bought again! 🤤 recipe below:
INGREDIENTS:
250ml warm water
2 tsp (5g) dried yeast
3 tbsp (45ml) warm milk
2 tbsp golden caster sugar
450g strong flour
4 tbsp (60g) unsalted butter, softened
2 large eggs (plus one for glazing)
METHOD:
- mix warm water, yeast, warm milk and sugar in a jug & let it sit for 5 mins until it goes frothy
- tip flour & 1 tsp salt into a mixing bowl. Dice the butter and add into the bowl, rub together with your fingers until breadcrumb texture
- make a well in the buttery flour and add the warm liquid mixture and the eggs
- use hands to mix into a sticky dough
- lightly flour & knead for 10 mins by hand or stick it in your mixer with the dough hook attachment. The dough is ready when it feels soft & bouncy
- place dough in an oiled bowl, cover with cling film and leave to rise for 1-2 hours/until doubled in size
- once doubled in size, knock the air out, knead for another 2 mins (adding a small amount of flour if still a little too sticky but don’t overdo it)
- divide the dough into 12 even pieces, roll into balls & arrange on lined trays. Cover with oiled cling film and leave for 1 hour/until doubled in size
- preheat oven to 180C fan and put a deep tray in the bottom
- once doubled in size, uncover trays and brush the buns with the egg. You can also add sesame seeds here if you’d like
- place trays in the oven and splash a cup of water into the tray at the bottom of the oven
- bake for 15-20 mins until buns are golden brown and are hollow on the bottom when tapped
- can be sliced while still warm and enjoyed straight away
These will last 3-4 days at room temperature in a bread bin/cake tin. Alternatively you can individually bag them and pop them in the freezer. They only take a couple of hours to defrost and will defrost nice and soft!

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