Soft Brioche Buns Homemade

In the mixer bowl, combine – warm milk, yeast, sugar, and eggs.

Combine salt with the flour, then add it to the mixer as well.

Knead on medium speed for about a minute scraping the sides of the bowl.

Once all the flour is incorporated.

Knead the dough for two minutes until smooth.

The dough will be soft and sticky – that’s ok.

Next, add the soft room temperature butter one cube at a time.

Once all the butter is in, knead again for 2 minutes until smooth and elastic and soft.

Remove the dough from the mixer bowl onto a lightly floured surface.

Form into a smooth ball.

Place in an oiled bowl and cover with plastic wrap or damp kitchen cloth.

Leave to rise in a warm place for about an hour until doubled in volume.

Then, punch the dough down. Make a smooth ball again.

Cover again and let rise in the fridge for 6 hours up to 12 hours.

Divide the dough into 8 small, 6 medium or 4 large buns.

Hold each piece of dough in your hand and gather all the seems together.

Place seam side down on the counter surface.

Place your hand on the ball and move your hand back and forth rolling the ball into your palm making sure the seams stay down at all times.

This will compress the dough which bakes beautifully, as well as seals the seams.

Cover with cling/plastic wrap and let rise in a warm place until double in size. This can take an hour up to 3 hours.

When almost doubled in volume – preheat the oven at 190 C/ 375 F.

Apply egg wash and sprinkle with sugar pearls.

Cut a cross on top to let steam out during baking.

Bake between 10 to 15 mins (depending on size and oven) or until golden brown.

If the buns get too dark on the top – tent with a foil.

As soon as you take the buns out of the oven – cover them with a clean kitchen cloth so the buns will retain the steam and stay soft.

Let rest for 15 mins before you remove the kitchen cloth or serve.