Deselect All. Goo: 3/4 cup (1 1/2 sticks; 170 grams, 6 ounces) unsalted butter. 1 1/2 cups (345 grams) firmly packed light brown sugar. 1/3 cup (110 grams) honey Brioche Dough: In the bowl of a stand mixer fitted with the dough hook attachment, whisk together flour, sugar, yeast, and salt. Mix the warm milk and eggs and add to the dry ingredients in the mixer. With the mixer on low speed, knead until the dough comes together, about 2 minutes. Recipe Card & Video: Easy Brioche. I love French brioche bun which is eggy, buttery, puffy, with a soft yet crispy crumb. I had the best brioche when I visited Paris but I haven’t been able to find anything similar in the US. Most brioche bread just taste like normal bread, unlike the ones I had in France. As a result, I have to learn how to Braid the dough into a 3-strand braid. Then transfer it to a baking tray lined with parchment paper or a silicone baking mat. Connect the two ends of the braid to make a closed circle. 12. Cover the dough with a large proofing box and proof at 20~24 degrees C/ 68~75 degrees F until the dough has doubled in size. Add the brioche sponge, eggs, sugar, salt, and 2 cups of the bread flour to the bowl of a 5-quart (or larger) stand Mix these ingrediets together with the paddle attachment on 2nd speed until it is smooth. Once a thick batter forms, add another cup of bread flour. Blend until a verystiff dough forms. . 1 package dry yeast (about 2 1/4 teaspoons) ⅓ cup warm 1% low-fat milk (100° to 110°) 15 ¾ ounces unbleached all-purpose flour (about 3 1/2 cups) ⅓ cup sugar. ½ teaspoon salt. 4 large eggs, lightly beaten. 8 ½ tablespoons unsalted butter, softened and divided. Cooking spray. In a measuring cup, sprinkle the yeast over the warmed milk. Let sit until frothy, about 5-10 minutes. In the bowl of a stand mixer fitted with the dough hook attachment or in a large bowl if using a handheld mixer, whisk together the flour, salt and sugar. Turn the mixer on low and slowly drizzle in the yeast mixture. The dough should once again double in size. After rising, Preheat oven to 350 F. Beat one egg with one tablespoon of milk. Gently brush the surface of the brioche with this egg wash, being careful not to let the liquid drip down the sides. Bake the braid at 350 F for about 20 minutes. Instructions. In a large bowl, using an electric mixer fitted with a hook attachment, add the flour, sugar, salt, yeast, eggs, and milk, and knead on low speed until it comes together about 3-4 minutes. Scrape down the sides of the bowl halfway through. Let rest for 20-30 minutes. Roll out each portion into a large rectangle. Spread a cinnamon-brown sugar-butter mixture evenly over top. Roll each rectangle into a tight coil. Cut each into 9 equal portions. Space each coiled bun equally in an 8- or 9-inch pan. Transfer the pans to the fridge to rise overnight; then bake in the morning.

brioche bun recipe in grams