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perfectly golden brioche buns

BRIOCHE BUNS

Soft, slightly sweet, and impossible to stop at one — these brioche buns are worth the extra step. They're perfect for burger night, or really anything that could use a softer, richer bun.
The secret is the tangzhong, a quick flour-and-milk paste you cook down before mixing the dough. It's what keeps these buns pillowy days later, not just fresh out of the oven. Let the dough rise overnight in the fridge if you can — it fits more easily around a normal schedule, and the flavor only gets better for the wait.
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Ingredients
  

TANGZHONG
  • 20 g bread flour
  • 60 mL milk
  • 40 mL water
DOUGH
  • 150 mL milk, warm
  • 7 g yeast
  • 25 g sugar
  • 375 g bread flour
  • 7 g salt
  • 1 egg + 1 egg yolk
  • 45 g European butter, softened
  • tangzhong
EGG WASH
  • 1 egg + a splash of milk

Method
 

  1. Make the tangzhong: combine the flour, milk, and water in a saucepan. Place over medium heat, stirring constantly, until thickened into a paste. Remove from heat and let cool to room temperature.
  2. In a large bow, combine the warm milk and yeast. Let sit for 5 minutes until foamy.
  3. Mix in flour, salt, sugar, cooled tangzhong, eggs, then incorporate the softened butter a little at a time. Keep mixing until a dough forms.
  4. Turn the dough out onto a floured surface and knead until smooth and elastic.
  5. Transfer the dough to a bowl, cover, and let rise for 2 hours at room temperature, or preferably in the fridge overnight.
  6. Deflate the dough. Divide into 8 equal pieces (90–100 g each). Shape into buns and place on a parchment-lined baking sheet. Cover and let rise for 1 hour.
  7. Brush with egg wash. Bake at 350°F (180°C) for 15-20 minutes (must be golden brown). Once out of the oven, brush with melted butter and let cool before serving.