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BEST EVER Sesame Brioche Buns

ginapalffy

You will never want to buy bread again!


These have quickly become my go to buns to have on hand for sandwiches, or burger buns for dinner. They are absolutely, divinely, soft and fluffy. The recipe makes 8 decent sized buns and is ideal for double batching and freezing. They take approximately 20-30 mins in handling time plus 2 hours proving and 16 minutes baking time. That's it.


Brioche is an enriched dough, so it's a little more jazzy than your standard bread bun and is made using Tangzhong. Don't worry, its not as technical as it sounds and it really makes a difference to the bread!


Tangzhong is used in baking, particularly for soft breads, to improve their texture and shelg life. It's technique that involves cooking a portion of the flour and liquid (usually water and milk) until it forms a thick paste before incorporating it into the dough.


Why is Tangzhong Used?

  1. Enhanced Moisture Retention

    • The pre-gelatinized starch in the tangzhong absorbs more water than raw flour, keeping the bread moist for longer.

  2. Softer Texture

    • The extra hydration helps create a finer, fluffier crumb, making the bread softer.

  3. Extended Shelf Life

    • Since tangzhong holds onto moisture better, the bread stays fresh and soft for several days without drying out.

  4. Improved Dough Elasticity

    • The pre-cooked roux makes the dough easier to work with, leading to better gluten development and a smoother texture.

  5. Better Rise

    • The increased moisture and elasticity contribute to a higher, lighter rise in the final bread.

Let your take-away be this: softer bread, lasts longer. That's all you need to know.


RECIPE


Makes 8 buns

20-30 minutes handling time

2 hours proving time

16 minutes baking time


Tangzong starter:

60ml whole milk

25ml water

20g strong bread flour


Brioche dough:

180ml whole milk (gently heated to 30 degrees

9g yeast

30g caster sugar

420g strong bread flour

10g salt

1 egg + 1 egg yolk

45g butter (I prefer to use unsalted)

Brioche glaze:

1 egg

generous sprinkling of sesame seeds

1 tbsp butter, melted (brushed on afetr baking)


Combine the warm milk, sugar and yeast in a jug and set aside until bubbly (5 mins). The milk should feel neither hot nor cold, it should be roughly your temperature. It is important that the milk is not too hot, because this will kill the enzymatic activity of the yeast and will prohibit the dough's ability to rise.


Combine all the tangzhong ingredients in a small pan. Place on a medium heat and whisk until no lumps. The mixture will start to thicken and form a white paste (2-3 mins). Take off the heat and allow to cool to room temperature.


Whilst the tangzhong is cooling, mix together the flour and salt in a stand mixer with a paddle attachment. Be sure to mix thoroughly as direct contact with salt will kill the yeast and result in heavy buns as opposed to light and fluffy buns. Add the yeast mixture, whilst the mixer continues moving. Whisk the eggs and slowly incorperate into the flour/yeast mixture. Finally add the cooled tangzhong.


The dough will look shaggy but this is expected. Give her time to pull it together. Replace the paddle attachment with a dough hook and leave on medium speed for 8 minutes. Once finished, you should have a clean, tidy dough. Scrape down the hook and tidy the dough into a neat ball, placing back into the bowl and covering to prove in a warm place for 1 hour.


Go for a walk. Or wash up. Whatever.


Once the dough has risen, begin shaping. Cut into 8 pieces and start by taking the corners of the piece and tucking into the center. Once all four corners are tucked into the centre, roll into a sausage shape. Roll the short edge tightly all the way along the long edge. Turn and do the same. Start on the short edge and roll along the long edge. Then tuck the side under and using the traction on the surface, twist and pull the dough into a neat ball to trap the air inside, keeping it light and fluffy. Place in a greased pan, slightly spaced apart.


Instructions and words alwasy sound more complicated than actually doing it. Have a go. Get a feel for it.


Set aside with a clean towel over and prove for another hour.


Preheat the oven to 200 degrees celsius. Whisk an egg and brush the proved buns with the egg. This is what gives it it's fabulous rich, dark glaze. Sprinkle generously with sesame seeds. The egg wash behaves like a glue so make sure you sprinkle after the egg wash is brushed on.


Bake for 16 minutes.


Leave the buns ALONE until they have cooled down. Do not disturb them. Brush the buns with melted butter and set aside to cool. The cooling process is so important, almost like a self-steam that locks in that glorious fluffiness. Only once they've cooled do you remove them from the tin and place on a rack. Once completely cooled, place in an airtight container to store, if you've not eaten them all yet.


I am obsessed with these and will you will find them on repeat in my household!



Noo Noo x



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