Brioche Buns

Unlike French Brioche bread, this recipe calls for very little butter. They are soft, pillow-like, tender, yet rich in flavour. The secret lies in the preparation of a tangzhong; which is an easy step to prepare ahead of making the bread. Tangzhong is a bread technique originating in Asia by Taiwanese cookbook author Yvonne Chen in her book 65º C Bread Doctor. The technique is best known for giving Japanese Milk Bread its signature feathery soft texture. This recipe is versatile and can be used to make a beautiful bread loafs as well. The name and extra step may be daunting for many, but give it a try and you will never bake the same way again.

INGREDIENTS

Tangzhong (low heat)
20 Gr. All purpose flour (bread flour is ideal)
30 Ml water
60 Gr. milk

DOUGH
320 Gr. Bread flour or All purpose flour
9 Gr. Instant dried yeast
7 Gr. Salt
25 Gr. Sugar
120 Ml. Tepid water
1 Large egg at room temperature
12 Gr. Milk Powder (optional, but it is provides an additional lightness to the bread)
45 Gr. Butter at room temperature

Eggwash for glazing
1 large egg
1 tbsp of milk
Sesame seeds

PREPARATION

Start by preparing the Tangzhong – In a small pan, pour in the milk, water and finally the flour. At medium heat, mix everything until a paste forms. Cook for about two minutes whilst constantly stirring. The final texture should be a thick paste and somewhat runny.
Set aside to cool.

In a bowl of a stand mixer, pour in the water, sugar and yeast. Mix well and let it sit for a few minutes to ensure the yeast is alive and active.
Pour in the rest of ingredients, including the previously prepared tanghzong and with a dough hook, mix everything at a low speed to start, then increase the speed to a medium level for about 10 minutes. All the ingredients should be thoroughly mixed, including the butter which should be fully incorporated.
Remove the dough from the bowl and form a ball. Place in a bow and cover with a cling film.
Let it rise for an hour and half, until doubled in size.

After the rising period, turn the dough on a floured surface and cut it in 6 pieces for larger buns or 12 for smaller ones.
Place on a baking sheet covered with parchment paper and cover the buns with a tea towel. Let the dough rest for 30 minutes.

Whilst the dough is on its final rise, turn the oven on at 190 Celsius – 425 Fahreinheit.

Just before baking, mix an egg at room temperature with a little milk and brush each bread roll generously. Garnish with a few sesame seeds and bake for 15 minutes.