Light Brioche Buns

Light Brioche Buns

These light brioche buns are wonderfully flavoursome. You can make them either as mini light brioche buns as I did for my Jerk Halloumi Sliders and BBQ Pulled Jackfruit recipe, or as full sized rolls. The recipe yielded 18 – 20 mini light brioche buns, or 8-10 of the larger kind. I adapted the recipe from The Clever Carrot.

Light Brioche Buns

Light Brioche Buns

  • 250ml/ 1 cup warm water
  • 3 tablespoons warm milk
  • 2 teaspoons active dry yeast
  • 2½ tablespoons sugar
  • 2 large organic eggs
  • 450g/ 3 cups bread flour
  • 75g/ ⅓ cup all-purpose flour
  • 1½ teaspoons salt
  • 2½ tablespoons unsalted butter, softened.
  • sesame seeds (optional)
  1. In a glass measuring cup, combine 1 cup warm water, 3 tbsp. milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.
  2. In a large mixing bowl add the flours, salt and butter. Mix the ingredients until it is the size of crumbs.
  3. Stir in the yeast mixture and beaten egg into the flour. Fold the liquids into the flour until you can turn the dough out onto a lightly floured surface. Start kneading the dough for 8 – 10 minutes, or until the dough feels elasticy.
  4. Shape the dough into a ball and return it to the bowl. Cover bowl with a clean, damp kitchen towel and let the dough rise in a warm place until it has doubled is size, 1- 3 hours.
  5. Line a baking sheet with parchment paper. Divide the dough into 8-10 or 18-20 equal parts, depending if you are making large or slider brioche buns.
  6. To shape the dough into balls, gently flatten each piece like a pancake. Pull up each side pinching it together in the center. Repeat until the ball is sealed.
  7. Flip the ball over (seam side down) and move to an un-floured part of your board. Place your palm over the top and gently roll into a smooth ball. Transfer to a parchment lined baking sheet, placing them 2 to 3 inches apart. Cover loosely with plastic wrap and let buns rise in a warm place for 1-2 hours, or until puffy and slightly risen
  8. Beat the remaining egg with a splash of water. When the buns are finished with the 2nd rise, gently brush each one with egg wash. At this point, you could add sesame seeds to the top of your rolls if desired.
  9. Preheat your oven to 200°C/ 400°F. and place a shallow baking pan on the oven floor. Before the dough goes in, add about ½ cup of water to the pan (to create steam). This will help keep the bread nice and moist. Bake for about 15-20 minutes or until golden brown. Transfer to a wire rack to cool completely.

Light Brioche Buns

Trackbacks/Pingbacks

  1. BBQ Pulled Jackfruit - Independent Kitchen - […] the BBQ pulled jackfruit in Light Brioche Buns which have been pan toasted in a little butter for vegetarian sliders, or with…
  2. Jerk Halloumi Sliders - Independent Kitchen - […] we have created these tasty little mouthfuls to cater for the vegetarian masses. I made my own brioche, jerk sauce and…

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