Description

Brioche buns are rich by definition (they literally fall under "rich" doughs) with a soft, fluffy structure. Whereas standard breads can be made from nothing more than water, flour, salt and yeast, brioche buns are made with a high ratio of eggs, milk, and butter. The higher fat and protein contents is what makes this bread so special.

Directions

1. Gather the ingredients. Line two baking sheets with parchment paper.
2. To make the tangzhong, combine the milk and flour in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens into a paste, about 1 minute.
3. Transfer the tangzhong to the bowl of an electric stand mixer, then add the cold milk and mix with a spatula to combine (this will help cool the mixture slightly before adding the remaining ingredients).
4. Add the yeast, sugar, milk powder, egg, salt, and flour to the mixture. With the hook attachment, mix the dough on medium speed until it is smooth, elastic, and pulling away from the sides of the bowl, about 10 minutes.
5. Add the butter to the bowl and mix until fully incorporated, about 8 minutes.
6. Very lightly flour a work surface, then turn the dough out onto it. Use a bench scraper to bring the dough into a tight ball. Transfer to a greased bowl, then cover with plastic wrap. Place in a warm spot to proof until doubled in size, about 2 hours.
7. Turn the dough out onto a lightly floured work surface. Divide the dough into 9 portions, about 90 grams each. Working with one ball of dough at a time, flatten out the dough, then pull in the corners of the dough to make a ball. Turn the ball seam-side down and roll tight, using the tension from the counter to roll tightly. (Avoid over flouring the surface because it makes shaping difficult and if too much flour is incorporated into the dough it will make the buns dry.)
8. Set the buns aside on the counter and cover lightly with plastic wrap. Repeat with the remaining pieces of dough, keeping about an inch of space between each.
9. Let the buns rest for about 10 minutes to let the dough relax, then give them a final roll to tighten back up. Place on the the prepared baking sheets, leaving space between (do not place more than 5 on a baking sheet).
10. Cover the buns with some lightly greased plastic wrap. Leave the buns to rise again until puffy and doubled in size, about 1 1/2 hours. When there is about 10 minutes left, position two racks in the upper and lower third of the oven and heat to 375 F.
11. To make the egg wash, whisk together the egg and milk. Gently, brush the buns all over with the egg wash. Sprinkle all over with sesame seeds.
12. Bake until deep golden brown, flipping the pans in the oven half way through baking, about 15 minutes total.
13. Let cool on the baking sheets for 10 minutes, then transfer to a wire rack. Slice and served with butter or make your favorite sandwich.