Sourdough Brioche Buns
Soft, glossy, sesame-topped buns leavened only with starter. Enriched with milk, egg and butter — for burgers, breakfast or school lunches.
- Difficulty
- Intermediate
- Total time
- ~8 hours (or overnight)
- Yield
- 8 buns
- Oven
- 190°C
New recipe: I'm still fine-tuning the details. Bake it, and let me know how it goes.
Method
- 1
Mix10 min
Mix flour, starter, milk, egg, honey and salt into a shaggy dough. Knead 5 minutes until smoother.
- 2
Add the butter10 min
Add the soft butter a little at a time and knead until the dough is smooth, glossy and passes a light windowpane test.
- 3
Bulk ferment4–5 hours
Cover and leave somewhere warm (25–27°C) until about 50–75% risen and puffy.
- 4
Shape15 min
Divide into 8 pieces (~105 g). Roll each into a tight ball and place on a lined tray, well spaced.
- 5
Final proof2–3 hours
Cover and proof until puffy and jiggly. Or refrigerate overnight and bake in the morning after 1 hour at room temperature.
- 6
Egg wash and bake18–20 min
Brush with beaten egg, sprinkle with sesame, and bake at 190°C until deep golden.
- 7
Cool30 min
Cool on a rack. For extra-soft buns, cover with a towel while they cool.
Enriched doughs ferment slower than lean ones — sugar and fat slow the yeast down — so be patient and keep them warm.
These freeze beautifully: bake a double batch, cool completely, and freeze in a bag.
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