Brioche Bun

Ingredients

• 0.75 cups whole milk – warmed to 105–115°F
• 2.25 tsp instant yeast
• 3 tbsp granulated sugar
• 3.5 cups all-purpose flour
• 1.5 tsp kosher salt
• 2 large eggs – at room temperature
• 8 tbsp unsalted butter – softened and cut into pieces
• 1 tsp vegetable oil
• 1 large egg – beaten with milk (for egg wash)
• 1 tbsp whole milk – for egg wash

Instructions

1. Warm the milk to 105–115°F. Line a large baking sheet with parchment paper.
2. In the bowl of a stand mixer, whisk together the flour, sugar, instant yeast, and salt.
3. Add the warm milk and 2 large eggs. Mix with the dough hook on low until a shaggy dough forms, 2–3 minutes. Scrape the bowl as needed.
4. With the mixer running on medium-low, add the softened butter a few pieces at a time until fully incorporated, 3–4 minutes.
5. Increase to medium and knead until the dough is smooth, elastic, and pulls cleanly from the bowl sides, 8–10 minutes more (it should stretch thinly to a windowpane). Knead by hand 2–3 minutes if needed to finish tightening.
6. Lightly oil a medium bowl with the vegetable oil. Shape the dough into a ball and place it in the bowl, turning to coat. Cover and let rise in a warm spot until doubled in size, 60–90 minutes.
7. Turn the dough onto a lightly floured surface. Gently deflate and divide into 8 equal pieces (about 95 g each). Shape each piece into a tight ball by tucking edges under and rolling under a cupped hand.
8. Rest the balls, covered, for 10 minutes, then gently flatten each to a 3.5–4 inch disk. Arrange evenly on the prepared sheet, leaving space to expand.
9. Cover loosely and proof until very puffy and risen about 75%, 60–90 minutes. The dough should slowly spring back halfway when lightly pressed with a fingertip.
10. Near the end of proofing, heat the oven to 375°F. In a small bowl, beat 1 large egg with 1 tbsp milk.
11. Brush the tops lightly with the egg wash, avoiding drips down the sides. Bake until deep golden brown and an instant-read thermometer reads 195–200°F in the center, 15–18 minutes.
12. Cool on the sheet 5 minutes, then transfer buns to a rack to cool at least 30 minutes before slicing or serving.