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Hey, I'm John Kanell. And today, on Preppy Kitchen, we're making some soft and buttery brioche buns. So, let's get started. First off, in the bowl of our stand mixer, we're going to add 2 and 1/2 cups, or 300 g, of bread flour. We're also using some all-purpose flour. We want these to be very soft, but we need some structure from the extra protein in the bread flour, too. 300 exactly. I also want 3/4 of a cup, or 90 g, of all-purpose flour. Sprinkle this in slowly. And if you're using a measuring cup, make sure you fluff the flour up and sprinkle it into your measuring cup before leveling it off.
Never scoop. That adds too much flour. 88 89 90 2 tbsp of granulated sugar will help us have a softer dough. It's not going to make it noticeably sweet. It just gives you that lovely, really soft texture that we want in brioche. This recipe is using instant yeast. You want one packet, or 2 and 1/4 tsp. A quarter, 1 and 1/4 2 and 1/4. And for some contrast, 1 and 1/2 tsp of salt. Half and one. Grab a whisk. And we're going to mix it up. You know, my boys love brioche. I think everybody loves brioche. It's like bread and cake had a baby. You can actually buy a nice brioche at the grocery store.
However, I've bought some, had it in my pantry for a month-us. Months and months forgetting about it. You take it out, there's no mold on it. It's as soft as the day you bought it. And then you look at the ingredients, and there is like a lot of science magic and preservatives keeping it that way. So, it tastes good, but when you make it at home, it's just as good, if not better, and you know everything that's going in. There's no preservative. It's just nice ingredients. To my flour mixture, I'm adding 3/4 of a cup of warm milk. It's 110° F to two large eggs, and I'm cracking them into a separate bowl because I do not want any shells.
Just give it a check. Good. Pop your dough hook on, and we're going to mix this on low for about 2 minutes until it comes together. Feel free to grab a spatula and just give it a little head start. Just bring it together. Your dough hook is meant to do all the brute work, but the beginning easy stuff is best done by you. Okay. See, look at that. That's much nicer. Just mix it so it's a shaggy mixture. Otherwise, you'll be waiting there for quite a while. Okay. There we go.
I'm going to give that a couple more seconds just to finish mixing up. Now, you should have 4 Tbsp of soft butter. So soft, but not melted. And we're going to add this in 1/2 Tbsp at a time while mixing on low. And you can tap it in or be responsible, turn it off, slide it in, and continue mixing. Either way. Okay. Just, you know, pause it. You can knock it off of the dough hook if you want and continue. By the way, if you like my videos, hit that subscribe button. There's two new recipes and two new shorts every week. You know, the famous quote that Marie Antoinette didn't say, "Let them eat cake." was actually in French, "Let them
eat brioche." Which is offensive because if the people don't have bread, they wouldn't have this extremely rich bread made with butter, milk, and eggs as opposed to just flour and water and yeast. And I only mention that because this is rich and delicious. We're going to mix this on low for another 10 minutes. It needs time to really incorporate all of that butter and develop some structure as well. If you inspected your dough, it would stick to your fingers, it wouldn't be fully mixed, and there's no structure. You could just pull the dough apart and it would break. We want the dough to have lots of structure and to stretch nicely.
I'll show you what that looks like after 10 minutes of mixing. After 10 minutes of mixing, it's time to take a look. So, with your clean finger, you want to see is this sticking or is it not? And I have a little bit of sticking and a lot of bit of not. I'm going to add one tablespoon of additional flour here. I think that'll just fix all my problems. Sprinkle in a tablespoon of flour if needed. If needed, as I did, mix for an additional 1 to 2 minutes after adding your additional flour. I want the dough to be tacky but not sticky and nice and elastic. While that mixes, grab a large
bowl and lightly oil it. We're going to transfer it to rise in a minute. Sticky but not sticking and if I stretch it out, you know, it's nice and elastic now. This isn't pizza dough. It doesn't have the crazy stretch because of all of that butter and milk that we added, but it's still elastic. You can tell it has some structure. Transfer that dough right in. Get it all out. One of the most important notes that I could tell anybody is that if you're on a septic system, no food at all should go in your septic. So, scrape everything down. Your bank account will
say will thank me later. I rolled this over in the oil just so it's nice and lubricated all over. I don't want it to dry out while it rises. I'm going to cover this and pop it into a nice cozy place to double in size. 45 minutes to an hour depending on how nice and cozy it is. After nearly an hour, this is now a monster giant piece of dough. Lightly flour your counter top. Like a delicious rich pizza. Mhm. Brioche pizza dough. You can fill this with like uh some Nutella and have it baked with some chopped nuts and that'll toast in the oven. And then you can top it with lots of fruit and slice it up like pizza.
Never mind about these buns. Okay, stop that. Okay. It's in a circle. Now we're going to divide this into eight equal pieces. I shouldn't have made my circle so big. I really got caught up in the whole brioche pizza situation. Once you have your quarters, you'll have eights. 1/2 * 1/4 is 1/8. Now we're going to bring the points together to create a little dumpling shape. Then you'll use your hand to round it out. However, if you're a proficient baker and you've made dinner rolls or things like this and you think, "Oh, I know what to do."
No, you don't want to do that because these really soft buns want less structure than a traditional dinner roll or like a sourdough bread loaf where you're bringing it in and really tightening it up. So, we're just going to round it out a little bit. And that's it. Now it's a really loose bun shape. We can transfer this onto a lined baking sheet and then press with your hand to flatten it. It'll be about 3 in wide. Once this rises up, it'll have the perfect bun shape. Just repeat that process for the remaining dough. So, pinch your corners together to make that beautiful dumpling.
Flip it upside down. Round it out just a little bit. Transfer to your lined baking sheet and press into a flat 3-in circle. Unlike the grocery store brioche, which lasts 7,000 years, these will last in an airtight container for up to 3 days or you can freeze them for up to 3 months. Honestly, once you make these, they'll be gone right away. Everyone's going to want seconds. Bring those corners together, flip, and roll. Technically, everything can fit onto one lined rimmed baking sheet, but um I gave them a bit too much room to rise,
so we're going to use two. That's fine. If there are some bread recipes that you'd like to see, let me know. I always have a pipeline of recipes to share, but some of those come from viewer suggestions. So, I love your comments. Keep it coming. I was not as precise as I could have been. Some of these are a little bit larger, but that's okay. I always tell people like you're a home cook in your kitchen. This is not a professional bakery. Like, I have a video for showing you how to make croissant at home, and it is a project. It's not something you do like on a whim.
They're really delicious, and they can look so beautiful, but I don't think they'll ever be as exact as like a Parisian bakery because they're using specialized equipment that you just don't have at home. They're still delicious. They're still beautiful. I encourage you to make them, but don't beat yourself up if things aren't perfect. All right, last two get pressed. And also, if they're a little bit oblong, you can stretch them out just to make them a bit more circular. Loosely cover with a towel or plastic wrap and set aside to rise for 30 to 40 minutes. About halfway into your proof time, preheat your oven to 400° F so it's nice and hot and ready for your brioche buns.
My buns have been rising for 40 minutes, and they look lovely. In a small bowl, I cracked an egg along with about a tablespoon of water. Just give it a mix. And we're going to brush these with an egg wash so that they're shiny and golden. The egg wash will also allow you to add some sesame seeds if you want that classic burger look. Look at that. It looks so glossy already. Just be gentle with your dough. I'll do a few of them with sesame seeds just so you can see. Light sprinkle on top. My brioche buns are ready to go into the oven. 400° Fahrenheit for 12 to 15 minutes or until they're golden. Halfway through, rotate the pan.
In you go. Out of the oven, golden brown, and ready to enjoy. The perfect burger bun or a delicious sandwich. Soft, delicious, and just a perfect vehicle for so many different kinds of sandwiches. I hope you had a chance to make this recipe, and if you like my videos, hit that subscribe button and check out my bread playlist.
