Soft Milk-Brioche Buns
These soft, pillowy buns combine the airy texture of a milk bun with the buttery richness of brioche. The tangzong paste gives them a tender crumb, while a quick rise and a final egg wash add shine and flavor. Perfect for burgers or sandwiches, they’re quick to make and irresistibly fluffy.
Maker: Matt
From: Instagram(view original)
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Cooking context
27 min estimated total time for 8 servings.
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Ingredients
- eggs
- yeast
- salt
- tangzong
- butter
- egg wash
- sesame seeds
Tangzong
- milk
- flour
Instructions
- 1Make the tangzong by mixing milk and flour until smooth.
- 2Add flour and eggs to the stand mixer.
- 3In a stand mixer, combine flour, eggs, milk, yeast, salt, and the tangzong; whisk until the dough comes together.
- 4Mix the dough until it forms a cohesive ball.
- 5Add the cubed butter to the dough and mix until incorporated.
- 6Let the dough rise until doubled in size, then punch it down and divide into four equal portions.
- 7Shape each portion by folding the corners to trap air and rolling into balls.
- 8Shape the dough into four round buns.
- 9Allow the buns to rise again until puffy.
- 10Brush the tops with egg wash and sprinkle with sesame seeds.
- 11Bake at 347°F (350°F) for about 12 minutes, or until golden brown.
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Frequently asked questions
- How long does it take to make Soft Milk-Brioche Buns?
- About 27 minutes in total: 15 minutes of prep and 12 minutes of cooking.
- How many servings does this Soft Milk-Brioche Buns recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Soft Milk-Brioche Buns recipe come from?
- It was shared by Matt on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.