Mini Brioche Buns
My mini brioche bun recipe produces 24 miniature brioche rolls, which can be topped with various herbs, spices or sugars for the perfect snacks or miniature sandwich loaves.
Equipment
- Standing mixer fitted with dough hook
- 2 x 12 whole muffin tins or other baking tins, such as silicone mini loaf moulds
Ingredients
- ½ cup warmed whole milk approximately 104°F/40C
- 5 teaspoon dry active yeast
- 2 teaspoon salt
- 2 cup plain flour or all purpose flour levelled
- 1¾ cup strong white bread flour levelled
- 2 tablespoon caster sugar or superfine granulated
- 6 eggs
- 1 cup unsalted butter softened at room temperature + extra for greasing
Instructions
- Begin by heating the milk to about 104°F/40C. I do this by heating to simmering and then allowing to cool for about 5 to 10 minutes. Sprinkle the yeast over this and add 1 teaspoon of sugar. Stir lightly and sit aside for 10 minutes until the yeast is frothy.
- In the bowl of a standing mixer fitted with a dough hook, add the flours, salt and remaining sugar. Give a stir.
- Once the yeast is ready, add this to the mixing bowl, followed immediately by 5 eggs. Turn the mixer on to medium low and mix until a dough forms.
- Continue kneading on medium low for about 15 minutes until the dough is pulling itself off of the walls of the bowl.
- At this stage, begin adding slices of the butter, bit by bit, continuing to knead.
- Once all the butter has been added, continue kneading for a further 10 minutes until the dough is again pulling itself from the sides of the bowl.
- While the dough kneads, use a little extra softened butter to grease a separate large mixing bowl and set aside.
- When the dough is finished kneading, it will be a soft and buttery dough. Scrape this into the greased bowl and cover with cling film. Place in the refrigerator for 8 hours (or overnight) for a slow proof.
- After 8 hours, the dough should have doubled in size. Remove this from the refrigerator and turn out onto a clean work surface.
- Use a dough scraper to cut the dough into two halves. Then slice each half into twelve roughly equal pieces. Shape into rounds and place in a greased muffin tin, mini loaf moulds or well spaced on baking sheets. Cover with a clean tea towel and proof for a second time for two hours at room temperature until doubled in size.
- Meanwhile, preheat the oven to 350°F(175C/155C Fan) and make an egg wash using the remaining egg and a teaspoon of water, whisked together.
- After two hours, brush each bun with the egg wash and top with your choice of optional toppings (see note). Bake in the preheated oven for about 20 minutes until golden on top.
- Allow to cool for about 10 minutes in the tins and then remove to cool on a wire rack.
Notes
Optional topping suggestions: flaked sea salt, Old Bay seasoning, Italian herbs, Everything Bagel Seasoning, Pearl Sugar, Flavored Sugars, Cinnamon or other ground spices
Nutrition
Calories: 187kcalCarbohydrates: 21.1gProtein: 5gFat: 9.3gSaturated Fat: 5.3gCholesterol: 62mgSodium: 266mgPotassium: 52mgFiber: 1gSugar: 1.6gCalcium: 16mgIron: 1mg
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