Brioche buns

Contains pork – recipe is for non-Muslims only

We show you how to master this soft bread enriched with eggs and milk. Serve split and filled with barbecued meat, burgers or pulled pork

Prep:15 mins
Cook:20 mins
plus up to 3 hrs rising

Easy

Nutrition per serving

kcal 163
fat 6g
saturates 2g
carbs 22g
sugars 3g
fibre 1g
protein 5g
salt 0.3g

Ingredients

250ml warm water
2 tsp dried yeast (not fast-action)
3 tbsp warm milk
2 tbsp golden caster sugar
450g strong flour, plus extra for dusting
4 tbsp unsalted butter, softened
2 large egg, plus 1 beaten egg, for glazing
sesame seeds, for sprinkling

Tip

Tips for success 1

You can also make the dough in a stand mixer – just follow the same method as by hand.

Tips for success 2

Oiled hands and a dough scraper will come in handy when moving and shaping the dough.

Tips for success 3

Adding steam to the oven keeps the buns moist while cooking, giving a softer crumb. If you prefer a crustier bun, simply leave out the cup of water.

Tips for success 4

The buns can be made up to a day ahead. Once cooled, store in an airtight container until needed.

Method

Mix the warm water, yeast, warm milk and sugar in a bowl. Let it stand for 5 mins until it becomes frothy – this is how you know the yeast is working.
Tip the flour and 1 tsp salt into a large mixing bowl, add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
Make a well in the centre of the buttery flour and add the warm yeast mixture and the eggs.
Use your hands to mix it into a sticky dough – don’t worry if the mixture feels a little wet at this stage, it will come together when kneading. Tip the dough out onto a floured work surface.
Knead the dough for 10 mins by stretching it on the work surface – it will still be very sticky at this stage but don’t be tempted to add too much flour.
The dough is ready when it feels soft and bouncy – this means that the gluten strands have developed. Place in an oiled bowl, cover with cling film and set aside to rise for 1-3 hrs or until doubled in size.
Once the dough has doubled in size, knock the air out and knead again for 2 mins. The dough should be much less sticky now, but add a little flour if it needs it.
Divide the dough into 12-16 even pieces. Roll into balls and arrange on lined baking trays. Loosely cover with oiled cling film and leave for about 1 hr or until doubled in size again. Heat oven to 200C/180C fan/gas 6 and place a shallow baking tray at the bottom.
Uncover the trays, brush the buns with egg and sprinkle with sesame seeds. Pour a cup of water into a baking tray at the bottom of the oven to create steam (see Tips for success, left). Bake for 20 mins or until golden, then leave to cool on a wire rack.