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Ingredients
¾ cup warm water (not hot!)
1 ½ tablespoons instant yeast (2 packages)
4 cups all purpose flour (520 grams)
4 large eggs (room temperature)
¼ cup granulated sugar (50 grams)
2 teaspoons salt
½ cup unsalted butter (room temperature)
additional flour for rolling
Egg Wash
1 large egg
2 tablespoons water
Instructions
Proof the Yeast
Whisk together warm water and yeast. Set aside for 5-10 minutes until frothy and bubbly.
Make the brioche bun dough
In the bowl of a stand mixer (this can be done by hand, but will require a lot of endurance! The dough takes about 30 minutes prep time), combine flour, eggs, sugar and salt (I use the dough hook in my stand mixer).
Add yeast mixture to the bowl and beat with the dough hook on medium-low speed until the dough comes together and is smooth and elastic. This can take 10 minutes or more.
Add the butter, one tablespoon at a time, beating on medium-low speed until completely incorporated.
The dough should be very soft and sticky but not stick all over your fingers when you touch it. If necessary, add a small amount of flour (up to ¼ cup or 32 grams), beating in gradually, until tacky and smooth (see video for visual).
Place dough in large greased bowl and turn over to coat in oil. Cover with plastic wrap and place in a warm, draft-free spot to rise for 30-45 minutes, until doubled.
Uncover dough and punch down -- try to work all of the bubbles out. Roll dough into small rounds (I get 18 buns and my rounds are roughly 65-70 grams each) and place a couple inches apart on parchment lined baking sheets (I prefer light colored pans, as the buns do brown more than others).
Cover buns with a piece of plastic wrap sprayed with non stick spray (important! Because otherwise the buns will stick to the plastic) and place in a warm spot to rise for 30-45 minutes until puffed and doubled in size.
Preheat oven to 375 degrees F.
Make the egg wash: stir together the egg and water and brush gently over the tops of the buns.
Bake for 15 minutes or until golden (bake on a higher rack away from the oven element for less browning on the bottom). Remove from baking sheet to cool on a wire rack.
Storage: any buns that are not eaten the day they are baked, I prefer to freeze once cooled completely. Homemade buns don't keep the same freshness as store bought, but they are perfect out of the freezer, thawed quickly in the microwave!
