I made these buns from my basic brioche dough. In the past few days i’ve baked a couple of these because it’s so versatile. I mostly just eat it with a ton of peanut butter but I also use it for sandwiches. Truth is you can use it for anything you’d use a regular bread or bun for except that this is way delicious and also has the same difficulty level as any bread so why not make this. This requires an overnight proof in the fridge but if anything it even gets more delicious the longer it sits in the fridge. You can make delicious sandwiches such as my shredded pork sandwich with this brioche bun. If you wish for a same day brioche bun recipe, click here for my recipe.

If you wish to see how I shape my buns, check out this video one my igtv.

Recipe Yields 10 regular sized buns

what you need

1 portion of my basic brioche dough

Egg Wash

1 egg

1 tablespoon milk

Extra

Sesame seeds* optional

Directions

Prepare one portion of my basic brioche dough and set it in a warm place for 2 hrs or until it doubles in size then place the dough in the coldest part of your refrigerator overnight.

The next day…

Place baking paper on a baking tray and set aside. You might need 2 if your oven is small.

Place the dough on a floured work surface. Flour the top of the brioche and then knead into a ball . To shape divide the dough into 10 equal portions. Flour each of them so the don’t stick. A little trick to get the balls as tight as possible; place the unnshaped portions into the freezer and bring out and shape one at a time. That way they won’t cool down so fast that they get too hard to shape. Shape each piece into a smooth, tight ball. Use flour on a need-to basis. Using the heels of your palms, turn the dough clockwise in a continuous fashion to seal the seams and create tension. Make sure that your balls are very tight so they don’t spread so much when proofing. Place shaped dough on the baking tray being sure to leave at least 1/2 an inch spaces between them so they don’t touch when they rise. Set in a warm place for 1 hr 30 mins or until doubled in size.

Start preheating the oven at the 1 hr mark. Preheat oven to 190C.

To bake, brush dough with the egg wash and sprinkle the sesame seeds on tiop of dough if using any. Place tray in the center rack and bake for 20 to 23 mins.

Allow to cool down before slicing.