Gomez's Light Brioche Buns
Author: 
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 cup warm water
  • 3 tablespoons warm milk
  • 2 teaspoons active dry yeast or 1 package of rapid rise
  • 2½ tablespoons sugar
  • 2 large eggs
  • 3½ cups bread flour
  • 1½ teaspoons salt
  • 2½ tablespoons unsalted butter, softened.
Instructions
  1. In a bowl or glass measuring cup, combine warm water, milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.
  2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Using a dough hook, knead for 8-10 minutes.
  3. Shape dough into a ball and return it to bowl. Cover bowl with damp kitchen towel and let rise in a warm place until doubled in size, 1 to 2 hours.
  4. Line a baking sheet with parchment paper. Using dough scraper or kitchen knife, divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.
  5. Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
Recipe by Astro Eater at http://www.astroeater.com/light-brioche-buns/