Brioche Buns – very fluffy and easy to make

Ingredients for 6 big brioche buns

• Luke warm Milk 1 cup
• Instant yeast 2 tsp
• Brown sugar 2 tsp (or white sugar)
• White vinegar 1 tsp
• Salt 1 tsp
• Egg 1, big
• Oil 1/4 cup
• Plain flour 2 and 1/2 cups
• Butter 30 grams, at room temperature

Coating

• Egg yolk 1
• Nigella seeds (Kalonji) 1-2 tsp

Preparation

1. In a big bowl, add luke warm water, yeast and sugar. Mix well and allow to stand until the yeast blooms (about 10 minutes).
2. Add vinegar, salt, egg and oil and whisk well.
3. Add plain flour and knead until you get a smooth and sticky dough.
4. Add butter and knead well.
5. Cover and allow to rise until double in size about (30-40 minutes).
6. Now deflate the dough and divide into 6 parts.
7. Roll each part into a ball and place on a baking tray leaving a gap between the dough balls.
8. Allow to double in size again. This time it will take only 10-15 minutes.
9. Meanwhile, preheat the oven to 180°C.
10. When the brioche are double in size, Beat an egg yolk and brush each brioche with it.
11. Top with nigella seeds.
12. Bake in the oven at 180°C using upper and lower rod for 20 minutes or until the top is golden brown.
13. Take out and enjoy with your favorite meal.

Print Recipe

Brioche Buns – very fluffy and easy to make

Author: Naush

Ingredients

Ingredients for 6 big brioche buns

• Luke warm Milk 1 cup
• Instant yeast 2 tsp
• Brown sugar 2 tsp or white sugar
• White vinegar 1 tsp
• Salt 1 tsp
• Egg 1 big
• Oil 1/4 cup
• Plain flour 2 and 1/2 cups
• Butter 30 grams at room temperature

Coating

• Egg yolk 1
• Nigella seeds Kalonji 1-2 tsp

Instructions

• In a big bowl, add luke warm water, yeast and sugar. Mix well and allow to stand until the yeast blooms (about 10 minutes).
• Add vinegar, salt, egg and oil and whisk well.
• Add plain flour and knead until you get a smooth and sticky dough.
• Add butter and knead well.
• Cover and allow to rise until double in size about (30-40 minutes).
• Now deflate the dough and divide into 6 parts.
• Roll each part into a ball and place on a baking tray leaving a gap between the dough balls.
• Allow to double in size again. This time it will take only 10-15 minutes.
• Meanwhile, preheat the oven to 180°C.
• When the brioche are double in size, Beat an egg yolk and brush each brioche with it.
• Top with nigella seeds.
• Bake in the oven at 180°C using upper and lower rod for 20 minutes or until the top is golden brown.
• Take out and enjoy with your favorite meal.