Sourdough Brioche Buns
Equipment
- 1 stand mixer with dough hook
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Kitchen scale
- 1 Measuring spoons set
- 1 Dough scraper
- 1 plastic wrap or 1 reusable cover
- 2 baking sheets
- 2 sheets parchment paper
- 1 pastry brush
- 1 Cooling rack
Ingredients
- 150 gram active sourdough starter 100% hydration
- 120 gram whole milk lukewarm
- 50 gram water room temperature
- 400 gram bread flour
- 50 gram all-purpose flour
- 60 gram granulated sugar
- 8 gram fine sea salt
- 3 large eggs room temperature
- 150 gram unsalted butter very soft and cubed
- 1 large egg for egg wash
- 15 gram whole milk for egg wash
Instructions
- In the bowl of a stand mixer, whisk together the active sourdough starter, lukewarm milk, water, eggs, and sugar until mostly smooth.
- Add the bread flour, all-purpose flour, and salt to the bowl and mix with a dough hook on low speed until a rough, shaggy dough forms, about 2–3 minutes.
- Increase to medium speed and knead until the dough becomes smoother and starts to pull from the sides of the bowl, about 5–7 minutes.
- With the mixer on medium-low, add the soft butter a few cubes at a time, allowing each addition to incorporate before adding more.
- Continue mixing on medium speed until the dough is very smooth, elastic, and passes the windowpane test, about 8–12 minutes.
- Scrape the dough into a lightly greased large mixing bowl, cover tightly, and let rest at room temperature for 2–3 hours, performing 2–3 sets of stretch-and-folds every 30–45 minutes.
- After the initial rise, cover the bowl well and refrigerate the dough for a cold proof of 8–12 hours or overnight.
- The next day, lightly flour your work surface and gently turn out the chilled dough onto it.
- Divide the dough into 10 equal pieces by weight using a dough scraper and scale.
- Shape each piece into a tight ball by cupping your hand around it and rolling against the work surface until smooth and taut.
- Line two baking sheets with parchment paper and arrange 5 dough balls on each sheet, spacing them well apart.
- Lightly cover the trays with plastic wrap or a reusable cover and let the buns proof at warm room temperature until puffy, domed, and nearly doubled, about 3–4 hours.
- About 30 minutes before baking, preheat the oven to 375°F (190°C).
- In a small bowl, whisk together the egg and milk for the egg wash until well combined.
- Gently brush the tops of the proofed buns with a thin, even coat of egg wash, taking care not to deflate them.
- Bake the buns, one tray at a time, for 15–20 minutes or until deep golden brown and the internal temperature reaches about 200°F (93°C).
- Remove the buns from the oven and transfer them to a cooling rack to cool completely or until just warm before serving.
Notes
For the best texture and flavor, use an active, recently fed starter that has at least doubled and is bubbly before mixing the dough, and do not rush the long cold ferment since that is what develops the brioche’s rich aroma and softness. If your kitchen is cool, proof the buns in a slightly warm, draft-free place such as an oven with the light on, and adjust times based on how the dough looks rather than the clock. The dough should be soft but not sticky; if it feels too sticky to handle, a brief chill in the fridge or a very light dusting of flour will help with shaping. These buns are ideal for burgers or sandwiches when fully cooled, and they also freeze very well—simply cool completely, wrap tightly, and thaw at room temperature before gently reheating.
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