Brioche Buns

            

       " Brioche Buns " are rich buns with  lots of eggs, milk and butter in them unlike the regular buns. The high fat and protein content used, makes them rich and tasty.  Here I have used "Tangzhong " method to make the buns , which really gives them a soft , fluffy  and pillow- y texture. By using this method , the buns will remain soft even after days. You can use them  for making burgers, apply any spread inside them and have  or even simply eat them with a hot cup of tea or coffee.

Ingredients

• All purpose flour - 3.5 cup
• Butter ( at room temperature) - 4 tbsp + 2 tbsp for topping
• Milk - 1 cup
• Egg - 1 egg whole + 1 yolk
• Sugar - 2 tsp + 4 tbsp
• Salt - 1 1/2 tsp
• Yeast  - 2 tsp
• Egg wash  - as needed

Ingredients for the Tangzhong

• All purpose flour - 2 tbsp
• Milk -2 tbsp
• Water -1/4 cup

Method

1. Make the tangzhong by whisking  2 tbsp all purpose flour, 2 tbsp milk and 1/4 cup water in a saucepan till no lumps are  there.
2. Keep the saucepan on medium to low heat,stirring constantly till a thick , smooth batter consistency is formed.
3. Remove from fire and allow to cool completely.
4. Beat the egg and egg  yolk in a bowl and keep aside.
5. Heat milk to lukewarm (about 15 sec in microwave) . 
6. Add yeast and 2 tsp sugar to the milk and keep undisturbed for 10 mins till  it becomes frothy.
7. In a large bowl of a stand mixer,  add salt and 4 tbsp sugar to all purpose flour and mix well.
8. Fix the paddle attachment, and on lowest speed add the milk yeast mixture followed by the  egg mixture.
9. Once that gets mixed add the Tangazhong .
10. Now remove the paddle attachment and attach the dough hook.
11. Knead the dough well on low speed for about 4 minutes.
12. Once it forms a smooth dough add 4 tbsp butter and mix well for about 3-4 minutes.
13. Apply butter on top . Cover it  with a moist towel and keep undisturbed in a warm place for about 1 hr( 1 - 1:30 hrs) till the dough doubles in size. 
14. Punch down  to deflate the air and knead  the dough again for 10 minutes for 2nd proofing.
15. Make small  smooth balls and place them in a greased , parchment paper lined baking tray and cover with moist towel keep aside for 30 to 40 mins until it  rises well. 
16. Preheat oven to 375 F 
17. Apply egg wash over the balls .Sprinkle white sesame seeds.
18. Bake for 15 - 17 minutes till the bun changes to a golden brown color.
19. Once done,remove immediately and place on a wire rack. Apply butter on top and allow to cool down.

Notes

1. Discard the milk yeast mixture if it does not become frothy .(if the yeast is not good the mixture wont turn frothy and the bun won't puff up).
2. The milk should be slightly warm. (hot temperature kills yeast)
3. Do not forget to add little sugar to milk as it helps in the process of fermentation.
4. Keep a tray filled with water while baking as bun becomes soft and won't be dry.
5. You can knead the dough well with hands if you don't have a stand mixer.
6. Increase the amount of sugar, if you want the buns to be really sweet.