In a large bowl, stir together the flour, sugar, dried instant yeast, salt and spices. Rub in the butter. Make a well in the centre of the flour mixture, then pour in the beaten eggs. Stir the mixture to start bringing it together, gradually adding enough milk to create a ragged ball of dough.
Place the dough into the pan, stretching it to the edges. Let the dough rise for 45 to 60 minutes, until it comes to within 1/2" of the top of the pan. Towards the end of the rising time, preheat the oven to 350°F. Grease a baking sheet, and place it on top of the risen buns. Put the covered buns into the oven, weighing the baking sheet down
In a large bowl, combine the wet ingredients (levain, water, honey, olive oil, eggs). Add the flours and mix until combined. Cover the bowl and let the dough rest for 20-30 minutes.
Combine remaining eggs, flour, sugar, salt, and vanilla essence. Mix the mixture until it's all combined. Reduce the speed when adding the butter, and continue to mix at high speed to combine. Cover the bowl with cling wrap and let it stand for 2 hours. After 2 hours, the dough should have doubled in size.
One medium-sized brioche bun (about 70 grams) typically contains around 220-250 calories, 10-15 grams of fat, 30-35 grams of carbohydrates, and 4-6 grams of protein. Brioche buns are also high in sodium, with a medium-sized bun containing around 200-300 milligrams of sodium.
Into a mixing bowl with the hook attachment, add 3 1/4 cups all purpose flour with 1 1/4 teaspoons salt and 3 1/2 tablespoons of granulated sugar. Start the mixer on low to combine the ingredients. Into a 2 cup measuring cup, add 2/3 cup whole milk (room temperature) with 1 egg and 3 tablespoons of melted butter.
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brioche bun recipe in grams
