We've made a handy shopping list to help you make these delicious brioche buns. Don't forget to screenshot before you go shopping!
300g strong white bread flour
200g plain flour
7g fast-action yeast
11g fine salt
50g caster sugar
100ml milk, warmed to around 40°C (it will feel gently hot to the touch) in a microwave or small saucepan, plus 1 extra tbsp for glazing
4 large eggs, beaten plus 1 extra for glazing
160g unsalted butter, cut into cubes, very soft
2 tsp sesame seeds (optional) to decorate
These buns are best used on the day they’re made. If you want to get ahead, they will keep somewhere cool and dry for up to 2 days – refresh them by warming through in a medium oven before leaving until just cool to use. Can also be frozen in a plastic container or freezer bag for up to 1 month. Defrost completely at room temperature, then warm through as above before using.
This dough is best made in a stand mixer with a dough hook as it’s very sticky and can be tricky to work with. We’ve given instructions for by hand and using a stand mixer.