Sourdough has been wonderfully experimental for my kitchen. Having baked a bit in my life I know my way around a species of pastry/ bread. With the power of sourdough bestowed upon me by the power of my best friend, I am giddy to admit that most of these sourdough recipes are originally mine.
These savory brioche buns are a wonderful alternative to a classic white bun. I highly recommend finding some sesame seeds to top these gorgeous buns with, it makes them feel all the more perfect. The shinny soft outside is greeted happily by the plush light bready insides.
In honor of today, May the fourth be with you as you bake these buns!
Yield: 8-10 Buns
- ½ cup (135g) sourdough starter
- ½ cups (115g) warm water
- 3 tbsp (33g) warm milk
- 1 tsp yeast
- 2 ½ tbsp sugar
- 1 eggs
- 3 cups (360g) bread flour
- ⅓ cup (40g) AP flour
- 1 ½ tsp sea salt
- 2 ½ tbsp butter, soft
- 2 tbsp white sesame
- 1 egg, for egg wash
- In a small bowl whisk together warm water, milk, yeast, egg, and sugar. Let sit for 10 minutes.
- In your large mixing bowl add your sourdough starter, salt, and flours. Add your yeast mixture and with a dough hook knead on low. Turning your speed up to medium-low to avoid any flour splashing out.
- Turn your mixer to medium (mine is on 4 out of 10) and slowly add your soft butter to the dough. Brioche takes a long time to come together as the butter and sugar slow down the gluten development process.
- Knead the dough until you reach window-pane development in your gluten. Cover the bowl with a kitchen towel or plastic wrap and place in a warm place to rise. Allow dough to double, about 1-2 hours.
- Prepare a pan with semolina flour dusted on the surface.
- After the dough has doubled, dust a work surface and place your dough on the floured space. Divide the dough into 8 equal pieces (or 10 if you like small buns like me!).
- On your floured surface work the pieces of dough into a ball. There’s many techniques, but any method that you discover will work. I place the ball between the palms of my hand and work the dough in circles to seal the bottom.
- Place the finsed ball on the prepared pan and cover and let rise for an hour, or when the dough has doubled.
- Reshape your balls again, building the gluten in the dough. Place your finished dough on a pan dusted with semolina flour. Repeat until all of your buns are shaped.
- Allow the buns to rise about 30minutes, or longer if the dough is slow to rise..
- About 15 minutes before your buns are ready to bake, preheat your oven to 375℉.
- Prepare your egg wash by gently beating an egg with 1tbsp of water. Using a pastry brush, brush the buns with the wash and sprinkle your sesame seeds on top.
- Place your buns in the middle rack and bake for 12-18 minutes. I like mine a deep golden brown.
- Let cool before slicing and eating.