Ingredients:

  • 1/4 cup (60ml) lukewarm water (105-115°F / 40-46°C)
  • 2 1/4 teaspoons (7g) active dry yeast (or instant yeast)
  • 1/4 cup (50g) granulated sugar
  • 3 large eggs (approx. 150g), lightly beaten
  • 3 1/4 cups (406g) all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons (9g) salt
  • 1 cup (226g) unsalted butter, softened, but still cool
  • 1 large egg
  • 1 tablespoon milk (or cream)
  • Sesame seeds, poppy seeds, or everything bagel seasoning (optional)

Instructions:

  1. Combine lukewarm water, yeast, and sugar in the bowl of a stand mixer (or a large mixing bowl). Let stand for 5-10 minutes until foamy.
  2. Add the beaten eggs to the yeast mixture and whisk gently.
  3. Add the flour and salt to the wet ingredients. Mix on low speed with the dough hook (or by hand) until a shaggy dough forms.
  4. With the mixer running on low, add the softened butter, 1 tablespoon at a time, allowing each piece to fully incorporate before adding the next. The dough will become very soft and sticky.
  5. Cover the bowl with plastic wrap and let rise in a warm place for 1-2 hours, or until doubled in size.
  6. Gently punch down the dough to release the air. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight. This chilling helps firm the dough and makes it easier to handle.
  7. Turn the chilled dough out onto a lightly floured surface. Divide the dough into 8 equal portions. Shape each portion into a smooth round bun.
  8. Place the shaped brioche buns onto a baking sheet lined with parchment paper, leaving space between them. Cover loosely with plastic wrap and let rise in a warm place for 1-2 hours, or until almost doubled in size.
  9. Preheat oven to 350°F (175°C). In a small bowl, whisk together the egg and milk to make the egg wash.
  10. Gently brush the tops of the risen buns with the egg wash. Sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning, if desired.
  11. Bake for 20-25 minutes, or until the buns are golden brown on top and sound hollow when tapped.
  12. Transfer the baked buns to a wire rack to cool completely before slicing and serving.