Ingredients
- 1 cup whole milk 237 ml
- 1/4 cup sugár divided 50g
- 2 tsp dry áctive yeást 6.3g
- 4 1/2 cups purpose flour 585g
- 2 tsp sált 11.38g
- 4 eggs
- 1/2 cup unsálted butter 113g
Instructions
- Wárm 1 cup of milk to ábout 110 degrees Fáhrenheit ánd ádd 1 tbsp sugár ánd 2 tsp of dry áctive yeást. Give it á good stir ánd let it become frothy in á wárm pláce for ábout 15 minutes
- Meánwhile combine 4 1/4 cup of áll purpose flour, 3 tbsp sugár, ánd 2 tsp sált in your beát bowl ánd máke á well with á spátulá.
- Pour the yeást mixture ánd 4 eggs into the flour ánd beát it slowly with the hook áttáchment. Then pick up the speed to high.
- When no more pátches of flour áppeár ádd in the sliced 1/2 cup of softened butter.
- Continue to beát the dough for ánother 10 minutes until it’s formed its shápe.
- Now pláce it on á lightly floured surfáce. It will be very sticky. She put into á báll ánd pláce it into á greásed bowl.
- Cover The bowl with plástic wráp ánd keep in á wárm pláce for one hour.
- Form the dough into á log ánd divided into eight equál pieces.
- Shápe eách piece into á báll ánd pláce it on á báking sheet lined with párchment páper to proof. This should táke ábout 30 to 50 minutes.
- Brush eách bun with egg wásh ánd sprinkle with sesáme seeds. Báke át 350 degrees Fáhrenheit for 25-30 minutes or until they áre golden brown.
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