Perfect Brioche Buns

It’s impossible not to glow with pride and feel like a merry little homemaker when you make these. To see these emerge from the oven bathed in the most glorious glossy golden brown is the most deeply satisfying thing. Soft, springy and mildly sweet, they’re perfect little things to stuff with pulled meats or use as a lovely dinner roll.

MAKES 8 BUNS

INGREDIENTS

250 ml (9 fl oz/1 cup) warm water

3 tablespoons warm milk

2 teaspoons dried yeast

2½ tablespoons caster (superfine) sugar

450 g (1 lb/3 cups) plain (all-purpose) flour, sifted + extra, for dusting

50 g (1¾ oz/¹/₃ cup) tipo 00 strong flour, sifted

40 g (1½ oz) unsalted butter, softened

1 large egg, whisked

1¼ teaspoons salt

EGG WASH

1 large egg, whisked with 1 teaspoon milk

METHOD

Combine the warm water, milk, yeast and sugar in a bowl. Stir until the sugar has dissolved, cover with a plate and let it stand for 5 minutes, or until there are bubbles on the surface of the liquid.

Briefly use a whisk to mix together the two flours in the bowl of an electric stand mixer. Rub the butter into the flour until you have a crumbly mixture. Place the bowl on the stand with the dough hook attachment, add the egg and yeast mixture, and hook on the lowest setting for 2 minutes. Add the salt, and hook for a further 8 minutes until the dough becomes sticky and elastic. Scrape onto a well-floured work surface, pull the sides of the dough into the centre, then pop it seam side down in a lightly greased bowl. Cover with plastic wrap, and refrigerate overnight.

Divide the dough into eight equal portions. Cradle a portion in one hand, while pulling the edges and tucking onto the centre with the other hand until you have a nice round shape. Turn the ball of dough over so that the seam is underneath, then cup the top of the dough, pressing it ever so gently into the work surface, and roll in a circular motion to shape it further into a ball. Repeat until you have 8 balls.

Place each ball about 5 cm (2 inches) apart on a baking tray lined with baking paper. Cover loosely with a clean tea towel, and allow to rise in a draught-free spot – and a warm one if possible – in the house for 1 hour, or until the buns have expanded by another half of their original volume. To check whether they are ready, shake the tray and they should wobble lusciously.

Preheat the oven to 190°C (375°F) fan-forced.

Brush each bun thoroughly with the egg wash, and bake for 15–20 minutes until golden brown. Cool on a wire rack before using. These refrigerate very well in an airtight container or zip-lock plastic bag for up to 2 weeks.