Sweet milk brioche buns are kid’s delight, though in my house I never bought sweet buns. We are more inclined towards plain or savoury buns. My daughter Apoorva also prefers savoury ones more but when she tasted home-baked sweet milk brioche buns with milk, she too liked them! That’s the magic of home-baked fresh stuff!!
These brioche buns are enriched with lots of butter, sugar and milk. Very light, buttery, fluffy and balanced delicious sweetness; you just can’t stop with one!!
You can bake sweet buns for your little one’s birthday party by adding tutti frutti in them and pack them in return gift basket.
Brioche buns can be done with wheat flour also – the only change would be to increase the quantity of milk as wheat flour absorbs more liquid.
Get few more tips on bread/ buns baking in a seprate post from the blogWheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)
Ingredients:
Maida (all purpose flour) 2 cups
Milk powder 1 tbsp
Salt 1/2 tsp
Sugar 3 tbsp
Instant active yeast 3/4 tsp (if using dry active yeast the quantity would be 1 +1/4 tsp and you will have to bloom it before using)
Milk 1 cup minus 6tbsp (slightly warmer than lukewarm)
Butter 3 tbsp
(All ingredients except milk should be at room temperature)
Process :
Combine all dry ingredients in a big vessel.
Start adding milk and collect all ingredients in shape of a dough and knead it for 12-15 minutes. It will be wet dough but slowly by kneading it will become smooth. Keep adding butter while kneading and mix it nicely into the dough.
Keep this dough in a big oil/butter greased bowl for first proofing. Brush up top of the dough with melted butter. Cover the bowl with cling film or wet clean kitchen towel, keep it in a warm place so that the dough rises till it is double in volume. This process might take 60 to 90 minutes depending on the cold or hot temperature of your kitchen.
After first proofing, take out the dough on clean oil greased kitchen counter and gently punch it.
Knead it again to make it smooth and cut equal size buns from the dough.
Keep greasing your palms with oil/butter to roll these buns smoothly like a ball between your palms and keep them in an oil greased baking tray, keeping some distance in between because they are going to puff up nicely. Apply some melted butter on them to avoid drying, cover them and keep them for second proofing.
Second proofing gets over in 20 to 30 minutes. Pre heat oven at 190 degrees ten minutes before second proofing ends.
Brush up buns with milk and bake them at 180-185 degree for 20-25 minutes till they are nicely brown on the top and bounce back when pressed.
Take out golden brown buns and brush them with butter when they are hot.
Buns will be shiny with the touch of butter and will remain soft longer. Transfer the buns on a cooling rack if serving later.
Now keep on adding liquid and start kneading the dough. Remember, dough consistency should be little more wet and sticky than chapati dough.
Kneading for the first 8-10 minutes will be a messy task, but after 10 minutes, start adding oil /butter and knead for 5-7 minutes more. Your palms and fingers will be clean now and messy dough will turn smooth.
Grease a bowl with oil and keep the dough in it. Apply oil on top of the dough to avoid it drying and cling wrap the vessel for first proofing.
Keep the vessel at a warm place for proofing. I always keep it inside my microwave (switched off).
Apply little oil on clean kitchen top and take out the dough and punch it slightly.
Shape the dough in the form of log and cut it into equal size and roll all buns smoothly.(To get smooth shaped buns, please take a look at
Place all the buns into ready greased tray/pan and apply oil on them to avoid drying
Cover the baking tray with another larger sized vessel. I don’t cover the buns for second proofing. After brushing them with oil I just keep the tray in microwave (switched off) for 10 to 15 minutes.
Give a milk wash to all the buns and bake in a preheated oven at 180 degrees for 20-25 minutes. Baking temperature is different for all ovens so bake according to the set temperature of your oven.
After 5 minutes transfer them on a cooling rack. You can’t beat the taste of homebaked fresh warm buns. Or if you want to use them later, just warm them in microwave – they will be as soft as freshly baked.
