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)
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)
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.