Brioche bun is usually sweeter and it taste more eggy than normal buns. I love the rich and buttery flavour and the soft and fluffy brioche is. It has always been on my list to attempt making broiche and I really love how it turns out! You can either pair it with beef patty or make it into a smoked salmon broiche sandwiches.
Combine the ingredients for Tangzhong together in a small pot. Cook over medium heat for about 30 seconds and keep stiring the mixture until it forms into a paste.
Broiche Bun
Combine eggs, sugar, milk, and yeast in a stand mixer with hook attachment and mix on medium-high for two minutes.
Slowly incorporate flour while mixing, then continue to mix for 10 minutes.
Add salt, then slowly add butter while mixing.
Once all of the butter has been incorporated, continue to mix on medium-low for 10 minutes.
Add in Tangzhong.
Increase the speed to medium-high for 5 minutes. Dough should be slightly sticky.
Remove the dough and transfer to a big mixing bowl, and cover with cling wrap.
Let the dough rise for one hour at room temperature.
Punch down dough and then refrigerate overnight.
Remove dough from refrigerator and roll out onto a floured surface.
Divide dough into 80g each. Roll them into a nice round bun.
Cover the buns with oiled plastic wrap.
Proof the bun until they have approximately doubled in size for 2 hours.
Brush with bun surface with egg wash.
Bake at 170 °C for about 20 minutes.
Cool the brioche loaves to room temperature on cooling racks.