Ingredients
- Active sourdough starter: 100g (fed and bubbly—mine usually peaks after about 4–6 hours in warm weather).
- All-purpose flour: 400g (unbleached, for a tender crumb).
- Bread flour: 100g (for structure).
- Granulated sugar: 50g (for that classic brioche sweetness).
- Salt: 8g (fine sea salt works great).
- Whole milk: 120ml, lukewarm (~100°F).
- Eggs: 3 large, beaten.
- Unsalted butter: 115g, softened.
Instructions
Start by combining your sourdough starter, milk, and sugar in the bowl of your stand mixer. Add the flours and salt. Mix on low speed until everything just comes together. Beat in the eggs, one at a time—don’t rush this part, or your dough might separate. Finally, add your softened butter bit by bit, letting each piece fully incorporate before adding the next.
Let your stand mixer run on medium speed for about 8 minutes. The dough should be soft and stretchy. You’ll know it’s ready when it passes the “windowpane test”—stretch a small piece between your fingers, and it shouldn’t tear easily (you should basically be able to see light through it).
Transfer your dough to a lightly greased bowl, cover it, and let it chill (literally) in the fridge overnight—about 8–12 hours. This cold ferment is what gives the buns their flavor bomb.
Take the dough out of the fridge and divide it into 10 equal portions (use your scale if you’re feeling fancy). Shape each piece into a smooth ball, rolling them gently in your palms. Place them on your lined baking sheet(s), leaving a couple of inches between each because they’ll puff up.
Cover those buns (lightly, with plastic wrap or a tea towel) and let them rise in a warm spot until they’re doubled in size—about 3–4 hours, depending on the temp.
Preheat your oven to 375°F (190°C). Brush the tops of each bun with a whisked egg for that glossy golden crust. Bake for 20–25 minutes, or until beautifully browned and smelling like absolute heaven.
Nutrition
- Calories: 220-260
- Sugar: 5-7g
- Fat: 8-10g
- Saturated Fat: 5g
- Carbohydrates: 30-35g
- Fiber: 1g
- Cholesterol: 60-80mg
Keywords: Sourdough Brioche Buns