These homemade buns are still made to the original recipe, drawing on the traditions of brioche. I like to use a good creamy butter. You can make large ones or smaller ones, depending on whether you want to serve them on their own, or with a savoury or sweet filling.
First, here is the list of the different ingredients you will need to prepare these amazing homemade buns, that make 6 large or 12 small ones.
For the ferment you need
- 125 g or 1/2 cup strong white flour
- 125 g or 1/2 cup water
- 5 g or 1 tsp fresh yeast
For the Dough you need
- 10 g or 2 tsp fresh yeast
- 375 g or 1 2/3 cup strong white flour, all of the ferment
- 125 g or 1/2 cup creamy butter
- 60 g or 1/4 cup caster sugar
- 150 g or 2/3 cup milk, at body temperature
- 2 large eggs
- 7 g or 1 1/2 tsp salt
Now, here are the different steps you will need to follow to make these Homemade Buns, with a preparation of 30 minutes, a resting time of 2 hours and a baking time of 20 minutes
First, Put all the ingredients for the ferment in a mixing bowl and mix together really well with your scraper. Cover with the baking cloth and leave to rest in a warm place for 2 hours.
Preheat the oven to 180°C or 350°F. Lightly grease a baking tray. Now to make the buns, put the flour in a mixing bowl and then crumble in the yeast with your fingers. Add the rest of the ingredients and mix well.
When everything starts to come together into a dough, use your scraper to help you turn it out onto your work surface. (Don’t flour it first). Work the dough until it is smooth and silky.
Lightly flour your work surface and then form the dough into a ball. Put back into your mixing bowl, cover and leave to rest for 1 hour. Do this twice.
Lightly flour your work surface, turn out the dough and divide it into 6 large buns of 180 g or about 6 oz. Form each piece of dough into a ball or a hotdog bun, place on your greased baking tray, spaced well apart. Cover with a cloth and leave to prove for 2 1/2 hours, until double in size.
After that time, bake for 18 to 22 minutes or until golden underneath and golden and plump on top. Take out of the oven and cool on wire rack.
