Sourdough Brioche Buns

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Sourdough Starter- Since this recipe depends on the sourdough starter for leavening, use an active starter or "fresh" discard from a strong, mature starter for the best results.
• All-Purpose Flour- All-purpose flour provides just the right amount of gluten to help the brioche buns rise beautifully while keeping them tender, soft, and not too chewy.
• Whole Milk- Adds richness and moisture for a soft, tender texture. While you can use other types of milk, whole milk works best.
• Eggs- Using cold eggs helps cool down the tangzhong mixture.
• Butter- Adding the butter at the end of kneading lets us build enough gluten before the fat inhibits gluten formation. Add the butter slowly, allowing each piece to fully mix in before adding more.
• Granulated Sugar- A bit of sugar gives the buns a subtly sweet taste.
• Ice Water- Ice water helps to keep the dough cool after the addition of the scalded milk and tangzhong.
• Kosher Salt- Enhances the flavor of the buns.
• Sesame Seeds- Optional for topping.

How to Make Sourdough Brioche Buns

Here is how to make brioche buns with sourdough starter.

Scald the Milk

• Heat the milk in a small saucepan over medium heat until it reaches 180℉. Hold at this temperature for one minute, then transfer ¼ cup (60 grams) of the scalded milk to the bowl of a stand mixer.
• Reserve the remaining ½ cup (120 grams) of milk in the saucepan.

Make Tangzhong

• Add ¼ cup (30 grams) of flour to the reserved milk in the saucepan.
• Whisk over low heat until the mixture thickens and resembles mashed potatoes.
• Transfer this tangzhong to the stand mixer bowl with the ¼ cup milk.

Knead the Dough

• Add the ice water and cold eggs to the stand mixer bowl. Whisk until mostly combined.
• Add the remaining 4 cups (480 grams) of flour and the sourdough starter.
• Attach the dough hook and knead on low speed until the dough just comes together. Cover and let it rest for 5 minutes.
• Add the sugar and salt to the dough. Knead on medium-low speed for 20 minutes, or until the dough pulls cleanly away from the sides of the bowl.
• With the mixer running on low to medium-low, add the softened butter one tablespoon at a time, allowing each piece to fully incorporate before adding the next. The dough may separate but will come back together.

Bulk Fermentation

• Transfer the dough to a clean bowl, cover it, and let it rise at room temperature until doubled in size, about 6-8 hours. (Rising time can vary based on dough and kitchen temperature.)

Shape the Buns

• Line a rimmed baking sheet with parchment paper and set aside.
• Transfer the dough to a lightly floured surface and divide it into 8 equal pieces.
• Shape each piece into a rectangle, then gather the edges up in the center to form a dumpling shape. Flip it over so the seam side is down and roll it into a tight ball. Pinch the bottom to seal.
• Place the dough balls onto the prepared baking sheet in two rows of four.

Proof

• Cover and let proof for about 2-3 hours, or until doubled in size.
• Alternatively, refrigerate the dough overnight, then proof at room temperature for about 3-4 hours before baking.

Bake

• Approximately 20 minutes before the dough is done proofing, preheat your oven to 375℉. Prepare an egg wash by whisking together the egg and water.
• Brush each bun with the egg wash and sprinkle with sesame seeds if using.
• Bake in the preheated oven for 25-35 minutes, or until golden brown.
• Transfer the buns to a wire rack to cool completely before slicing and serving.

How to Store

Store sourdough brioche buns in an airtight container at room temperature for about 3-4 days.

For longer storage, you can freeze the buns for up to 3 months in a freezer-safe bag or container. When ready to use, thaw them at room temperature or warm briefly in the oven.

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