Description
Soft, rich, and naturally leavened, these sourdough brioche buns are perfect for burgers, breakfast sandwiches, or served warm with butter.
Ingredients
Scale
- 100g active sourdough starter (fed and bubbly)
- 400g bread flour
- 100g warm whole milk
- 2 large eggs
- 50g unsalted butter (room temperature)
- 30g sugar or honey (optional)
- 8g salt
- 1 egg (for egg wash)
- Sesame seeds, poppy seeds, or flaky salt (optional)
Instructions
- Mix bread flour and warm milk in a large bowl. Let rest for 30โ45 minutes.
- Add sourdough starter, eggs, sugar or honey, and salt. Mix until combined.
- Add softened butter gradually, kneading after each addition. Knead 8โ10 minutes until smooth and elastic.
- Transfer to an oiled bowl, cover, and bulk ferment 4โ6 hours, doing 2โ3 stretch-and-folds every 30โ45 minutes.
- Turn onto floured surface and divide into 8โ10 portions (90โ100g each). Shape into tight balls.
- Place on parchment-lined baking sheet, cover, and cold-proof in fridge overnight (8โ12 hours).
- Remove from fridge, rest 30โ45 minutes. Preheat oven to 375ยฐF (190ยฐC).
- Brush tops with egg wash and sprinkle toppings if desired.
- Bake 20โ25 minutes until golden and internal temp is 190ยฐF (88ยฐC). Cool at least 15 minutes before slicing.
Notes
Use room temperature butter for easy incorporation. Avoid over-kneading. Cold-proof overnight for best flavor and rise.
Nutrition
- Serving Size: 1 bun
- Calories: 240
- Sugar: 4g
- Sodium: 270mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
Keywords: sourdough, brioche, buns, burger, sandwich, natural fermentation