You may not know this yet but you need brioche buns in your life! With this recipe in hand, you will have the power to make absolutely amazing dinner buns in no time.
This dough can be also used to make cinnamon rolls, strawberry bread, and other treats.
Master this recipe and you’ll be one step closer to turning your kitchen into a certified bakery. Believe me when I say nothing smells as good as freshly baked bread!
What Is Brioche?
Brioche is a rich yeast dough made with eggs and butter. This bread is very tender and buttery; it’s almost like a cross between cake and sandwich bread!
Brioche is not inherently sweet, but it often is. Brioche, however, can be used for anything you like and can be used in sweet or savory applications.
Tips For Making Perfect Dough Every Time
Making brioche dough is a tricky art, particularly when kneading. Traditionally, the dough would develop its signature stretchy chewiness from the presence of gluten.
This gluten would form after bakers would repeatedly slam the dough down during the kneading process on a marble counter.
In this recipe, the presence of xanthan gum within the flour helps maintain the stretchiness of the dough without the gluten.
However, you’ll still have to knead the dough, and unless you’re an experienced baker, you might find yourself fumbling the kneading part of the process.
My go-to fix for this is to use a dough hook in a stand mixer, if you have one. This will fully incorporate the ingredients and perfectly knead the dough.
Another tip is to make sure you let your dough rest. After kneading and raising, it is best to chill the brioche dough in the fridge overnight to help it relax and rise a bit more.
Shaping the cooled dough is much easier, plus the slow overnight rise improves the flavor and texture of the bread.
Which Flour Should I Use?
There are many different gluten-free mixes. You can find classic bread mixes, all-purpose mixes, and many other.
For this recipe, I used an all-purpose mix as my dough ended up better than with a bread mix.
Also, when buying or choosing your flour, make sure to check if your flour has xanthan gum. Xanthan gum is the alternative to gluten, which you’ll need for this recipe to work.
If your flour does not contain xanthan gum, make sure to add 1-2 teaspoons of xanthan gum to your dry ingredients.
What Goes Best With Brioche Buns?
Brioche buns are best served still warm. You can also toast the buns before serving as well. They go amazingly with any jam or preservative, cottage cheese, and different types of deli meat.
How To Make Gluten-Free Brioche Buns
Assemble your ingredients.
In a mixing bowl, combine yeast, sugar, and milk.
Allow the yeast to froth for 5 minutes on the counter, preferably next to something warm.
In a separate mixing bowl, combine flour and salt.
Fold in yeast mixture, eggs, and melted butter.
Stir until the dough comes together. Cover the dough with cling wrap and let it rise for 2 hours.
After the dough has risen, place it in the freezer for 30 minutes.
Shape the dough into 7-8 brioche balls. Since the dough is still sticky, you can wet your hands first. Do not press the dough too hard because you may punch down the air bubbles. Just gently shape the dough and place on a baking sheet.
Beat the egg yolk and brush the buns with the egg yolks. Preheat oven to 400°F.
Bake the brioche buns for 20 minutes.
Cool on a wire rack.
Serve and enjoy!
- 2 cups gluten-free all-purpose flour
- 1 tsp active yeast
- 1-2 tsp xanthan gum (if your flour does not contain it already)
- 1 ½ tsp sugar
- ½ cup + 2 tbsp milk, warmed
- ½ tsp salt
- 4oz. melted butter
- 2 eggs + 1 egg yolk to brush on the top
- Warm your milk either in a microwave or on the stove.
- In a mixing bowl, combine yeast, sugar, and milk.
- Allow the yeast to froth for 5 minutes on the counter, preferably next to something warm.
- In a separate mixing bowl, combine flour and salt.
- Fold in yeast mixture, eggs, and melted butter.
- Stir until the dough comes together. Cover the dough with cling wrap and let it rise for 2 hours.
- After the dough has risen, place it in a freezer for 30 minutes.
- Shape the dough into 7-8 brioche balls. Since the dough is still sticky, you can wet your hands first.
- Do not press the dough too hard because you may punch down the air bubbles. Just gently shape the dough and place it on a baking sheet.
- Beat the egg yolk and brush the buns with the egg yolks. Preheat oven to 400°F.
- Bake the brioche buns for 20 minutes.
- Cool briefly before serving.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 249Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 100mgSodium: 258mgCarbohydrates: 26gFiber: 1gSugar: 1gProtein: 6g
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