Egg yolk brioche buns are the perfect way to use up leftover yolks - and an unreasonably delicious batch of sweet rolls at the same time. A fluffy, feathery crumb and the most appetizing pull-apart texture - what more could you want?! Highly recommended.
Egg Yolk Brioche Buns
Fluffy enriched brioche buns made with egg yolks: a feathery, pull-apart crumb and a perfect way to use up leftover yolks.
Ingredients
Method
- Activate the yeast: dissolve it in the warm milk-and-water mixture with a tablespoon of sugar, cover with plastic wrap and leave for about 10 minutes until a foamy cap rises.
- Meanwhile, sift 250 g of flour into a bowl, add the salt, the yolks and the butter melted together with the remaining sugar.
- Pour in the activated yeast and knead the dough. If it's too sticky, work in the remaining flour.
- Gather the dough into a ball and leave it in a warm place for 1.5-2 hours.
- Punch the risen dough down and give it some "stress therapy" - slam it on the counter a couple of times.
- Divide the dough into portions, roll them into balls and place in molds. A regular muffin tin works perfectly.
- Let the brioche buns proof for another 40 minutes or so.
- Bake in an oven preheated to 190°C (375°F) for 20 minutes. Test with a skewer or a match.
- Cool the baked buns and decorate if you like. Just look at that magical pull-apart crumb. Enjoy!
Notes
Add the flour gradually - the dough should stay soft. Punching down and slamming the dough gives an even, strand-like pull-apart crumb.
Secrets of fluffy brioche
- Wake the yeast up properly: dissolve it in warm (not hot!) liquid with a spoonful of sugar and wait for a foamy cap - your guarantee that the dough will rise.
- Add flour gradually: start with 250 g and add the rest only if the dough truly needs it. Overfloured dough won't give you a feathery crumb.
- Don't skip the dough "stress therapy": slamming the risen dough on the counter a couple of times sounds funny, but that's exactly what knocks out excess gas and evens out the crumb.
- Any pan works: classic fluted brioche molds are optional - I baked mine in a regular muffin tin and it worked beautifully.
- The second proof is a must: 40 minutes in the pan before baking gives you airy buns with that magical pull-apart interior.
FAQ
Why slam the dough on the counter?
This punch-down-with-attitude move drives large gas bubbles out of the risen dough and tightens the gluten. The result is an even, fine, strand-like crumb - the kind that pulls apart so beautifully.
How do I store the buns - and what about the egg whites?
Brioche is best on baking day. Store leftovers in a bag or sealed container at room temperature for a couple of days; warm them briefly before serving. As for the leftover whites - bake meringues or an angel food cake, nothing goes to waste.
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