Preheat your oven to 425°F (220°C). Make an egg wash by whisking a whole egg and a splash of heavy cream or whole milk. When the dough is ready to be baked, uncover the trays and paint on the egg wash with a pastry brush. I mixed together 50% white sesame seeds and 50% poppy seeds for the topping of each bun.
To make the egg wash: Whisk together the egg white and water until foamy. Brush the buns with the egg wash. Bake the buns for 20 minutes; tent loosely with aluminum foil. Bake for an additional 7 to 10 minutes, until the buns are golden brown, and a digital thermometer inserted into the center of one reads about 190°F. Divide dough into 12 equal portions; form into smooth balls. Arrange balls in greased 9-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. Brush with Egg Glaze. Bake at 350 ° F for 25 to 30 minutes or until done. Remove from pan; cool on wire rack. *In place of mashed potatoes and potato water Add the warm milk, sugar, and yeast to the bowl of your electric mixer. Whisk together on low; set aside at least 5 minutes or until slightly bubbly or foamy on top. Add the room temperature eggs and beat on low just long enough to combine, about 30 seconds. Add the flour, all at once and sprinkle the salt last.
Allow the dough buns to almost double in size and then using a piping bag with a nozzle to suit the thickness of cross you wish to apply, pipe crosses on top of the buns. Then spray with the prepared glaze. If you do not have a spray bottle brush with glaze prior to crossing. Turn oven on to 180°C. If oven is slow to heat up allow 10 minutes
stone ground mustard, French brioche bread, Hillshire Farm Naturals® Slow Roasted Turkey Breast and 3 more Brioche Pastries like a pro butter, sugar, brioche, warm water, lemon juice, butter, bread flour and 9 more
Instructions. Place the water, milk, and butter in a microwave safe bowl or measuring cup and microwave on low for 45-60 seconds. Add all the dough ingredients, except the chocolate chips, to a large mixing bowl or to the bucket of your bread machine, and knead.
Once shaped, let the dough proof, covered, for another hour. Position a rack in the center of the oven, and preheat it to 350° F/175°C. Brush the risen dough with egg wash. Bake for 23-25 minutes, or until golden brown. Remove from the oven and brush the warm bread with sugar water to give it shine and sweetness. As I see it, though, they give you 2 ways to make the Brioche bread: the "main way"using the instructions on the Left side, and the "simple way" using the modifications to those instructions, shown in the top part on the Right side. The bottom part on the right is a "general tips" kid of thing. They also show butter in two paces in the
Make the dough: To the bowl of the stand mixer, add 4 eggs (reserve the remaining egg for brushing over the dough), then add the oil, sugar, salt, yeast and remaining 3¾ cups flour. Fit the mixer with the dough hook and mix on low speed until the ingredients come together as a coarsely textured dough, about 3 minutes.
Remove the bread pan from your unplugged bread machine. Lightly beat the egg. Soften the butter in a microwave. Place the buttermilk (or milk), egg, butter and then the rest of the ingredients into the bread pan. You can make a little indent on top of the flour to hold the yeast (until the machine starts). .
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    • brioche bun recipe bread machine