Brioche Buns with Pearl Sugar

Brioche dough (to be made the day before): To make these brioche buns, start by preparing the brioche dough. Pour the warm milk into the stand mixer bowl.

Crumble in the fresh baker's yeast...

...and mix these two ingredients together with a whisk to fully dissolve the yeast in the milk...

...until smooth.

Add the flour...

...along with the fine salt...

...and the caster sugar.

Also add the tempered whole eggs...

...and knead everything using the dough hook attachment at medium speed...

...until the dough is homogeneous. Continue kneading at high speed.

When the dough starts pulling away from the sides of the bowl, add the softened butter, cut into pieces...

...gradually, in several batches. Make sure you don't incorporate the butter all at once.

Knead the dough until the butter is fully incorporated.

During kneading, monitor the dough temperature with an infrared thermometer. The dough should not exceed 25°C.

The brioche dough is ready when it completely detaches from the sides of the mixing bowl...

...as shown in the picture. Stop the mixer.

Remove the mixing bowl and cover it by stretching a sheet of plastic wrap over the edges. Let the dough proof in a proofing chamber set to 28°C until it doubles in volume. This will take between 1 hour 30 minutes and 2 hours.

At the end of proofing, you should notice that the dough has doubled in volume.

Remove the plastic wrap.

This is the result.

Deflate the dough by pressing down on it with the back of your hand to release as much gas as possible.

Then cover the dough with plastic wrap, ensuring it is in direct contact with the surface to prevent exposure to air.

Stretch a second sheet of plastic wrap over the container and refrigerate overnight.

The next day, the brioche dough will have risen slightly, which is completely normal.

Remove the plastic wrap...

...and transfer the dough onto a lightly floured work surface.

Divide the brioche dough using a dough scraper...

...into portions of 50g. For evenly sized brioche buns, it is recommended to use a kitchen scale.

Shape each dough piece into a ball by rolling it in the palm of your hand on the floured work surface.

Repeat the process for all the dough pieces.

Place these dough balls into brioche moulds, approximately 7cm in diameter.

This is what the result should look like.

Set the moulds on a baking sheet and place them in the proofing chamber, set to 28°C, until the brioche buns double in volume. This will take about 1 hour 30 minutes.

Finish: Once proofed, apply an egg wash to the surface of the brioches using a pastry brush. This egg wash consists of one beaten egg yolk mixed with a tablespoon of water.

Sprinkle the brioche buns with pearl sugar.

Place the baking sheet in a ventilated oven preheated to 180°C and bake for 20 to 25 minutes. Baking time may vary depending on the oven.

Once baked, remove the brioche buns from the oven.

This is what the result should look like.

Release the brioche buns and place them on a wire rack to cool completely. Enjoy!