Brioche Buns

Recipe: Brioche Buns ($4)

Soft, golden sourdough brioche buns — the slow way, and worth every hour.

Burger buns that don't fall apart and don't taste of nothing: an overnight pre-ferment brings the flavor, a silky tangzhong keeps the crumb soft and fluffy for days, and a double egg wash gives them that deep, glossy, bakery-window shine. No commercial yeast — just your starter and a little patience. Makes about 7 buns.

What you get (PDF, instant download):

• Complete ingredient tables for every stage: pre-ferment, tangzhong, and main dough — exact weights, no guesswork
• The full step-by-step method: overnight cold proof, dividing and shaping tight 110 g balls, and the double egg wash trick for a perfect shine
• The baking guide: steam, temperature, timing — plus the butter finish for a soft, shiny crust

Included: German and Englisch Versions.

Print-friendly A4 PDF in the Yo(ur)-Crust design — English + German edition included. Requires an active sourdough starter.