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soft and fluffy brioche buns made with fresh milled flour
Fresh Milled Mama

Brioche Hamburger Buns Made with Fresh Milled Flour (Soft & Fluffy Tangzhong Method)

5 from 29 votes
These soft and fluffy brioche buns are made using the tangzhong method. They are soft and fluffy and take any burger to the next level. It's hard to believe they are made with fresh milled flour.
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Prep Time 20 minutes
Cook Time 15 minutes
Rising (1st and 2nd) 2 hours
Total Time 2 hours 35 minutes
Servings: 9 buns
Course: bread, dinner
Cuisine: American, French
Ingredients Method

Ingredients
  

For Tangzhong
  • 18 grams fresh milled hard white wheat flour (2 tbsp.)
  • 60 grams milk (1/4 cup)
  • 30 grams water (2 tbsp.)
Dough
  • 180 grams milk (3/4 cup)
  • 2 1/2 tbsp. sugar
  • 425 grams fresh milled hard white wheat flour (approx. 3 1/2 cups flour)
  • 2 eggs
  • 36 grams salted butter softened, (3 tbsp.)
  • 9 grams instant yeast (1 tbsp.) (I use SAF brand)
  • 1 1/2 tsp. salt
Egg Wash Topping
  • 1 egg
  • 1 tbsp. water
  • melted butter for brushing on after baking

Method
 

Make Tangzhong
  1. Combine all ingredients for tangzhong into a small saucepan and whisk over medium heat to make sure there are no clumps.
  2. Stir constantly until thickened.2-3 minutes. I like to use a spatula after whisking so it doesn't stick to the edges. It will look like a thick roux similar to thick pudding.
Make Dough
  1. Mix the tangzhong mixture with the milk to cool it down so it doesn't kill the yeast.
  2. Next mix in the yeast and sugar.
  3. Add in flour and turn mixer on.
  4. While mixer is going add in the eggs. Mix until incorporated. Then add in your softened butter and salt.
  5. Knead dough for 8-10 minutes until the mixture is smooth and passes a windowpane test. Form the dough into a ball, put it in a greased bowl, cover and rise for about an hour or until doubled in size. This will vary by the temperature in your home.
  6. Once it's doubled in size, oil your hands and punch the dough down. Separate into 8-9 equal pieces. I weigh mine out to 90-95 grams each and end up with 9 buns. Shape each piece like a ball as if you were making dinner rolls and then smoosh them down
  7. Next, cover with plastic wrap or a clean towel and let the buns rise until doubled and puffy.
  8. Preheat your oven to 375 degrees Fahrenheit for 15 minutes.
  9. Before putting your buns in the oven do an egg wash made with 1 egg and 1 tablespoon of water.
  10. Bake for 14-16 minutes until they are a nice, deep golden brown. (time may vary with different ovens)
  11. Remove from oven and brush with softened/melted butter and let cool on cooling rack.