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Tangzhong Brioche Buns

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5.0 / 5 ·
breads•french•vegetarian, contains dairy, contains eggs
3 hours 45 minutes•8 buns•

Ingredients

  • 1/2 cup whole milk
  • 3 tbsp bread flour
  • 3 1/2 cups bread flour (420g)
  • 1/4 cup granulated sugar (50g)
  • 2 1/4 tsp instant yeast
  • 1 1/2 tsp kosher salt
  • 1/4 cup whole milk
  • 3 large eggs – lightly beaten
  • 1/2 cup unsalted butter – softened, cut into pieces
  • 1 large egg – beaten for egg wash
  • 1 tbsp whole milk – for egg wash
Tangzhong Brioche Buns

Instructions

  1. 1.

    Make the tangzhong: In a small saucepan, whisk 3 tbsp bread flour with 0.5 cup whole milk until smooth. Cook over medium-low heat, stirring constantly, until thick like pudding and you can see lines from the whisk, 2–4 minutes. Remove from heat and let cool to lukewarm, 10–15 minutes.

  2. 2.

    Prepare the dry mix: In the bowl of a stand mixer, combine 3.5 cups bread flour, 0.25 cup granulated sugar, 2.25 tsp instant yeast, and 1.5 tsp kosher salt.

  3. 3.

    Mix the dough: Add the cooled tangzhong, 0.25 cup whole milk, and 3 large eggs (lightly beaten) to the dry mix. Using the dough hook, mix on low until a shaggy dough forms, 2–3 minutes.

  4. 4.

    Develop gluten: Increase to medium-low and knead until the dough is smoother and elastic, about 5 minutes. The dough will still be tacky.

  5. 5.

    Add the butter: With the mixer running on medium-low, add 0.5 cup unsalted butter (softened, in pieces) a tablespoon at a time, letting each piece incorporate before adding the next. Continue kneading until the dough is very smooth, stretchy, and pulls cleanly from the sides of the bowl (windowpane forms when stretched), 8–12 minutes.

  6. 6.

    First rise: Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, 60–90 minutes. (Alternatively, refrigerate the covered dough for 8–12 hours to slow-ferment, then let it warm until pliable before shaping.)

  7. 7.

    Divide and pre-shape: Gently deflate the dough onto a lightly greased surface. Divide into 8 equal pieces and form loose rounds. Cover and rest 10 minutes to relax.

  8. 8.

    Shape buns: Tighten each round by cupping your hand and rolling on the counter to create smooth, taut balls.

  9. 9.

    Second rise: Arrange on a parchment-lined baking sheet, spaced a few inches apart. Cover and proof until puffy and nearly doubled; a gentle press leaves a slow-springing indentation, 60–90 minutes.

  10. 10.

    Preheat and egg wash: Near the end of proofing, preheat the oven to 375°F/190°C. Beat 1 large egg with 1 tbsp whole milk and gently brush the tops of the buns.

  11. 11.

    Bake: Bake until deep golden brown and the centers register 195–200°F, 15–18 minutes, rotating the pan halfway if needed for even color.

  12. 12.

    Cool and serve: Cool on the pan 5 minutes, then transfer buns to a rack to cool at least 15 minutes before slicing or serving.

Tangzhong brioche buns combine the richness of French brioche with the plush, pillowy crumb of Asian milk bread. The result is a bun with a fine, feathery texture, a tender bite, and exceptional moisture retention. They brown beautifully, slice cleanly, and hold up to juicy burger fillings or delicate sandwich layers without drying out or crumbling.

Brioche traces its heritage to France, where enriched breads with generous butter and eggs have been prized since at least the 17th century. Tangzhong, a cooked flour-and-liquid roux also known as a water roux, rose to prominence in East Asia, popularized in the early 2000s for yielding soft, long-lasting bread. Marrying these traditions gives an enriched dough that stays soft longer while preserving the characteristic flavor and structure of brioche.