Soft Brioche Buns 🥣 Tangzhong * 20 g flour * 100 g milk Cook, stirring, until thick like pudding. Cool completely. ⸻ 🍞 Dough * 400 g flour (bread flour preferred; AP works) * 45 g sugar * 7 g instant yeast * 6 g salt * 2 eggs + 1 yolk * 85–100 ml warm milk (start with 85 ml if using AP) * 70 g soft butter * All tangzhong ⸻ 🥚 Egg Wash * 1 yolk + 1 tsp milk + 1 tsp sugar ⸻ 👩‍🍳 Method 1. Mix Combine dry ingredients. Add milk, eggs, tangzhong → sticky dough. 2. Knead Knead until smooth, then add butter gradually. Continue until elastic + windowpane (longer if using AP flour). 3. First Rise Cover, rise 1½–2 hours until doubled. 4. Shape Divide into 8 (~100 g). Shape tight balls. Place spaced on tray. 5. Second Rise Proof 30–45 min until puffy (don’t overproof). 6. Egg Wash Brush gently. Add seeds if desired. 7. Bake 175°C / 350°F, 15–18 min until deep golden. 8. Cool Optional butter brush. Cool fully before slicing. #buns #brioche #burger #bread #burgerbun