Brioche Buns

kingarthurbaking.com

falam14414

This recipe has been adjusted for the Zojirushi Virtuoso Pluss Bread Machine.

¼ cup (57g) water*

3 large eggs + 1 large egg yolk, white reserved for wash (below)**

2 ¾ cups (326g) King Arthur Unbleached All-Purpose Flour

¼ cup (28g) Baker's Special Dry Milk or nonfat dry milk

10 tablespoons (142g) unsalted butter, at cool room temperature

2 tablespoons (25g) sugar

1 ¼ teaspoons salt

1 tablespoon instant yeast

note: Start with 3 tablespoons in summer, or under humid conditions; ¼ cup (4 tablespoons) in winter, or when it's dry out.

note: *Remember that egg white you saved, back when you were making the dough? Whisk it with 1 tablespoon of cold water, and brush the resulting "egg wash" on the buns.

Note: Ingredients may have been altered from the original.

Directions at kingarthurbaking.com

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