These rich, tender gluten-free brioche buns from Bouchon Bakery are made with eggs, honey and butter for a soft, silky texture. They’re baked individually in a muffin pan and finished with egg wash and Maldon sea salt.
Yield: 12 buns
Rise & Chill Time: About 3 hours 50 minutes
Bake Time: 15–17 minutes
Ingredients:
- 2 teaspoons instant yeast (or 1 packet rapid-rise yeast)
- 1 tablespoon plus 2 teaspoons granulated sugar (20 grams)
- ¾ cup plus 2 tablespoons plus 1¾ teaspoons water, at 75°F (230 grams)
- 3¾ cups plus 1 tablespoon Cup4Cup gluten-free flour, or equivalent (535 grams)
- 2 tablespoons plus ¾ teaspoon kosher salt (20 grams)
- ½ cup plus 2 tablespoons eggs, about 3 large eggs (158 grams)
- 1½ tablespoons egg yolks, about 2 yolks (22 grams)
- ¼ cup honey (80 grams)
- 3½ ounces unsalted butter, melted and cooled (100 grams)
- Cooking spray
- Egg wash, for brushing
- 1 teaspoon Maldon sea salt
Instructions:
- Combine the yeast and sugar in a small bowl. Stir in the warm water and place in a warm spot until the mixture is foamy and bubbly, about 10 minutes.
- Meanwhile, combine the Cup4Cup flour and kosher salt in the bowl of a stand mixer fitted with the paddle attachment.
- In a medium bowl, whisk together the eggs, egg yolks, honey, melted butter and proofed yeast mixture.
- With the mixer on low speed, slowly add the egg mixture to the flour mixture.
- Increase the mixer speed to medium and beat the dough for 10 minutes. The dough will be very silky and considerably softer than conventional bread dough.
- Scrape down the sides of the bowl. Cover with plastic wrap and place in a warm spot until the dough has approximately doubled in size, about 1 hour.
- Using a rubber spatula, deflate the dough by turning it over several times in the bowl. Scrape down the sides, cover tightly with plastic wrap and refrigerate for 2 hours.
- Coat a 12-cup muffin pan with cooking spray.
- Spoon approximately ⅓ cup dough into each muffin cup.
- Brush the tops with egg wash and sprinkle with Maldon sea salt.
- Allow the buns to proof uncovered in a warm spot for about 40 minutes, until they have risen and spread slightly but have not doubled in size.
- Preheat oven to 350°F.
- Bake for 15–17 minutes, until the tops are golden brown and a wooden skewer inserted into the center of a bun comes out clean.
- Transfer the buns to a wire rack and allow to cool completely.
Tip: This gluten-free brioche dough is supposed to be much softer and silkier than conventional bread dough. Resist the temptation to add additional flour to make it resemble traditional bread dough.
Source: Bouchon Bakery