Brioche Buns

1. Stage

Add everything except the butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined, and then switch to the hook attachment. The dough will be quite shaggy at first but will become very smooth over the course of mixing, about 10 minutes.

2. Stage

When the dough is smooth, pull it off of the dough hook to rest in the bottom of the bowl for a minute before you begin adding the butter. Continue mixing with the dough hook and add the butter a few tablespoons at a time, waiting for the butter to incorporate before adding the next piece. (You’ll have to stop and occasionally scrape down the sides.) You can switch back and forth between the paddle and dough hook to fully incorporate the butter. When the butter is all added, make sure the hook attachment is in and continue mixing until the dough starts to make a slapping sound against the bowl, about 5 minutes.

3. Stage

Once smooth and soft, transfer the dough onto a lightly floured work surface. Form it into a ball and place it in a large, lightly-oiled bowl. Cover with a towel and let rise for 1 hour.

4. Stage

While still in the bowl, punch down the dough and shape it back into a ball. Cover with a towel and let rise again for 1 hour.

5. Stage

After the second rise, preheat the oven to 375° and line a baking sheet with parchment paper.

6. Stage

Portion the dough into 6 equal-sized balls, making  sure the tops are as smooth as possible. Place the dough balls  2” to 3” apart on the baking sheet. Let the dough rise, covered with a towel, for an additional 30 minutes.

7. Stage

Use a pastry brush to apply a thin layer of egg wash (from the reserved egg white) over each dough ball. Bake for 20 minutes, rotating the baking sheet halfway through.

8. Stage

Let the buns cool completely before cutting and serving.