© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

Those brioche challah buns are pillowy soft, fluffy and slightly sweet. They are perfect for breakfast, afternoon snack or served as dinner rolls. It’s fun to braid the dough into small challah buns, but you certainly can shape the dough into a large round challah or even just a standard loaf. I made these buns straight through in a few hours, but you can cold-ferment the dough for 12-18 hours if you want to break up the process to fit your time schedule.

1. In the bowl of your stand mixer, add in buttermilk, eggs, flour, sugar, instant yeast, and salt. Mix with the dough hook attachment on the lowest speed until a shaggy dough forms. Increase the speed and knead until the dough forms a ball that’s beginning to get smooth.
2. With the mixer on low, add the butter a piece at a time, mixing until it’s incorporated to the dough before adding the next. Increase the speed and mix until the dough has become smooth, elastic, and passes the window test, 8-10 minutes.
3. Turn out the dough on a work surface and shape the dough into a ball. Brush the mixing bowl with a bit of oil and return the dough to it. Cover the bowl with plastic wrap and proof for 2 hours until about doubled in size. Alternatively, refrigerate the dough for 12-18 hours.
4. Divide the dough into 6 even portions. Shape each into a ball and let them rest, covered, for 10 minutes.
5. Roll each dough into a 20x25 cm rectangle. Spread 1 tablespoon of jam over, leaving a small border around the edges. Fold the top third of the pastry down toward the center, then fold the bottom third up over the top, creating three layers. Using a pizza cutter, divide the dough vertically into 4 strips.
6. Lay two sets of two strips in a "tic-tac-toe" cross. Start at one set of ends, weaving them over and under in a clockwise direction. As the circle forms, reverse to counter-clockwise. Continue until short, then tuck ends under. Place it on a large baking tray lined with parchment paper. Repeat with the remaining dough. Loosely cover with plastic wrap and let rise in a warm place until doubled in size, 60-90 minutes.
7. Preheat your oven to 190C/375F. Add the whole milk to the egg in a small bowl and whisk to combine. Gently brush the buns with the egg wash. Bake the buns for 20-22 minutes until golden brown. Remove and cool for 5 minutes before transfering to a wire rack to cool.

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

© 2026 | http://angiesrecipes.blogspot.com

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