Pretzelized Brioche Bun – Kitchen Alchemy
A crispy chestnut brown crust makes our rich buttery brioche even more delectable. This bun is for the connoisseur who understands that a great bun is
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at blog.modernistpantry.com.
Cooking tools:
- Stand mixer
- Cake ring
- Instant-read thermometer
- Kitchen scale
- Sifter
- Bench scraper
- Pastry brush
- Cast iron skillet
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Wax paper
- Tongs
- Plastic wrap
- Oven
- Refrigerator
- Freezer
Ingredients
- 155g (⅔ cup) Whole Milk, Room Temperature
- 7.5g (3 tsp) Instant Dry Yeast
- 475g (3 ⅓ cups) All Purpose Flour
- 200g (4 ea) Eggs, Large
- 2.2g (¾ tsp) Sodium Stearoyl Lactylate
- 226g (2 sticks) Butter, Room Temperature
- 60g (¼ cup) Sugar
- 10g (2 tsp) Salt
- 25g (1 tbsp 2 tsp) Sodium Hydroxide
- 500g (1 pint) Water
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