Description
This Brioche au Sucre recipe features soft, buttery sweet buns topped with crunchy Swedish pearl sugar. Made from rich brioche dough, these rolls are perfect for breakfast or an indulgent snack. The dough is divided into even pieces, shaped into balls, allowed to rise, brushed with egg wash, sprinkled with pearl sugar, and baked until golden brown and fluffy.
Ingredients
Brioche Dough
- 460 grams brioche dough (half recipe)
Topping
- 1 large egg (50 grams)
- 1 teaspoon milk
- 1 tablespoon (12 grams) Swedish pearl sugar
Instructions
- Make the Brioche Dough. Follow the brioche dough recipe to prepare the dough, then use half of the dough (about 460 grams) for this recipe. The other half can be used for a separate brioche loaf or double the recipe for more.
- Divide the Dough. Remove the dough from the refrigerator and weigh it. Divide the dough into two halves of 460 grams each. Return one half to the refrigerator for later use.
- Portion the Dough. Line a rimmed half baking sheet with parchment paper or a Silpat. Divide the half of dough into 8 equal pieces, approximately 57 grams each. Weigh each piece to ensure uniformity, trimming excess or adding small pieces as needed.
- Shape the Buns. Flatten each dough piece slightly on the work surface and use the palm of your hand to roll it into a smooth ball by pressing gently and moving in circular motions, forming a tight skin on the surface. Repeat for all pieces.
- Proof the Dough. Arrange the dough balls evenly spaced on the prepared baking sheet. Lightly spray plastic wrap with cooking spray and cover the dough to prevent sticking. Let the buns rest in a warm spot for about 1 hour until they double in size. Test readiness by gently pressing the side of a dough ball with your knuckle; if it bounces back, the dough is ready to bake.
- Prepare for Baking. Preheat the oven to 350°F (175°C) and position the rack in the lower third of the oven. Whisk together the egg and milk to create an egg wash.
- Egg Wash and Sugar Topping. Lightly brush the risen buns with the egg wash, taking care not to deflate them. Evenly sprinkle the Swedish pearl sugar on top of each bun for a sweet, crunchy finish.
- Bake the Brioche. Bake the buns for 15-18 minutes until they are puffed up, deeply golden, and an instant-read thermometer inserted in the center reads 190°F (88°C).
- Cool and Serve. Remove the baking sheet from the oven and transfer it to a wire rack to cool for 10 minutes. Serve the brioche buns warm for best flavor and texture.
- Storage Tips. Due to the high butter and egg content, brioche buns tend to stale quickly and are best eaten within 1-2 days. Leftover stale brioche is excellent for repurposing into bread pudding or breakfast sandwiches.
Notes
- Ensure uniform dough ball size for even baking.
- Use Swedish pearl sugar as it provides the characteristic crunchy sweet topping.
- Handle dough gently during egg washing to avoid deflating your buns.
- Test dough readiness with the knuckle test before baking.
- Store brioche wrapped tightly to slow staling, but consume within 2 days for best freshness.
- Leftover stale brioche is perfect for recipes like bread pudding or French toast.
