Steamed Brioche Bun

for Mother Dough
• 400 gr flour
• 400 gr water
• 10 gr fresh yeast
• 2 gr salt
• 2 gr sugar

for the dough
• 750 gr AP flour
• 100 gr mother dough
• 145 gr milk
• 65 gr sugar
• 13 gr fresh yeast
• 280 gr beaten whole eggs
• 230 gr butter
• 26 gr salt

for the Mother Dough
• Warm the water and set aside.
• Add yeast, sugar and salt to a bowl, add the liquid to the flour and mix by hand.
• Cover with plastic film and leave to ferment in cooler.
• You have to feed the dough every day that you are not using it: this is done by adding equal parts of water and flour to the mother dough. (1)

(1) Example: if you remove 200 gr from the mother dough you add 100 gr water and 100 gr flour

for the brioche buns
• In the mixer with the dough hook, add flour and mother dough and mix for two minutes at low speed.
• Mix sugar and milk and warm over low heat. Be careful not to overheat. Add yeast and dissolve well.
• Add the liquid mixture to the mixer.
• Mix for two more minutes
• Add the beaten eggs and mix until the dough comes together. Add the salt and mix a couple more minutes.
• Add small diced chilled butter and work until the dough is smooth
• Reserve in a bowl and cover with plastic film. Put in the cooler for 12 hours.
• Portion the dough in 35 gr balls.
• Let ferment in a warm place for 3 hours.
• Steam at 205ºF for 17 minutes.

Note:
• You can freeze the buns and use them as needed.
• If cooking the buns a la plancha, use something to press down on the bun.