Low Sodium Homemade Brioche Buns
Indulge in the soft, buttery goodness of these *Low Sodium Homemade Brioche Buns*, crafted to deliver all the rich flavor of traditional brioche without the unnecessary sodium. Made with simple ingredients like unsalted butter, eggs, and all-purpose flour, these golden brown buns are perfect for those looking to maintain a low-sodium diet without sacrificing taste or texture. The recipe features a double-rise method, ensuring an airy and tender crumb, while a final brush of melted unsalted butter adds a touch of indulgent flavor. Ideal for sandwiches, burgers, or enjoying on their own, these light and fluffy brioche buns are a must-try for home bakers seeking a healthy, homemade alternative. Perfect for any occasion, these buns will elevate your meal with their bakery-quality appeal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams All-purpose flour
- 80 grams Unsalted butter
- 50 grams Granulated sugar
- 10 grams Dry active yeast
- 120 milliliters Milk
- 3 large Eggs
- 60 milliliters Water
- 20 grams Unsalted butter (for brushing)
Instructions
Warm the milk until it's just lukewarm, about 35°C (95°F). Dissolve the sugar in the milk, then sprinkle the yeast over the top. Let it sit for 5-10 minutes until frothy.
In a large bowl, whisk together the flour and 1 teaspoon of salt (optional due to low sodium restriction, can be omitted for fully sodium-free).
In a separate bowl, beat 2 eggs and add the melted unsalted butter. Mix until combined.
Add the yeast mixture to the flour, followed by the egg and butter mixture. Combine into a rough dough.
Transfer the dough to a lightly floured surface. Knead for about 10 minutes until the dough is smooth and elastic.
Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm area until it doubles in size, about 1 to 1.5 hours.
Punch down the dough gently and transfer it back to your floured surface. Divide it into 10 equal pieces.
Shape each piece into a tight ball by pulling the edges underneath and pinching them together at the bottom.
Place each ball on a parchment-lined baking sheet, leaving some space between each bun. Gently flatten each ball with the palm of your hand.
Cover the buns loosely with plastic wrap or a towel, and let them rise for another 45 minutes, or until they have doubled in size again.
Preheat your oven to 190°C (375°F).
Beat the remaining egg with a tablespoon of milk or water and brush the tops of the buns gently with this egg wash.
Bake the buns in the preheated oven for 20-25 minutes until golden brown.
Once out of the oven, brush with some additional melted unsalted butter for extra flavor.
Let cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
3049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 290 mg | 13% | |
| Total Carbohydrate | 442.5 g | 161% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 57.7 g | ||
| Protein | 79.2 g | 158% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 335 mg | 26% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 1159 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
