Uploaded June 2025 | Updated September 2026, 1 week ago

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Soufflé Brioche Bun
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A simple brioche dough topped with soufflé. Rust and filled with blueberry jam. Super soft and buttery, I love bun-sized brioche.
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*Sweet Stiff Starter*
25g sourdough starter (active and strong)
75g bread flour
35g water
15g sugar
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*Dough Ingredients*
200g bread flour
35g sugar
4g salt
50g milk
85g egg
70g unsalted butter
All the sweet stiff starter
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*soufflé crust*
50g butter
25g icing sugar
50g low protein flour
45g milk
-mix softened butter with sugar
-add milk gradually and mix well
-add flour and fold to a paste form
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Method
➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
➡️ Mix everything except butter till dough comes together and is strong.
➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.
➡️ Bulk proof the dough for 2hrs at 28C
➡️ Punch down the dough and split into 8 equal parts
➡️ roll into a smooth dough, rest for 15mins
➡️ cut each dough into 6 equal parts. Round into small balls and place into 4” greased round tin.
➡️ Final proof at 28C for 3-3.5hr or until dough rises 1.5x
➡️ egg wash then pipe soufflé crust on the groove of each dough
➡️ pipe the blueberry jam in the middle
➡️ Bake at 180C for 20mins
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