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These low carb brioche buns with yeast are going to COMPLETELY change your low carb life! Just that wonderful smell of yeast baking in your kitchen, and the ease of using your stand mixer to knead the dough will be enough to make you instantly fall in love with this recipe. With a super soft and fluffy interior, a perfect crumb, and a lightly chewy and shiny exterior (thanks to an egg wash) , these buns are exactly like the real deal! They’re sturdy enough to hold a 1/2 lb cheeseburger if you wanted them to but soft enough to make you want to eat them plain. These healthy, guilt-free, high protein and low carb buns will fool ANY carb lover into thinking they’re eating nothing other than a regular, delicious, brioche bun (I PROMISE) ! I’ve provided as many details as possible in the instructions and post to hopefully help you make these at home too, even if you’re newbie bread baker 🙂
If you happen to follow me on Instagram and watch my stories (if you don’t you should ????), you’ll know I have experimented, tested, adjusted, and FAILED COUNTLESS times on my creation quest of a REALLY GOOD low carb yeasted bread recipe…. Finding a healthy & low carb yeasted bread that is actually good enough to truly REPLACE and satisfy the lingering desire for that evil, energy sucking, addicting, pant-size increasing, CARBY thing they call bread, WAS LIKE A QUEST TO FIND REAL, FLYING, RAINBOW, UNICORN THAT TALKS. Sure, there’s lots of easy to make & decent tasting low carb substitutes that work for your pizza crust (Like fathead dough!), or as a vessel to hold your sandwhich ingredients, burgers, or PB & SF Jelly (like chaffles!), but there’s NOTHING out there that would TRULY give me that oh so scrumptious, fresh, soft, yeasted nostalgia JUST LIKE real bread … Until I got down to business FINALLY made it in my own kitchen (I finally caught the rainbow flying & talking UNICORN )
I certainly spent a decent amount of $ in my creation efforts (this included ALL the different ingredient replacements I TRIED in my various low carb flour mixes), Filled my garbage cans UP to the brim with failed attempts, and had MANY days where I didn’t get out of my robe until 5 PM when my husband came home from work, took ONE look at me (and the state of the kitchen) and promptly told me I looked like a was MAD scientist…. which, I’ll admit was an accurate analysis lol ….with multiple notebooks with scribbles on the counter, my laptop out, calculators, my scale, measuring devices and thermometers all over the kitchen, powdery flour ‘substitutes’ streaked across my face and NO SIGN that I had even glanced at myself in the mirror that day, let alone picked up a hairbrush…. Regardless of the small mountain I climbed to get here, the view was TOTALLY WORTH IT ! Because these big, round, BRIOCHE BUNS taste like they dropped out of heaven. And now, I’m SO happy to be able to share this recipe with YOU!!!
What is BRIOCHE anyways? Brioche is a type of bread, that is ENRICHED. Typically a dough (or bread I should say) that’s ‘enriched’ has flour, water, yeast, salt, PLUS eggs, fats, milk, and sometimes ‘sugar’. What these additions do, is make a really soft, fluffy, and richly tasting dough that is a lot more forgiving (in terms of a great end product less dependent upon a perfected technique) than a lean bread (like boules, baguettes, and crusty artisan loaves) which requires a pretty decent amount of skill and technicality to make like the bakeries do. When it comes to really amazing buns , I’m of the opinion that brioche is the ONLY way to go! This Low Carb Brioche uses the addition of butter and eggs, but not milk (because its equally as good without the additional calories or carbs from it– so we don’t need it) to make it BRIOCHE!
The really really exciting thing, is that the revolutionary low carb “flour” mix used to make these Low Carb Brioche Buns is actually SUPER versatile (just like regular flour is!). I’ve already started working on a lean (no eggs or fats), country style crusty loaf of low carb bread with the same mix (but different water amounts an ever so slight adjustments to the gluten %). I’ve tried many variations and so far have definitely achieved that amazing soft, but chewy bread loaf with a decently wide open crumb that pulls apart like one of those fresh baked loaves you get at a nice, italian resturant with a side of salted olive oil (OMG THE BEST!!!). I’m fairly close to perfecting that one, I just need to test a few more variables (so definitely STAY TUNED, because it’s COMING!). We can also adjust the amount of vital wheat gluten in this “flour mix” to a much lower % (for things that don’t require the same level of gluten ‘development’ that bread does) to make some awesome low carb pastas, raviollis, tortillas, pie crusts, pancakes, brownies, cookies, etc (and they would ALL be lower carb, higher protein, and LOWER fat than most other low carb alternatives flours provide). Can you SENSE where my excitement is coming from? Alongside my overjoyous enthusiasm here, I have an equal amount of frustration at the fact that I don’t have the time to test and create EVERY SINGLE one of these RIGHT NOW, this VERY second. But, patience is a virtue, and in due time, I am determined to conquer them all.
But besides that, what can we do with an already AMAZING low carb brioche recipe …with THIS recipe specifically? WE CAN MAKE SOOOO MANY delicious LOW CARB things with very little adjustment to this EXACT recipe aside from the difference in shaping! The MOST common ‘bread’ variation using a brioche dough we can almost immediately make with this recipe ( and the addition of more sweetener) is …. CINNAMON ROLLS!!! NOT TO MENTION, YEASTED donuts (I’m thinking of substituting milk instead of water and additional sweetener). What else? Seriously ALLLL the delicious things: brioche dinner rolls, brioche sandwhich bread (same exact recipe as this, but a different shaping method & no egg wash!), Sweet Braided Brioche Loaves, Challah (technically this is a different category than brioche as it’s dairy free, but VERY similar to this recipe with a few substitutes), savory brioche breads (like with roasted garlic and rosemary! or cheesy loaves!), Cinnamon Raisin Bread (this will be SO perfect with this brioche recipe!), Monkey Bread, Sticky buns… Omg I’m going to be busy baking new versions of this recipe for the rest of my life there’s so many options haha. But this exactly why I’m celebrating the success of this RECIPE!!
Tips To Making The BEST Low Carb Brioche :
This low carb brioche dough with yeast is actually quite simple to make when it comes down to it, especially because we can use a stand mixer to do ALL the heavy kneading for us; however, there’s still some specifics to pay close attention to ensure you create the perfect bread! If you’re completely new to bread baking altogether, it can be a bit of a learning curve, but I know YOU can TOTALLY DO IT!! The main reason it can be tricky if you’re new to it, is simply because bread baking is fairly technical, and there is a lot of little variables that can change the outcome of your bread if you don’t know about them (even the weather affects aspects of your bread)! So, I am going to give you as much as information and tips as I can (without totally overwhelming you) to help make sure your FIRST and future batches will be a success!!! Please, read through all, and watch the recipe video for a visual guide!
1.) Use A Kitchen Scale To Measure Your Ingredients:
Please, please, please use a kitchen scale in ANY bread recipe – because breadmaking is technical, so precision is imperative here. Changes to the ratio of water:flour in any bread recipe (low carb or NOT) can completely change your final bread (even a small 1-2% changes! ). Let me explain my experience with just this recipe… I adjusted ONLY one ingredient, with a MEAGER 4 grams difference in weight when recipe testing to finally perfect this bread … That little 4 grams (which is the equivalent of less than a tablespoon of this ‘flour’) made only a 1.3% difference in the water: flour ratio & resulted in a COMPETELY different Brioche Bun (A GREAT ONE at least)!
Volume measurements just aren’t reliable enough because everyone (and and within every batch even) packs the ingredients a little different into their measuring cups! I have made this recipe countless times, and EVERY SINGLE TIME I measure my flours in volume & then ALWAYS verify the correct weight in grams by my scale……AND EVERY. single. time. my ingredients get packed into my measuring cup SLIGHTLY different than the last time (sometimes with up to a 20 gram difference in weight- SERIOUSLY!). SO, USE a kitchen scale to get consistent results and help ensure success with THIS low carb brioche recipe. PLUS, I won’t be able to troubleshoot or help you if you have any issues if we can’t be exactly sure if the ingredients were measured a little off! 🙂
Here’s a link to an affordable kitchen scale with great reviews from Amazon! It goes up to 11 LBS. If you only have HEAVY glass bowls you measure with, you may want a heavier duty one that can handle that added weight like this Nicewell Kitchen Scale (nicewell is KNOWN for their amazing kitchen scales!). It’s double the price, but rightfully so because its crazy precise and holds double the weight load at up to 22 lbs! Personally, I have a heavier duty scale, but I do LOTS of scaled cooking 🙂
I know that if you’ve never used a kitchen scale before to weigh your ingredients, it might sound a little intimidating! The first time I ever used a scale in breadmaking I was super annoyed (I was SO used to volume measurements!); however, after doing it only ONCE, I learned to LOVE baking in grams instead! Not only does it help you get very consistent results in your recipes, but it also makes it SO freaking easy to halve or double a recipe! There’s no need to try to figure out how many darn 1/2 teaspoons are in a tablespoon to halve or how to double the volume of something that is in a weird amount! It’s way more straight forward – just simply dividing or multiplying the total number of grams of each ingredient (easy PEASY math y’all)!!! I will admit that I do STILL today, like to make my measuring on the scale in grams go quicker THOUGH. SO, to do that I always use the volume measurements in cups ( hence why I listed these all on the recipe!) to help me (AND YOU) measure each ingredient in grams via the scale much quicker 🙂
Please note, you don’t have to weigh EACH ingredient seperately in a new bowl on your scale OR tally up each additional amount to total weight as you add. You can use ONE mixing bowl and JUST hit the ‘TARE’ Or ‘zero’ button AFTER weighing the bowl & again after each new ingredient addition. This will equalize the current weight of the ingredients on the scale back to Zero, so you’re measuring each additional ingredient individually, but in the same bowl (WHOOHOOOO!!). EVERY kitchen scale has a TARE or ZERO button on it! 🙂
3.) Time & Temperatures Are Part Of The Recipe (and equally as important as the ingredients!)
Thanks to the amazing teachings of Ken Forkish in his Flour, Water, Salt, Yeast Book and Bonnie Ohara’s Bread Baking For Beginners book, I have finally truly come to understand the full affect of temperature & time in bread making. Time & Temperature are BOTH intertwine, affecting eachother as well as affecting your final bread. They affect your bread so much, that both renowned bread baking authors consider time & temperature as PART of the recipe (in the same way the ingredients are). We need to be cognizant and diligent with the temperatures of: the water used, the ingredients used, the room (or environment your bread is fermenting/rising in) and the actual temperature of the DOUGH, and finally the baking temperature! Time is important in a similar way (and intertwined with temperature. Mainly because the COOLER the temperatures, the LONGER the fermentation/rise time will be. And furthermore, the LONGER the fermentation, the MORE developed and DELICIOUS the flavors usually are in your breads! PHEW.
Are you going to need a thermometer for your water— YES. Because dipping your finger in water to see if its slightly warm or not is likely to be up to 30°F off, which could great affect your low carb brioche . Don’t guess– just use a thermometer mmmmkkk? They’re TOTALLY affordable. Here’s a cheapo thermometer from amazon that will do everything you need for this recipe (AND MEAT!) and ANY future bread recipe!
Now, don’t let this overwhelm you, I’ll cover below the main temperatures and times you need to be aware of FOR this recipe (and in regards to how this recipe is WRITTEN) below:
- The temperature of your water should be around 80°F – I have used this specific temperature, which is lower than most recipes for a few reasons. First, because we’re using commercial yeast that will be JUST fine using a lower temperature (it’s actually a MYTH that you need 100+degree F water to activate instant yeast!). Second, because we are using a stand mixer, there will be ALOT of friction created in the dough, which will naturally WARM the dough up more than with hand kneading , plus its a LENGTHY kneading time to properly develop the gluten strands in this brioche dough. And lastly- BECAUSE… FLAVOR!!! Cooler temperatures in your dough, WILL mean a longer rise time – and the LONGER the rise time, the MORE amazing your bread will taste (FOR THIS REASON, I have included instructions in THIS recipe for making this an “OVERNIGHT dough” because it’s some SERIOUSLY uhhhmazing flavor when the dough sits in the fridge overnight before baking!) . In general, if you use cooler water, or warmer water – than I’ve suggested, it’s NOT going to completely destroy your bread. Again, if you don’t have a thermometer to check your water temp, then GET ONE – you can get one on amazon here.
- The temperature of your room & recipe ingredients should ideally be 68-72°F – The temperature of your dough (once all mixed and kneaded together) IS important in breadmaking for many reasons. That being said, the temperature of the room + the ingredients + the friction of the mixer + the temperature of the water (which is cooler IN this recipe) all add up to a final dough temperature. This temperature will change the amount of time it takes your bread to rise AND the optimal flavors. 🙂 So, just be aware of your house temp & ingredients temperature. If ONE of those is a little cooler than average room temperature (68-72, then just increase the temperature of your water a little (ie make your water a little warmer if your room or ingredients are cooler, or make your water a little cooler if your house is warmer, like during the summertime!) to equal out the total temperatures that go into your dough . Does that make sense!? There’s actually equations to figure to THE exact temperature your starting water should be but just a slightly adjustment to match the temperature change will certainly help enough:) DON’T worry if your dough ends up a little cooler or a little warmer , it’s not going to DESTROY your bread… it will just affect how long it takes to double in size from the yeast when it’s RISING (rises faster when warmer, and longer when cooler) 🙂 THe minimum your water should be to start though is 70F, and the maximum should be 110F purely to ensure this yeasts activated (too cold = inactive to start with) and doesn’t die (too hot = inactivated yeast).
- The temperature where your bread is left to rise WILL directly affect the rise time– For this recipe I recommend letting your shaped low carb brioche buns rise on the kitchen counter (not in a warm steamy oven or microwave as some recipes request), OR overnight in the refridgerator (as per additional instructions in recipe for this option). This is because the slightly cooler counter temps, will mean a slightly longer rise time than a warm moist closed oven (which means better flavor remember!), and the same goes for the overnight fridge (which REALLY yields great flavor!). I purposefully used slightly less yeast in this recipe than I have in the past in my breads, purely because the flavor was dramatically better from slowing the rise time and ALSO is a small enough amount to make for a great for a cold, slow fridge rise overnight as well (without overproofing it!). *****The WARMER your rise, the FASTER your bread will proof remember!!!! But the SLOWER your proofing time, THE BETTER THE YEASTY FLAVOR!***********
3.) Do NOT Try To Speed Up the Process or Skip Steps.
As I am sure you’ve picked up on in the last section about time and temperature, it is important that you don’t change THE TIME by speeding up or skipping steps in this recipe. That includes the kneading speed and time in your mixer & the rising time!!! Just trust me in that, speeding things up, mean too quick of a rise. Too quick of a rise is going to result in either an easily over-proofed low carb brioche that will deflate after baking…. OR flavorless brioche. And you DON’T want EITHER.
4.) I Do Not Recommend Trying to Substitute Other Brands Or Substitutions Other Than These:
I know this is all a lot of information, but sticking to the brands I recommend are probably the MOST IMPORTANT OF ALL!!!!!!!!!! I say that because even my mess ups where I adjusted times, shaping methods, etc. were NOT bad when I used this very specific mix of ingredients; however, when I used OTHER brands of these ingredients SOME WERE COMPLETELY inedible!!!!! The brands of these specialty ingredients REALLY truly matters here both for taste and especially for texture. Here’s the ONLY brands I recommend you use here!
Vital Wheat Gluten-*THIS POST HAS BEEN UPDATED AS OF 2/10/22 as my former favorite brand of VWG, Hoosier HIll Farms, has been discontinued indefinitely, and I FINALLY found the best replacement as follows. I have tested many brands of Vital Wheat Gluten, and THIS KING ARTHUR BRAND of VITAL WHEAT GLUTEN, is the only one that works PERFECTLY with the ratios in this recipe and has the best taste and texture! As pf right now, it is seriously THE ONLY brand I recommend for Vital Wheat Gluten. All Vital Wheat Gluten’s ARE NOT CREATED EQUAL lol (but seriously!). The thing with other brands is that they all have a very slightly different protein % in them – which GREATLY affects the texture of your bread ( and can result in a RUBBERY texture or an odd aftertaste!). I’ve tested anthony’s brand , bob’s red mill brand, and a few other random brands. I can’t remember and all of them were TERRIBLE. Please don’t try them in this recipe. Try other brands at your own risk, and please note, that all brands have different absorbtion rates, so you if you are using another brand, you may end up having to adjust the liquid in this recipe if it comes out dry or rubbery!! 🙂
Oat Fiber – There are ONLY two brands I recommend you use: THIS LifeSource Brand Oat Fiber (on amazon!) or this Honeyville Brand Oat Fiber direct from their site (which actually is MY first choice, but they have been sold out for like two months, until yesterday, and are still sold out on amazon). Regardless, I frequently use these two brands interchangeably in recipes with very very little difference (not enough that you’ll probably notice in this!). I have tried every other brand out there (that’s available on amazon at least, because that’s MY LIFE), and NuNaturals and Anthony’s brand oat fibers were THE ABSOLUTE WORST – DO NOT TRY THEM. Trust me. They look dark brown, taste terrible and gritty, and make for some really gross low carb bread that will NOT rise the same or be fluffy or even look anything like mine. Enough said !
Lupin Flour – This Lupina Brand Lupin Flour is my #1 and STRONGLY preferred brand. It does not have ANY lingering bitter taste (as many other brands DO!) and is actually lower in calories than other brands (i’m still baffled how THAT even happens when they’re the same weight per serving buttttt I digress). This recipe was actually written for this lupin flour (others can change the texture!). The only other lupin flour that could be used instead of Lupina in this recipe is this miracle flour, BUT I am going to warn you, I noticed a very slight bitter flavor with the miracle brand flour. So…. I would ONLY use it as a last resort, if you CANNOT get Lupina Brand.
Instant Yeast – there’s plenty of brands of instant yeast (aka quick rising or bread machine yeast) that will do a decent job, but I whole-heartedly believe that THIS SAF Instant Yeast is the absolute BEST out there on the market. There’s a reason that every professional bread baker using a commercial yeast chooses the SAF Brand; they are unparalleled when it comes to an AMAZING product you won’t ever be disappointed with. Nope, not sponsered or anything, this is speaking from many years of experience using yeasts myself!!!
KOSHER Salt – Using Kosher Salt is SUPER important in bread baking. My favorite Kosher Salt for Bread Baking is Diamond Crystal Kosher Salt . Can you use other salts? Sure- you can DO anything you want to (but , please don’t). Are they going to affect your bread? ACTUALLY, YES. Other salts are going to leave you with a bitter aftertaste or a strange flavor, or literally have NO benefit to your bread at all and then what’s the POINT? Kosher Salt is best because “kosher” means it’s undergone intensive cleaning (doesn’t have all the polution other salts, like sea salts do). You can get larger or smaller granules of Kosher Salt. I recommend LARGER granuled, Kosher Salt because it dissolves slower in your bread which is SO SO MUCH better. If you want to learn more about all the small nuances that come with using other salts in bread READ THIS ARTICLE, FROM THE BREAD GUIDE.
5.) Don’t Change The Kneading Method (ie. Bread Machine or Hand Kneading) Unless You’re An Experienced Bread Maker
I’m going to keep this short, but all I was say, is this recipe was designed for a stand mixer with a dough hook. Can you hand knead it? YES, you can, with some SERIOUS muscle and skill in your kneading methods. This is a very strong protein bread, and the kneading process isn’t quite the same as with regular bread flour! The dough is a VERY stiff dough. So, you can hand knead, and I certainly have (actually multiple times just for testing purposes!), but I STRONGLY recommend NOT hand kneading, unless you’re an experience kneader! Hand kneading will take you about 30 minutes (no joke) to develop the gluten all the way to yield a great bread.
Can you use a bread machine to do the kneading for you? I am sure you can; however, I don’t own one and I honestly have absolutely NO clue what to recommend. I have seen other recipes (like Diedre’s LOW CARB bread be made in a bread machine – which is what this recipe originally was based off of actually!) so I know it can be done. Since I don’t know how to advise you here, I only recommend you try it if you know what you’re doing !!!! 🙂
But – I know the majority of people who do much of anything around the kitchen seem to have a stand mixer!!! So hopefully, it’s not an issue!!! If you don’t have one, I HIGHLY recommend a 5 QT KitchenAid Stand Mixer (mine is MY BABY, and I’m completely OBSESSED WITH IT) Grab a cup of coffee, kick your feet up and let that glorious invention of a machine do all your kneading!
If you don’t have a dough hook for your stand mixer, make sure you get one! Here’s a link for a Kitchen Aid DOugh Hoook too 🙂
Can I Make The Dough A Day Before Baking It (An Overnight Dough)?
YES, YES, YES, (EMPHATICALLY) YES! I designed this recipe to have a low enough amount of yeast, that it’s NOT going to overproof overnight in a refridgerator! The cool temperatures of the refridgerator DO dramatically slow the yeast activity, but they don’t STOP it. So, you bread will still rise in the cool temps of your fridge, just NOT very much. If you were to leave your dough to rise in the fridge for multiple days, it WOULD still overproof (like I say, it’s just reallly slow at that cool of a temp). I think this dough tastes absolutely fantastic (actually ANY dough for that matter) that you do a cold fermentation of in the fridge for 4 or more hours. You will still need to let the dough come to room temperature and rise a bit on your countertop AFTER sitting in the fridge overnight, but this still can make this brioche recipe super convenient if you need to break up your mixing/shaping time, with your rising/baking time!!!!! 🙂 I
If you’d like to let your bread rise in the fridge overnight (or for any period of time under 24 hours for that matter), you CAN by: First following mixing, kneading and resting instructions in the recipe. When you get to the shaping stage, then you will shape your buns, put them on your baking sheet (lightly covered with oiled seran wrap), and put them straight into the fridge instead of letting them do ANY rising on your counter. Leave them in fridge overnight or until you’re ready to bake (if its shorter or slightly longer that’s fine – just keep it under 24 hours to avoid overproofing), then take them out, let them come to room temperature and finish rising until double in size (depending on how long they were in the fridge they might not need much time on the counter!), then do your egg wash and bake as per the recipe!!!
When I cold fermented these in the fridge, I put the shaped brioche dough balls in my fridge around 6:30 PM, let them do a cold rise overnight in there until 8 AM, then took them out to sit on my counter at room temperature (70F) for 30/45ish minutes until they were doubled in size (from the original start of shaping size!). This was PERFECTLY proofed. ***That being said, if you left them in the fridge for longer than 14 hours, you may need even less time for them to rise at room temp after. ***
The flavor enhancement from an overnight rise, will make you happy your let your dough take a chill break 🙂
My Brioche Buns Didn’t Rise at all : Check your yeast! Did you bloom it in water as per the directions before using in the rest of the recipe? Was it Old? Yeast usually is kept best in the freezer for up to 6 months! Keeping an opened yeast container in your cupboard means it will go bad fast! Also, what was temperature was your water? If your water was below 70F it was not hot enough! If your water was above 110F in was TOO hot and killed the yeast.
My Brioche Buns Deflated: The number one reason for deflated brioche is from overproofing! Either your water was TOO warm initially (which casuses the yeast to proof much too quickly), the area where your bread was left to rise was TOO warm (and this makes it rise MUCH quicker), OR finally, if you cut into your bread buns when they were still hot (after baking) this will ALSO cause deflation.
Another possibility is that you left your dough to “rest” for too long. This dough does NOT undergo a double rise like regular dough. If you left your dough to sit and rise (like a bulk fermentation stage), then deflated it and shaped it, your yeast may not have had enough rising power left to get a full rise again afterwards. I HAVE had this dough, when using high powered SAF yeast, go through a double rise without a problem; however, if you used a different brand or a “QUICK RISE” yeast (which is meant for a single quick rise only) then your buns would NOT continue rising after a long fermentation, deflation, shaping and then attempt at another rise. In the instances where my dough has been able to withstand two rises, it takes significantly longer to rise fully in the second round (and has to be with great yeast). If that makes sense!
My Brioche Buns Were Rubbery and Not Soft: This can be caused by a few things. Most likely, your dough was NOT kneaded enough. You need to really develop the gluten with long and very SLOW kneading to get that airy soft interior texture. The second reason, is you may have SHAPED them differently than I did! Shaping on these, requires building moderate tension in the dough (watch my shaping in the recipe video please!) to get a softer and more open crumb structure! Further, Did you use a scale to measure your ingredients? If not, it’s possible that you added too much of the low carb flours from measuring inconsistencies – It’s best to WEIGH your ingredients with a scale! Did you use a different brand on any of the ingredients I listed in my post above? This would definitely be a culprit as well. Lupin Flour is VERY absorbant so not measuring with a scale or using a different brand will likely yield different results!!!
Lastly, Did your dough rise ENOUGH? Was it doubled in size when you baked it? If not, then your dough could have just needed longer to rise, or your yeast could have been bad. If your buns are not double in size when you bake them, they will be dense and rubbery after baking too (the oven spring from baking is not enough to make them fluffy if they weren’t fluffy to begin with before baking if that makes sense!).
EDIT(3/22/2021): I have had some in Canada and in Australia make this recipe with another brand of lupin flour, unsuccessfully, and some use new brands that we worked on together to adjust the recipe and make it work per the new brand ingredient! The lupina brand is THE best if you can get your hands on in and ship it ( I know, I know, the wait time is long to get it to Australia!!) If you use another brand of lupin flour, there is a good chance you need more water if your first trial with it came out rubbery and stiff. The less FINELY ground the lupin beans (and I prefer SWEET LUPIN beans) the MORE absorbent the lupin can be (hence sucking all the water up that you need in this dough!) and also the harder it makes it for the gluten strands to form properly if your lupin beans are not finely finely ground and light. Which can be problematic. It’s not that a different brand can NOT be successful, persay, its just that you may have to adjust some things (ie. adding more vital wheat gluten) or adding more water, although note some brands just DO NOT WORK in this recipe (there’s many new brands popping up across the world!) Please message me on Instagram (@fatkitchenblog) if you questions or want help with figuring it out! Pictures help the most if you can send me what the dough looks like after kneading, and then what your bread looks like after baking, as I can visually see how we may be able to troubleshoot. 🙂 WE CAN GET THROUGH IT TOGETHER! 🙂
Please don’t hesitate to contact me or leave a comment below the recipe if you have any other issues, questions or concerns!!!
WELLL…… This was certainly the LONGEST recipe post I’ve written to date…. Holy Moly!!!!!!! At least I feel confident that I covered just about EVERYTHING that you need to know, or that could possibly go wrong with these low carb brioche buns with yeast (trust me I had multiple fails!)!!! NOW, let’s making some seriously LIFE ALTERING, SOFT, FLUFFY, best low carb bread you’ve ever had, BRIOCHE BUNS!!!!! 🙂Print
Low Carb Brioche Buns With Yeast
- Total Time: 3 hours
- Yield: 8 LARGE buns 1x
Low Carb Brioche Buns Made with Yeast that TASTE like REAL Brioche BREAD! They’re soft and airy inside with a perfect crumb, and a lightly chewy and shiny exterior (thanks to an egg wash)! Use a stand mixer with a dough hook and let the machine knead the dough for you! Bake them same day OR you can let these buns rise in the fridge overnight (for some REALLY amazing flavor) and then bake the morning after! These are not Gluten Free, but they are Low Carb & HUGE!:)
** using scale to measure any ingredient with a weight (in grams) listed is going to give you the most accurate & BEST results! Measuring in volumes (ie. teaspoons/cups) is ok for the ingredients that dont need to be as precise- these are listed as volumes. If the ingredient has grams listed, then PLEASE use a kitchen scale**
- 236 grams (1 Cup) Filtered or Distilled Water (80°F is ideal, *see note 1)
- 1.5 teaspoons Sugar (or substitute 1 Tablespoon Inulin)
- 2 teaspoons Instant Yeast (strongly recommend this SAF INSTANT YEAST)
- 100 grams Eggs (2 large eggs), lightly whisked (at room temp* see note 2 for shortcut!)
- 80 grams Lupin Flour (3/4 Cup) (this LUPINA brand will give you the BEST taste)
- 170 grams Vital Wheat Gluten (1 + 1/4 Cup) (this King Arthur Brand Vital Wheat Gluten is the ONLY brand I recommend using)
- 38 grams Oat Fiber (1/2 Cup) (only use this Lifesource brand or this Honeyville Brand)
- 3.5 Tablespoons Allulose
- 3.5 grams Kosher Salt (1.25 teaspoons) (do NOT use plain table salt- use kosher salt!)
- 2 Tablespoons Salted Butter (softened, and room temp)
For the Egg Wash/Topping:
- 1 Egg lightly whisked with 1 Tablespoon water
- Sesame Seeds Optional (or sub with Everything but the bagel seasoning or poppyseeds!)
- Pastry brush
RECIPE VIDEO is just below these instructions (please watch!):
- Mix together your “flour” ingredients (lupin flour, vital wheat gluten, and oat fiber) in a bowl & whisk until evenly distributed. Set aside.
- In your stand mixer bowl, add instant yeast, sugar (or Inulin), and filtered (or distilled) water warmed to 80°F (*see note 1 for water temperature adjustments). To ensure that your yeast is active (& not old or bad), allow the mix to sit for 5-7 minutes until you see foamy bubbles appear (it SHOULD look like the yeast is ‘blooming’ or expanding slightly in the water). If you don’t see any bubbles, expansion or changes, then your yeast might be bad or old!
- Once your yeast is foamy and blooming, add lightly whisked eggs and allulose to the stand mixer. Using a dough hook, mix together on a low speed until lightly combined. Add half of your low carb “flour” mix and continue kneading on the LOWEST mixer speed for 2-3 minutes. Add the other half of the low carb “flour” mix and continue kneading (still on lowest speed!) for 11-12 minutes. The dough should look cohesive, smooth and stretchy (hello gluten development!)*At this point, if you were to pinch a piece of the dough and try to stretch it away from the rest of the dough, it should NOT break off easily. If it does break off instead of stretch, then it means your gluten hasn’t developed enough, so you can just continue kneading for an additional 1-2 minutes)*. Add Kosher salt & softened butter to the dough, and knead on low speed until the dough is smooth and the butter has been completely kneaded in (no greasiness should be left in the dough), which should take 5-6 more minutes of kneading. *If the butter is having trouble getting kneaded in (it will slip around kinda crazy the first few minutes while mixing, which is normal and expected!) you can pause the kneading, pull the dough off the hook, pinch the dough with your hands (like a giant crab pinching your dough all across the dough) & then flip the dough over and continue your knead to help distribute the butter in.* Once the dough looks SMOOTH and is not greasy to the touch, turn off your mixer and gather all the dough in your hands (some of your dough may appear stringy or not all in one even ball , and this is okay! It is just tight from good gluten development). Form the dough into a smooth ball shape as best you can. Put the dough ball back into the mixer bowl & cover the bowl with seran wrap or a kitchen towel. Let the dough rest/RELAX at room temperature for 30 minutes!
- After the dough has relaxed for 30 minutes, use a bench scraper (or a knife) to cut the dough into 8 equal pieces (tip: use the scale to weigh & divide by 8 if you want them all exact same size). Now, you can shape each bun! Please watch the recipe video to see the best shaping technique! *I have used many different shaping techniques on this recipe & building a MODERATE amount of “tension” in the dough will give you the most perfect buns (simply rolling them into balls may not build enough tension in the dough, and will result in slightly less fluffy buns–OR TOO much tension [the dough is pulled TOO tight) in the dough , will mean air bubbles get too trapped & you may have large hollows inside when you bake them.* TO SHAPE: Take one piece of your dough and gently flatten the dough with your hands into a square-ish shape ( a very rough square ish shape is is totally fine). Fold each corner of the flattened dough piece into the center and gently press the corner of the dough down into the middle (imagine folding each dough corner like the flap of an envelope into middle of the dough and do this for all four corners!). Then, rotate the dough slightly about 45 ° so you can do the same thing for the remaining unfolded edges. (I’m referring to the pieces of dough that were IN BETWEEN the corners and have not been pulled tight into the center of the dough) and fold them into the center of the dough same as before. Your dough should like a round little dumpling now! Pinch the seam (the seam is the place in the center where you gathered all the corners) shut. Flip your shaped, round dough ball over, so the pinched seam is facing down, and place onto a parchment lined or silpat baking mat lined baking tray. Do this for each piece of dough. Use the palm of your hand to gently flatten all the dough balls (they’ll spring back up a lot and that’s fine!). Cover the whole baking sheet loosely with a lightly oiled piece of seran wrap or a kitchen towel and let rise on your kitchen counter for 1-1.5 hours or until doubled in size. If your kitchen is a little on the cooler side (below 70-72 °F), your rise time will be slightly longer. If your kitchen is warmer than 72 °F then your rise time will be a little shorter. I actually prefer it a little cooler, because the LONGER the rise time, the BETTER the flavors that develop in your buns! *** ALTERNATIVELY, you CAN place your shaped dough balls in the fridge to rise OVERNIGHT (instead of at room temperature) – which will even FURTHER enhance the delicious yeasty flavor! SEE NOTE 3 for tips/instructions for an overnight rise.
- Preheat your oven to 375 °F before your buns are fully risen. After your buns have appeared to almost double in size (my kitchen which is usually 71- 72 °F takes 1 Hour and 15 minutes exactly), you can conduct a “finger poke” test to check if they’re ready to bake! *To do this, gently poke one of your buns and see how it bounces back. If it the poke does NOT leave a mark and the dough bounces/springs right back, then they need more time to rise. If the poke leaves a mark but very slowly and slightly starts to bounce back, then they are PERFECTLY risen & ready to bake. If the poke leaves a big flabby dent that doesn’t bounce back at ALL, then they are overproofed :(!
- Whisk together 1 egg + 1 tablespoon of water to make the egg wash. Use a pastry brush and paint the egg wash onto each bun lightly covering all surfaces besides the very bottom. Sprinkle on sesame seeds or other topping of choice. Bake at 375 °F for 18-22 minutes until they’re a deep, dark golden brown and they feel firm (they will still be soft but not doughy!) on top when touched. These will get quite dark in color (as you can see in my pictures!) and that’s perfectly normal – they won’t taste burnt unless they start turning brownish/ black in the oven! If they’re getting too dark, you can adjust oven temp down to 350 °F during baking (which may add another minute or two to your bake time). Remove buns from the baking sheet and let them cool COMPLETELY on a wire rack, BEFORE slicing into (cooling them all the way SETS the crumb & prevents deflation- it’s SUPER important!).
- I recommend only cutting the buns in half, when you’re going to eat them to keep the centers fresh & soft. Store buns at room temperature in an airtight container or ziploc bag to prevent drying out. These buns also FREEZE perfectly! I like to freeze my in individual ziploc freezer bags so that I can pull a single serving easily when needed. To thaw frozen buns, remove from the storage bag (to prevent sogginess during defrost) and let them thaw on the counter for 30-45 minutes 🙂
Note 1: We use a slightly cooler temperature of water here, because the friction caused by a long kneading time in the mixer will be heating the dough up further! You don’t NEED warmer water for instant yeast! Please use thermometer to check your water temperature! Using water that is too warm, will cause your buns to rise quicker – resulting in less flavor & potential overproofing! If you kitchen is REALLY cold (ie. below 70F, you can use slightly warmer water), and if your kitchen is warmer (ie its over 72F in summertime) you can use slightly cooler water (but NO Lower than 70F). See post for more info on WHY! 🙂
*Note 2: If you forget to leave your eggs out to come to room temperature ahead of time, then just submerge them in cup or bowl or warm water for 3 minutes -5 minutes and they’ll be the perfect temperature needed 🙂 (I do this little trick every time, because I am terrible at planning in advance!).
**Note 3: FOR A COLD, OVERNIGHT RISE —- Once you have shaped your buns, placed them on a parchment lined baking sheet, and covered them loosely (but completely) with a lightly oiled piece of seran wrap then you can move them STRAIGHT into your refrigerator! The cool temperatures of the fridge, will still make them rise (but at a snails pace!). It will not hurt the yeast, and what it will do is give them amazing flavor!!!! You can also do this if you just want a 3-4 hour (or however long) break in between shaping your buns & baking them. To Bake, just take your baking sheet with buns out of the fridge and bring to room temperature on your counter, for 30-45 minutes, or UNTIL double the original size (since shaping), and then add your egg wash and bake as directed! *if you let them rise in the fridge for only a short period time, opposed to overnight, you may need to let them come to room temp for 30-45 minutes and then still continue rising for another 30 minutes or so if they haven’t doubled in size. Just watch for over/underproofing signs via the finger poke test listed in the recipe instructions!
Macronutrients on this recipe are calculated based off the brands listed/suggested. Net Carbs are listed, and do NOT include carbs from allulose as they do not affect blood sugar levels 🙂
- Prep Time: 2 -2.5 hours
- Cook Time: 18-22 minutes
- Category: brioche/ bread
- Method: Stand Mixer + Baked
- Serving Size: 1 Large Bun (1/8th of Recipe)
- Calories: 146
- Fat: 4.6 g
- Carbohydrates: 2.8 g NET CARBS
- Protein: 20.5 grams
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Amazing bread!! The directions are very well explained!! THANK YOU!!
Amazing recipe, and I don’t say that lightly.
BTW, used the Magimix to knead the dough (it only takes about 1.5 -2 minutes). Also, as I’m from the Netherlands, we don’t have here the brands that were recommended, so everything I used is from the “denotenshop.nl” (except from the allulose that I buy from the US).
Again – amazing!
wow. the first time I made keto bread that tasted like normal bread. this is “the recipe”. I’m in Africa, did not have all the brands listed but followed the instructions. kneaded by hand but it was still soooooo good. this is a keeper. thanks a mil
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I am a baking SNOB. When I went low carb, I thought my baking days were over. I can’t tell you how much I appreciate your time and work on this recipe. It gives me so much hope that I can sustain this lifestyle change without sacrificing what I love! These buns are AHHMAAZINGG. The recipe is easy to follow and the flavor is incredible.
Followed this recipe to a T and it went so well! They literally came out looking EXACTLY like your pics! The taste? Better then expected and not only acceptable, they were beyond yummy. As a carb dieter this is DIET ALTERING!!! I tried to back on two racks with two separate batches and one was kind of too low in my over and that pan started to get too done on the bottom. I highly recommend making sure when you cook they stay in middle of oven. They cook quick so you could prob hold off on another pan of them after the first get done. I have a double over so I will just light up both next time. These are a low carb changer! You need to patent these with a name and sell them. They are amazing. I made bacon cheese burgers. My husband and I felt like we were cheating on our keto diet and we didnt. I am going to work myself on the recipe and try frying the dough to make a yeast donut and use a low carb powder sugar, vanilla, cream cheese and butter mixture for the glaze. Also going to try replacing this dough for this recipe I make called “crack rolls”. Maybe even try a bagel knock off with them and some savory options too. I will let you know how they turn out. Thank you so much for your amazing dedication and contributions to the carb community. You don’t begin to know how much recipes like these have helped me stay on my diet and continue with my weight loss success as well as helping friends and family who have diabetes be able to splurge on something seemingly decadent that isn’t!
Me too, they came out so lovely I was stunned.
I will try and make steamed buns next with chicken or beef filling.
I live abroad and they do not sell the brands she referred. I used the same products local bought and it worked perfectly.
I also think I can make a loaf of bread.
Did you figure it out? Would welcome your thoughts/recipes. just came across the recipe today, and reading comments before going to try this recipe. thought your comments about trying donuts and fry bread seemed fun too.
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can I use Almond flour instead
I decided to use what I had,, and not go get the Lupin Flour. They turned out great with the Almond Flour. They did get dark, but not as dark as her recipe.
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Love it! Use it in my bread machine to make a loaf. I up the sweetener to 1/4 cup erythritol and use 1/2 tsp regular salt.
Also worked great for cinnamon rolls. Added 2 tsp each vanilla and powdered cream and used the bread machine dough cycle. The high gluten made rolling out impossible, even after resting, but I had fun stretching it out and once I filled it I was able to squeeze and pull the log thinner and longer to get a dozen rolls. So good! Thanks!
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I came across your blog when searching for lupin flour recipes.. I just purchased my first supply and am anxious to try this recipe out. One of the last things I perfected before becoming diabetic and going low carb (nearly 5 years normal glucose levels, yay!) was bread making. It’s been sad because I love my bread. I have been experimenting with vital wheat gluten and oat fiber for a while and am so excited to be able to try this recipe out. Thanks for the great post!
I am so happy to hear and yay for normal glucose levels (really awesome— especially being able to manage it naturally!!!!). And I truly do hope you enjoy the recipe! It sure did take a lot of experimenting I will admit 🙂 But, it was worth it!!! I have another new bread roll recipe coming as well with this same flour blend. I just need two more tests for small adjustments, but they’re the SOFTEST, fluffiest, real bread like dinner roll buns EVER!! so look out for those 😉 and i have many others in testing phase – donuts and cinnamon rolls (these are comin very soon!), and also testing chewy pizza crust, artisan baguettes, and boules (just need that little thing – TIME- to keep testing these ones)! But, lupin flour is amazing and certainly part of the magic in these breads! Thought you might like to know that I also have some almond + lupin flour cookies on my site now, if you want to test those out too! The lupin flour makes them have a nice lightly chewy tollhouse style texture to them! They’re the “keto LUPIN flour chocolate chip cookies”. Would love to hear how your bread turned out when you ended up making it!
Love it! Use it in my bread machine to make a loaf. I up the sweetener to 1/4 cup erythritol and use 1/2 tsp regular salt.
Also worked great for cinnamon rolls. Added 2 tsp each vanilla and powdered cream and used the bread machine dough cycle. The high gluten made rolling out impossible, even after resting, but I had fun stretching it out and once I filled it I was able to squeeze and pull the log thinner and longer to get a dozen rolls. So good! Thanks!
My God this is astonishing!
Made the recipe precisely as indicated except for some necessary changes:
Bob’s gluten – Hoosier Farms seems to be unavailable. The macros are the same so I don’t know why you would have observed such a difference? 🤷♂️
Mixed and kneaded in food processor which is only “fast” … not ideal but used half or less than half your recommended kneading time. Dough was sightly wet but came off hands etc cleanly and got a decent windowpane so all good. I don’t know if I want to drop $400+ on a mixer just for bread. 🤔
Cooled gradually after baking — oven door slightly ajar for a few minutes before opening it fully.
Really really impressed with the results. Shocked even!
Next time, I’m inclined to use more allulose as I prefer brioche noticeably sweet. Not King’s Hawaiian sweet (although that would be yummy!) but a little more than this recipe. I’d like to make dinner rolls, slider buns, and hot dog buns.
But it’s as close to perfect as I could have imagined. Amazing work. Just freaking amazing. Haven’t seen a commercial product anywhere near as good.
Joseph!!! Thank for you sharing!!! I actually haven’t tried the BOB’s VWG in 2 years now ? Or so? Since they discontinued the Vital Farms, I have been LOVING the king arthur. Anywho, I wonder if they’ve reformulated the bobs because I didn’t like the taste or texture a few years ago, and it had a higher absorbancy than vital farms. Vital farms was TRULY the best i have ever had, i am so sad they discontinued it!!! someone else said the food processor worked great as well!!! I will have to try it myself, and add that the post for others!! Thanks for sharing.
Oh and if you want them sweeter, I definitely recommend adding stevia or monkfruit extract instead! I find that increasing the allulose TOO much can affect the overall dough, and honestly it does’nt TASTE that much sweeter even when you do. The most success I’ve had is 6 TBSP, but it still doesn’t have that super sweet aftertaste like real sugar, so I find a blend of other sweeteners or adding extracts can help boost the sweetness without afffecting the crumb!
Does this cause excessive gas or digestive upset? I am concerned because of the extreme amount of fiber these contain.
It sure does have a lot of fiber! If you’re eating multiple buns in one day, definitely haha (keeping it real here!). But we haven’t noticed any negative side effects from just eating one. They do make you feel nice and full and don’t leave you hungry after 🙂 Drinking extra water with high fiber content foods can help too !!
Any thoughts on making this a sweet bread recipe? I tried increasing the Allulose to a cup, which resulted in the dough not rising.
High amounts of sweeteners will inhibit yeast growth, which is what makes the dough rise. 1 cup is too much allulose. Try increasing it to 1/3 or 1/2 to see. If it rises normally, try adding 2/3 cup. I wouldn’t go over 3/4 cup allulose though.
I’ll admit this recipe thoroughly intimidated me at first, and I was also skeptical if the finished product would be worth the expense of the ingredients. I took the plunge after looking at the pictures of the inside because it looked so legit and I was desperate for a proper bread replacement. All I can say is you NEED this bread in your life!!! If you can follow the directions exactly you will not be disappointed. The notes and tips are invaluable! I am so happy I found this recipe it will go a long way towards helping me transition into a fat adapted lifestyle. You are a genius and I thank you for the wonderful gift of bread, this is amazing even my picky husband gave it a thumbs up!
Erica I am SO GLAD you like them!!! I often have some complain that I write too much 🙂 But, I’d rather over give information, then under-give it and have them turn out wrong 🙂 so I am pleased to hear it helped you!!!! And.. Hubby Approved- YAY!!!!
Love the look of this bread. Hope it turns out same for me. Thank you,
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Hello thank you for this recipe. Unfortunately in my country we do not have lupin flour and allulose is hard to find. Can I sub lupin with coconut or almond flour? And the allulose with monkfruit? I hope you can help me as I really want to try making these buns
Great question, same issue here. No access to rare products.
Hi, thanks for sharing this brioche recipe. I tried it out today but swapped the lupin flour with Almond flour and for the most part, it came out well. However, it was chewier than I had expected. Not as soft and fluffy as you mentioned. Also, the underneath of the buns became too charred and hence even more chewier. This, even though I had used the silicon mat too. Should I add more butter to soften it? And how should I address the extra charred bottoms please? Thanks in advance!
Love this recipe and the fact it doesn’t use Almond flour. I feel like everything I’m making lately is using a ton of it, can’t be good to eat this many nuts. I’m looking for a way to modify this recipe for pizza dough. Have you tried? Any suggestions?
For the pizza dough, I have had people use the brioche dough with less yeast for pizza dough. Personally, it’s too soft for me to call pizza dough. Traditonal pizza dough is a lean dough, not enriched, although technically has a little oil in it for best tast and texture ( but no eggs or butter). You could do that! I would recommend using half the yeast or less in overall recipe (THEN, cutting that whole recipe in half unless you want TWO pizzas) and letting the dough ‘rest’ in the fridge for 8-12 hours for optimal flavor and an easier time stretching, then you would flatten and stretch the middle of the round ball of dough (that would have actually risen after that long in the fridge resting). With that method, you will keep the yeasty ari bubbles in the crust only. The center flat area will still rise a bit in the oven but the air bubbles mainly will be in the crust. Like I said, it’s not cripsy, it’s SOFT and has a little chew on the crust like the brioche and challah do, but will HOLD your ingredients 🙂 THe new version i’ve been working on for pziza dough though, uses whey isolate and protein powder and has worked MUCH better with the absences of eggs in the dough. ANywho, more to come on that once I perfect it! but wanted to address this comment in the meantime!!!!
Thank you , thank you, thank you! You are a sorceress!
I made these yesterday and they came out perfect. They look exactly like the pictures you posted and they taste amazing. The texture, the crumb structure, the mouthfeel is so close to regular brioche that I wouldn’t be able to tell the difference.
I did blood tests at 30 and 60 mins after eating a whole bun-no spike. This is a game changer!
PS. Being the lazy person that I am, I made mine using a food processor since I don’t have a stand mixer. If you’re making the dough in the food processor, go in 15 second blasts so that the dough does not get too warm, total mixing time goes down to 3-5 minutes. Blast for 15 seconds and check stretchiness levels of the dough.
1.) A sorceress! OMG thank you!!! Seriously the best compliment ever ( fantasty nerd over here!!!) and a kitchen sorceress is at the top of my aspirations list!!! lol.
2.) I am SO happy to hear you loved these!!
3.) I have never tried in a food processor! Thank you so much for sharing the details!!!! I will add your instructions in the post soon for others in the future!
Yay! You sound like you like and KNOW bread 🙂 If so, I will tell you the secret, that I am VERY VERY close to PERFECTING low carb lean doughs (baguettes) that actually has a wide open crumb and a crispy crust! The crispy crust has been the hardest to achieve, and I”ve gone through COUNTLESSSSS tests of new ingredients and hydration levels. Also, very close with pizza dough (this has a little oil but same base mix), and last night I NAILED eclairs (with CRISPY SHELLLS OMG). COMING SOOON!!!!!!!!! Once I have those, I can add bagels and all the other variations that will use the same flour base, but different methods and hydration levels 🙂
Girl. I’m dead!
First I can’t wait to try these buns, but all the others you just mentioned above?! Holy Low Carb Lifechanger Batman!!!
I will report back after the bun bake!
you shoukd at least wait 2 hours afer you eat them.
Wow, just wow. After attempting and failing on a good burger bun more times than I can remember, this recipe is a game changer. I had given up on the thought of a good yeasty bun for pulled pork sandwiches after too many failures. I found your recipe and techniques well written and informative. Your recommendations of the correct brand of flours and vital wheat gluten may have been the biggest game changer. I followed your recommendations, purchased a few new products, and went to my pantry and threw out all the “garbage” products I had purchased over the last few years. I followed your steps to the word, and these buns are FANTASTIC. They came out looking identical to the pictures on the site, and they taste amazing. The recipe might look intimidating, but it is as simple as can be. Thanks for all the hard work that you have done figuring out what products have the biggest impact on the final product. I can’t wait to try more of your awesome recipes.
Absolutely fabulous. Couldn’t get all the exact ingredients here in the uk but used similar quality and came out great. Making for second time today looking forward to a bacon roll tomorrow !!!
Can’t wait to see your recipe for baguette and choux pastry!!
Thank you 😊
Hi Francis… what did you use for the lupin flour? I was going to try almond or coconut but wasn’t sure af the amounts I should use…
Any chance we can make this into a bagel just by altering the shape or will that impact the structure/texture (and rise?)
Salt – I tried weighing the salt, and I believe you have a typo in the salt weight
1.25 teaspoons of kosher is 7.5 grams
I just got most of the ingredients except for kosher salt and tried the recipe. It was amazing! I did however shape 3 out of the 8 pieces into a single loaf pan and it deflated 😕😭 what would you recommend? More baking time? I tried shappjng it very similary. I love the idea of cutting regular breas slices.
Loaf-shaped breads sometimes need a longer rise. If you simply placed the dough in the loaf pan without any folding or tucking techniques, then that could also inhibit rise.
I am desperate to try this recipe but I can’t buy lupine flour in Scotland…and I have no idea what to swap it out for… help!
Try using soybean/soyabean flour or pumpkin seed flour.
This is the single most best bun recipe I have tried and believe me I have tried.. thank you
Started making these late in day so made everything, let it rest (hour instead of 30, oops) shaped and placed in fridge overnight. Took out this morning, let buns come up to temp took two+ hours in colder room. Baked and they are total perfection. Even using the non recommended oat fiber and vital wheat gluten brands. Simply amazed that these turned out so well better than all my bun making attempts using all purpose flour years ago. Excited to try future recipes with similar blend. Thanks!!
I used alternate brands for everything (including NuNaturals Oat Fibre, and old instant yeast oops) and it turned out awesome! I’m over the mooooon about being able to eat a cheeseburger with minimal guilt again. I was worried it wouldn’t work but I was so surprised!! Next stop donuts 😂
Followed this recipe to produce a brioche loaf using a bread machine. Comes out perfectly every time. I make this on a weekly basis and it’s always soft and fluffy. Thank you for sharing this recipe and the very detailed instructions!
Hi, would you mind sharing what setting do you use for the bread machine. My dough was breaking off and I wonder what would happen if I put it into my bread maker but had no idea what setting to use. Thanks
I love this recipe, make it all the time. I think your detailed instruction for final kneed and shape are important I’d like to make hot dog buns. Wondering if you have tried or have a suggested technique?
Me dough turned into a stringy mess that didnt want to even come together. Any idea what I did wrong?
Thank you so much for this recipe. I could not believe how soft and perfect the buns turned out. Just like your pictures! I detected a bit of off-flavor so II will make sure to use kosher salt for the next go-around and possibly add a bit more allulose (I used sea salt coarse salt). Hopefully, that will take the small bit of odd taste away. Again, thank you so much for all your hard work on this. I appreciated the detailed instructions and ingredient recommendations. It was so nice to have a recipe turn out so well.
I,am glutenfree so how do you mean Vital wheat in yr buns? Plus we can’t get vit a l wheat here
These wont work without gluten. It is a vital part of how this recipe works. Vital Wheat Guten cannot be eaten safely by those with celiacs disease.
I made these today for 4th of July burger and thought for a first try (and subbing almond flour-because Amazon sent Lupin flakes instead of flour) they were incredible. Can’t wait to try the recipe again when the lupin flour finally arrives! Thanks so much for freely sharing such a detailed and wonderful recipe.
I made these today for a cookout and everyone loved them! Your instructions were perfect! I used almost all of the brands, but I am unable to find/get Hoosier Vital Wheat Gluten so I used Anthony’s. WHERE are you finding Hoosier? Or, did you change brands? Thanks for this recipe….just perfect!
It’s not available on Amazon anymore. Did yours turn out okay? She seems so adamant about using the brands that I’m wondering if it’s worth even trying.
My go to favorite recipe for rolls
I love this recipe, make it frequently. Thank you for all the details. I’ve been interested in keeping an AP flour replacement mix on hand. You mention this in your blog above. Have you found this mix appropriate for this? You also mention using in a bunch of other possible recipes you would be working on. Particularly I’m interested in hot dog buns, pizza, bread and pasta. Any progress on that?
Hoosier Hill Farm has been out of stock for months – is there another brand you can recommend for the vital whet gluten?
Thanks for this Excellent Recipe! Used different Brands of Vital Wheat Gluten (Anthony’s and Great River Milling) and Oatfiber (Anthony’s and Naturtonix) and all turned out perfect! First time making it the Flavor was very good but now I add Butter Extract for even more Flavor. Also because of Oatfiber the Texture can feel a bit dry so I add 3 Tablespoons of Golden Flaxseed Meal which really takes the texture to another level.
Hi, i was wondering if you know what can i sub oat fiber for? I’ve searched everywhere in my country and i can’t find it anywhere
FABULOUS!!!!! BEST BUN EVER!!!
5 stars for the time and effort in all the wonderful details! I do have culinary training, and I thought this was amazing in explanation!
What I did different: I used all Anthony’s “flour” products, no sugar or inulin in the yeast, the kind of kerrygold butter that comes in a tub (already soft), and I left mine on the dining room table overnight to proof.
Everything else I charted the course you laid out!
These turned out beautiful, big, and a perfect texture!
Bravo! Encore, encore!! Thank you.
Gail 🙂 I am SO glad you liked them!!! 🙂 and thank YOU!
Charisse, your directions are amazing! Thank you for the time you spend being the “mad scientist” and then the time sharing to all of us. I have a question, have you ever used the lupin flour brands: Aviate or Lupins for Life? If so what were your results? Thank you.
Love this brioche! I mixed the dough in the bread maker, shaped the buns, let rise, egg washed and then baked in the oven. I made a brioche loaf completely in the bread maker on the 1.5 pound loaf setting and it turned out awesome, lovely dark crust, excellent crumb, sliced really well. No egg wash on the loaf but I’m cool with that. Next I’m thinking sub rolls/po’ boy buns and dinner rolls. This has become my go-to low carb bread recipe. I love crusty bread and this recipe delivers in spades! ❤️
Thank you for this beautiful recipe, Charisse. I got all excited, but then noticed you use vital wheat gluten. And I have to be gluten-free. Darn!
Kosher salt is called kosher salt because it’s used for koshering meat. The process of kosher meats takes the blood out of it. First, the meats are soaked in warm water to open the pores. And then salt it with kosher salt, so that the blood runs out. Jews don’t eat blood.
I’ve made this recipe twice now. My husband who does not follow low carb referred to them as the ‘good’ buns and ate them for lunch all week, so i had to make more. I did do a slow rise in the fridge for both batches. The taste and texture are by far the best of any lore carb recipe I’ve ever made. Thanks for this great recipe!
Made them yesterday and they were amazing. Much better than any of the alternatives that I tried baking before.
FYI, I used some european brands for the Lupin floru, wheat gluten and the oat fibers and everything worked great. Maybe I just lucked out 🙂
Also, since Allulose is not approved by the european food safety agencies yet, I could not use that. So I subbed for eryhtritol. Didn’t have any issues whatsoever, I would say. Great rise, perfect crumb, good taste.
I guess next time I’ll try to add some more butter since I like my brioche extra buttery.
Ok I don’t know if you’re still responding on this thread but I have a question. If I wanted to make this recipe into a soft pretzel or bagel recipe, would it work if I changes thr shaping process and followed other rules?
I just made this recipe today. These buns turned out really well. This is my first time making: lower-carb yeast bread, ever using lupin flour or oat fiber, using a plant-based egg substitute. I made one mistake in following the instructions, which likely impacted the final texture a bit. Because many lower carb recipes combine all of the dry ingredients, then the wet, and then combine them, I wrongly assumed from watching the video that the aforementioned “flour mix” included the salt. I was surprised to see it added into the mixer further down in the instructions. Since salt can negatively impact yeast, it is likely the texture would have been better if I hadn’t added the salt at the wrong time. Still, the “chew” is there in these buns. I ate one topped with butter like a dinner roll. it was a tiny bit too sweet for my liking, but it works great! I will be making this recipe again. It worked great too without eggs for anyone needing that. I used the gram measurement given of JUSTegg brand at room temp. I am going to post pictures at my blog and chat about making this recipe soon. Thanks! it is a great recipe. Do you have the euclair recipe posted?