Brown Butter Choux Buns

Instructions

1. 1

   Preheat the oven to 200°C (400¿aF) and line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, heat the browned butter over medium heat until it starts to brown.

   Tip: Stir occasionally to prevent burning.

3. 3

   Add the warm milk to the saucepan and stir to combine. Bring the mixture to a simmer and cook for 2-3 minutes, or until it has thickened slightly.

   Tip: Be careful not to boil the mixture.

4. 4

   Remove the saucepan from the heat and stir in the active dry yeast.

   Tip: Let the mixture sit for 1-2 minutes, or until the yeast is activated and foamy.

5. 5

   Add the flour, salt, and granulated sugar to the saucepan. Stir to combine, then add the melted butter and stir until a smooth dough forms.

   Tip: Use a stand mixer or a wooden spoon to mix the dough.

6. 6

   Knead the dough for 5-7 minutes, or until it becomes smooth and elastic.

   Tip: Use a stand mixer with a dough hook attachment or knead by hand.

7. 7

   Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.

   Tip: Preheat the oven to 200°C (400¿aF) before letting the dough rise.

8. 8

   Preheat the oven to 200°C (400¿aF) and line a baking sheet with parchment paper.

9. 9

   Divide the dough into 8 equal pieces and shape each piece into a ball. Place the balls onto the prepared baking sheet, leaving about 2 cm of space between each bun.

   Tip: Use a piping bag or a spoon to shape the dough.

10. 10

    Bake the buns for 15-20 minutes, or until they are golden brown.

    Tip: Rotate the baking sheet halfway through the baking time.

11. 11

    Remove the buns from the oven and let them cool on a wire rack for 5-10 minutes.

    Tip: Dust the buns with confectioners' sugar before serving.

12. 12

    Drizzle the buns with melted unsalted butter and sprinkle with pink salt.

    Tip: Serve the buns warm, or at room temperature.