Brioche Buns Recipe

Brioche Buns Recipe

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These rich and buttery Brioche Buns are perfect for breakfast, sandwiches, or as a delightful side. Their tender crumb and slightly sweet flavor make them a versatile and delicious addition to any meal.

Ingredients:

  • 3 1/2 cups (438g) all-purpose flour, plus more for dusting  
  • 1/4 cup (50g) granulated sugar  
  • 1 teaspoon salt
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/2 cup (120ml) warm milk (105-115°F/40-46°C)
  • 4 large eggs, at room temperature
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into pieces
  • Optional: 1 egg + 1 tablespoon milk for egg wash
  • Optional: Poppy seeds or sesame seeds for topping

Instructions:

  1. Combine Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, and salt.
  2. Activate Yeast: In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until foamy.
  3. Add Wet Ingredients: Add the foamy yeast mixture and eggs to the dry ingredients. Mix on low speed until a shaggy dough forms.
  4. Add Butter: With the mixer still on low speed, add the softened butter, one piece at a time, allowing each piece to fully incorporate before adding the next. Continue mixing until the dough is smooth and elastic, about 10-15 minutes. The dough will be very soft and sticky.
  5. First Rise: Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. Shape the Buns: Punch down the dough to release the air. Divide the dough into 8 equal portions. Shape each portion into a smooth ball.
  7. Second Rise: Place each ball into greased ramekins or muffin tins (as shown in the image). Cover loosely with plastic wrap and let rise for another 45-60 minutes, or until doubled in size.
  8. Preheat Oven: Preheat oven to 375°F (190°C).  
  9. Egg Wash (Optional): In a small bowl, whisk together the egg and milk for the egg wash. Brush the tops of the buns with the egg wash. Sprinkle with poppy seeds or sesame seeds, if desired.
  10. Bake: Bake for 20-25 minutes, or until golden brown.
  11. Cool: Let the buns cool in the ramekins or muffin tins for a few minutes before transferring them to a wire rack to cool completely.
  12. Serve: Enjoy the warm brioche buns.

Tips and Notes:

  • Use Room Temperature Ingredients: Using room temperature ingredients helps the dough come together smoothly.
  • Knead Thoroughly: Kneading the dough properly is essential for developing the gluten and achieving the right texture.  
  • Warm Place for Rising: A warm, draft-free place is crucial for the dough to rise properly.
  • Soft Dough: Brioche dough is naturally soft and sticky. Don’t add too much flour while kneading.  
  • Customize Toppings: You can customize the toppings by adding other seeds, spices, or even a streusel topping before baking.  
  • Storage: Store cooled brioche buns in an airtight container at room temperature for up to 3 days or in the freezer for longer storage.

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