Brioche buns are so soft and buttery that they practically melt in your mouth. Sounds dreamy, right? Perfect for everything from burgers to breakfast, these buns are about to become a staple in your baking repertoire. Even if you’re new to baking, this recipe is straightforward and sure to impress. So, roll up your sleeves, and let’s make some magic happen in the kitchen!
What makes brioche buns stand out is their incredible texture. Thanks to the generous amount of butter and eggs in the dough, these buns are soft and pillowy, with a slight chew that makes them perfect for holding up to juicy burger patties or piled-high sandwich fillings. They have that perfect golden-brown crust that’s just begging to be torn into. Trust me, once you’ve had a homemade brioche bun, there’s no going back to store-bought.
Try my Hamburger Buns or Milk Bread
Now, I know what you’re thinking – brioche sounds fancy and complicated. But here’s the secret: while they do take some time to make, they’re straightforward and easy. The ingredients are simple and easily available – just flour, sugar, yeast, milk, eggs, and butter. The key is to give the dough enough time to rise and develop that beautiful, airy texture. So, yes, it’s a bit of a time investment, but the process itself is easy and totally worth it. You don’t need any special equipment, just a bit of patience and some love for baking.
Ingredients you’ll need:-
Following is a preview of the ingredients list, for a detailed list with quantity find the recipe card below:
- Yeast
- Water
- Sugar
- Flour
- Eggs
- Milk
- Butter (unsalted)
Let’s start baking brioche buns
Following is a preview of instructions, find the recipe card below for the full recipe.
- Activate the Yeast: Dissolve the yeast and half of the sugar in the warm water. Let it sit until it becomes foamy.
- ·Mix Dry And Wet Ingredients: Combine the flour, remaining sugar, salt, yeast mixture and eggs. Mix with a spatula to combine. Then mix on low speed using a stand mixer/hand mixer fitted with the dough hook attachment until combined. You can also use your hands.
- Rest the dough: Cover the bowl with a cloth and let it rest for 10-15 minutes so that the gluten can develop.
- Knead the Dough: Start kneading the dough with the help of a stand/hand mixer or hands. Continue kneading the dough for about 5-7 minutes until it becomes smooth and elastic. If using your hands it can get messy, do not add more flour. Use scrape for ease.
- Incorporate Butter: Add butter and knead till fully incorporated.
- First Rise: Cover the bowl with plastic wrap, and let it rise till it has doubled in size.
- Shape the Buns: Transfer the dough to a well-dusted surface. Punch down the air. Divide and shape the dough. Place them on a parchment-lined baking sheet.
- Second Rise: Cover the shaped buns and rest until they have doubled in size.
- Brush and Bake: Brush the risen buns with the milk/egg wash. Bake in the preheated oven until the buns are golden brown.
- Cool: Allow the buns to cool completely on the baking pan itself before serving.
Tips for Success:
- Patience is Key: Brioche dough is rich and takes time to rise properly. Don’t rush it!
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for the best results.
- Kneading: If you have a stand mixer, use it! The dough is sticky, and a mixer can make the process easier.
How to store brioche buns?
Here’s what you can do to make to ensure that the brioche buns stay fresh and delicious for as long as possible.
- Cool Completely: Make sure the buns are completely cool before storing them to prevent condensation, which can make them soggy.
Room temperature:
- Airtight Container: Place the buns in an airtight container or a resealable plastic bag. You can also wrap them individually in plastic wrap to keep them fresh.
- Keep in a Cool, Dry Place: Store the container or bag in a cool, dry place away from direct sunlight.
Refrigerator or freezer:
- Wrap and Seal: Wrap each bun individually in plastic wrap or aluminum foil. Then place them in a resealable plastic bag or airtight container.
- Storage: Store the wrapped buns in the refrigerator or freezer for up to 1 week or 2 months respectively.
To thaw frozen buns leave them at room temperature for a few hours or in the refrigerator overnight. Then warn them in the oven or microwave at low temperature for 10 minutes.
If you liked this, try these!
Brioche Buns
Ingredients
- 5 g Instant dry Yeast ½tbsp
- 40 g Water warm 3tbsp
- 30 g Sugar ¼cup
- 320 g All-Purpose Flour 2½cups
- 1/4 tsp Salt
- 2 Eggs room temperature
- 145 g Milk room temperature ¾cup
- 76 g Butter unsalted 1/3cup
Instructions
Prepare the Yeast:
- In a small bowl, dissolve the yeast and half of the sugar in the warm water. Let it sit for about 5 minutes until it becomes frothy.
Mix Dry Ingredients:
- In a large mixing bowl, combine the flour, remaining sugar, and salt.
Add Wet Ingredients:
- Add the yeast mixture and the eggs to the dry ingredients. Mix with a spatula to combine. Then mix on low speed using a stand mixer/hand mixer fitted with the dough hook attachment until combined. You can also use your hands.
Rest the dough
- Cover the bowl with a cloth and let it rest for 10-15 minutes so that the gluten can develop.
Knead the Dough:
- Start kneading the dough with the help of a stand/hand mixer or hands. Continue kneading the dough for about 5-7 minutes until it becomes smooth and elastic. If using your hands it can get messy, do not add more flour. Use scrape for ease.
Incorporate Butter:
- Add the softened butter, a few tablespoons at a time, to the dough while continuing to knead. Ensure each portion of butter is fully incorporated before adding the next. This process should take about 10 minutes.
First Rise:
- Cover the bowl with plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Shape the Buns:
- Once the dough has risen, transfer the dough to a well-dusted surface. Punch down the air. Divide the dough into 8 equal pieces (for larger buns) or 12 pieces (for smaller buns). Shape each piece into a tight ball and place them on a parchment-lined baking sheet.
Second Rise:
- Cover the shaped buns with a clean kitchen towel and let them rise for another 30-45 minutes, or until they have doubled in size.
Preheat the Oven:
- Preheat your oven to 350°F/180°C.
Brush and Bake:
- Gently brush the risen buns with the milk/egg wash. If desired, sprinkle sesame seeds on top.
- Bake in the preheated oven for 15-20 minutes, or until the buns are golden brown.
Cool:
- Allow the buns to cool completely on the baking pan itself before serving.