Homemade Brioche Buns Recipe
This Homemade Brioche Buns Recipe is so easy to bake from scratch! This recipe makes the most buttery, soft brioche buns that could be enjoyed in its own or elevate any burger or sandwich.
What is Brioche?
Brioche is a French bread made from an enriched, yeasted dough consisting of a higher quantity of butter and eggs compared to a standard bread dough recipe. The resulting bread has a light and soft texture but is still sturdy enough to use in variety of recipes like burgers or sandwiches.
How to Make Brioche Buns
This same day recipe for homemade brioche buns could not be easier to make and only requires simple, everyday ingredients.
Key Ingredients
- All Purpose Flour
- Active Dry Yeast
- Eggs
- Milk
- Sugar
- Butter
- Salt
Preparation
- Activate Yeast – mix yeast together with warm milk and some sugar to activate. Yeast mixture is good to use if it takes on a bubbly, foamy appearance after a few minutes.
- Make brioche dough – using a stand mixer, mix activated yeast with flour, sugar, salt, eggs and butter until a soft dough forms.
- Rest – let the dough rest in a warm area until it doubles in size.
- Shape – divide dough into equal portions and shape into an even sized buns. Transfer to a baking sheet, cover and let rise until doubled in size.
- Bake – brush risen buns with egg wash and bake for 25-30 minutes. Buns are ready when a toothpick inserted into the center of one comes out clean.
- Cool – transfer buns to a cooling rack and cool to room temperature before cutting and using in your favorite recipes!
Storage
Leftover brioche buns wrapped in plastic wrap or aluminum foil and placed in an airtight container or ziplock will keep for 3- 4 days in the fridge. For longer storage, wrap leftover brioche buns in plastic wrap or aluminum foil, place in a large ziplock bag and keep in the freezer for up to 2-3 months. When ready to use, thaw in the fridge overnight or at room temperature for 1- 1 1/2 hours.
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Homemade Brioche Buns Recipe
Ingredients
Brioche Buns
- 2 cups (260g) all purpose flour, spooned and leveled
- 2 tbsp granulated sugar, divided
- 1 tsp active dry yeast
- 1/2 tsp salt
- 2 large eggs, whisked, room temperature
- 1/4 cup (60ml) whole milk, warmed to 100-110F
- 1/4 cup (57g) unsalted butter, room temperature
Egg Wash
- 1 large egg
- 1 tsp water
Instructions
- In the bowl of stand mixer, add the milk and 1/2 tsp of granulated sugar. Whisk in the yeast. Cover bowl and set aside for 8-10 minutes. Yeast mixture should take on a foamy appearance with a fermented aroma.
- Add the flour, salt, remaining sugar and eggs into bowl with yeast mixture
- With the dough hook attached, mix the dough ingredients together at low speed until a shaggy dough forms. At this point, mix in the butter a little at a time until all of the butter has been mixed into the dough.
- Increase mixer speed to medium high and knead the dough for 6 minutes. The resulting dough should be soft touch but not overly sticky.
- Transfer dough to a lightly greased bowl, cover with plastic wrap and place in a warm area to rise until doubled in size, about 60-90 minutes.
- Deflate risen dough. Let dough sit for 5 minutes and divide into (5) equal portions. Shape each portion of dough into even sized buns and transfer to a parchment paper lined baking sheet.
- Lightly cover baking sheet with plastic wrap and let buns undergo a second rise for 30-45 minutes or until doubled in size.
- Preheat oven to 350F. In a small dish, whisk together the egg and water to make egg wash. Use a pastry brush to apply egg wash over the surface of risen buns.
- Bake the buns for 25-30 minutes or until a toothpick inserted into one of the buns comes out clean and the buns have taken on a rich golden brown color.
- Rest buns on baking sheet for 5-6 minutes before transferring to a cooling rack to cool to room temperature.
- Use cooled buns in your favorite recipes and enjoy!
Notes
- For best results, I recommend using a food scale to measure ingredients if you have one.
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