brioche buns recipe
The Best brioche buns recipe
Classic Brioche Buns
Soft, slightly sweet brioche buns perfect for sandwiches, burgers, or breakfast treats. Rich and buttery, these buns hold their shape beautifully.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 packet (2¼ tsp) active dry yeast
- 1 cup warm milk (about 110°F)
- 1 large egg
- 2 tbsp unsalted butter, melted
- 2 tbsp unsalted butter, softened
- 1 tbsp granulated sugar
- 1 egg yolk
👨🍳Directions
-
1
In a large bowl, dissolve yeast and sugar in warm milk. Let sit for 5 minutes until foamy. -
2
In a separate bowl, whisk flour and salt. Add the yeast mixture, egg, and melted butter. Mix until combined. -
3
Transfer dough to a lightly oiled surface and knead for 8–10 minutes until smooth and elastic. Cover with a damp towel and let rise in a warm place for 1 hour, or until doubled in size. -
4
Preheat oven to 375°F. Shape dough into 12 equal buns and place on a parchment-lined baking sheet. Let rise for 30 minutes. -
5
Preheat oven to 375°F. Brush buns with egg wash (egg + 1 tbsp water) and bake for 15–18 minutes until golden brown.
🔧Equipment
- Mixing bowl
- Stand mixer or kitchen aid
- Oven
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Brioche Buns Works
❓ Frequently Asked Questions About Brioche Buns
How do I know when the brioche dough is ready for shaping?
When the dough reaches a point where it’s soft but still holds its shape when gently stretched, it’s ready. It should feel slightly tacky but not sticky, and when you fold it over, it should hold its form without collapsing immediately. If it’s too sticky, let it rest a few minutes longer; if it’s too firm, add a splash of milk to soften it.
Can I use a stand mixer instead of a Dutch oven for baking?
Yes, you can bake brioche buns in a preheated oven (375°F) on a lined baking sheet. For best results, brush the tops with melted butter before baking to mimic the Dutch oven’s steam. Bake for 18–22 minutes until golden brown and internal temperature reaches 160°F.
Why do my brioche buns taste dense?
Dense texture often comes from overproofing the dough or not baking long enough. Check for doneness by inserting a knife into the center—it should come out clean. If the dough proofed too long, shape it quickly and bake immediately. For extra tenderness, let the buns cool slightly before serving.
What if I don’t have a Dutch oven?
A heavy oven-safe skillet or baking dish works in a pinch. Place it in the oven with the buns inside, cover with foil, and bake for 15–18 minutes. For extra moisture, steam by placing a tray of boiling water in the oven while baking.
How can I store leftover brioche buns?
Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. To reheat, warm in a 350°F oven for 5–10 minutes until crisp. Avoid microwaving to prevent sogginess.
