Brioche Buns
These golden, buttery, and cloud-like brioche buns are the ultimate upgrade for any burger or sandwich.
Ingredients
- •3 1/2 cups all-purpose flour (450g)
- •2 1/4 tsp instant yeast (1 packet)
- •1/4 cup granulated sugar (50g)
- •1 1/2 tsp salt
- •3 large eggs, room temperature
- •1/2 cup whole milk, lukewarm (120ml)
- •6 tbsp unsalted butter, softened (85g)
- •1 egg beaten with 1 tbsp water (for egg wash)
Instructions
- 1
In a large bowl or stand mixer, combine the flour, yeast, sugar, and salt.
- 2
Add the eggs and lukewarm milk, mixing until a shaggy dough forms.
- 3
Add the softened butter one tablespoon at a time, kneading well after each addition until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- 4
Cover the bowl with a damp cloth and let the dough rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- 5
Punch the dough down and divide it into 8 equal portions. Shape each piece into a tight, smooth ball.
- 6
Place the balls on a parchment-lined baking sheet, cover loosely, and let them rise for another 45 minutes.
- 7
Preheat your oven to 375°F (190°C). Brush the tops of the buns gently with the egg wash.
- 8
Bake for 18-20 minutes until the tops are a deep golden brown and the buns sound hollow when tapped on the bottom.
- 9
Transfer to a wire rack to cool completely before slicing.
💡 Chef tips
- For the best texture, ensure your butter is soft but not melted, as this helps create the signature airy crumb.
- You can make these ahead by letting the shaped buns rise in the refrigerator overnight; just bring them to room temperature before baking.
- Store the buns in an airtight container at room temperature for up to 3 days, or freeze them for up to a month.
✅ How it should turn out
The finished buns should have a shiny, golden-brown crust, a soft and pillowy interior with a rich, buttery aroma, and a slightly sweet, tender crumb.