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)
- •1/2 cup unsalted butter, softened (115g)
- •1 egg beaten with 1 tbsp milk (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
Gradually add the softened butter, one tablespoon at a time, kneading continuously 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 about 1.5 to 2 hours, or until doubled in size.
- 5
Punch the dough down and divide it into 8 equal portions. Shape each into a smooth ball and place them on a parchment-lined baking sheet.
- 6
Cover the buns and let them rise again for 45-60 minutes until puffy.
- 7
Preheat your oven to 375°F (190°C).
- 8
Brush the tops of the buns gently with the egg wash.
- 9
Bake for 18-20 minutes until the tops are a deep golden brown and the buns sound hollow when tapped on the bottom.
- 10
Transfer to a wire rack to cool completely before slicing.
💡 Chef tips
- For the best texture, ensure your butter is truly room temperature but not melted, as this helps it incorporate evenly into the dough.
- 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 cooled buns in an airtight container for up to 3 days, or freeze them for up to one month.
✅ How it should turn out
The finished buns should have a shiny, deep golden-brown crust, a soft and airy interior crumb, and a rich, buttery aroma.