Brioche is the croissant of the bread world—rich with butter and eggs yet astonishingly airy. This brioche buns recipe with a glossy, bronze crust gives way to a cotton‑soft interior so tender it practically melts on your tongue.
Whether you stack them with smash burgers, cradle poached eggs for a decadent Benedict, or simply tear one apart warm and slather it with jam, each bite tastes like bakery magic made at home. And unlike artisan loaves that demand sourdough starters and days of patience, this recipe comes together in a single relaxed afternoon—or, if you prefer, proofs overnight so breakfast virtually bakes itself.
Why This Brioche Buns Recipe Works
Enriched Dough Technique – Generous butter and eggs create a tender, flavorful crumb.
Two‑Stage Mixing – Paddle first to hydrate flour, then dough hook to develop gluten without overworking.
Slow Proof Option – An overnight refrigerator rise builds deeper flavor and flexible timing.
Precise Butter Emulsion – Adding butter tablespoon by tablespoon ensures it’s fully absorbed, preventing greasy pockets.
Key Ingredients & Their Roles
| Ingredient | Quantity | Purpose |
|---|---|---|
| Lukewarm Milk | ⅓ cup / 80 ml | Activates yeast and adds moisture. |
| Instant Yeast | 1 tsp | Leavens dough quickly and reliably. |
| Granulated Sugar | 3 tbsp + ⅓ tsp | Feeds yeast; sweetens buns. |
| All‑Purpose Flour | 2¼–2½ cups / 300–325 g | Structure; adjust for dough texture. |
| Salt | 1 tsp | Balances sweetness; strengthens gluten. |
| Large Eggs | 2 + 1 yolk (room temp) | Enrich, tenderize, add color. |
| Butter | ½ cup / 110 g (soft) | Adds richness and soft crumb. |
| Egg Wash | 1 egg + pinch salt | Gives glossy, golden finish. |
Buttery Brioche Buns Recipe – Soft, Fluffy & Melt‑in‑Your‑Mouth
Ingredients
- ⅓ cup / 80 ml lukewarm milk
- ⅓ tsp sugar
- 1 tsp instant yeast
- 2¼-½ cups / 300-325 g all-purpose flour
- 3 tbsp /45 g granulated sugar
- 1 tsp salt
- 2 large eggs, at room temperature
- 1 egg yolk in addition to the whole eggs
- ½ cup / 110 g butter, at room temperature
- Egg wash for brushing (1 egg + pinch of salt)
Instructions
- In a small bowl, stir lukewarm milk with ⅓ tsp sugar and the yeast. Set aside 5–10 min until foamy.
- In a stand mixer bowl add the yeast mixture, sugar, salt, whole eggs, and extra yolk.
- Gradually add the flour and knead lightly.
- On low speed, add softened butter 2 tbsp at a time, waiting until each piece disappears before adding the next. If dough is overly sticky after butter is incorporated, add up to 2 tbsp more flour.
- Increase to medium‑low and knead 8–10 min. The dough should pull away from the bowl and feel smooth, elastic, and slightly tacky.
- Lightly oil a large bowl. Shape dough into a ball, place inside, turn to coat, and cover. Let rise in a warm spot until doubled, 1½–2 hours.
- Punch down, then divide into 10 equal pieces (about 70 g each). Cup your hand and roll each piece on an unfloured surface to form tight balls. Arrange on a parchment‑lined baking sheet, leaving space to expand.
- Cover with a damp towel or plastic wrap; proof at room temp until doubled, 1 to 2 hours, depending on room temperature.
- Preheat oven to 350 °F / 180 °C. Whisk 1 egg with a pinch of salt; very gently brush tops. Bake 22–25 min until deep golden and buns sound hollow when tapped.
- Transfer to a wire rack; cool completely for best texture (crumb sets as they cool).
Video
Expert Tips & Troubleshooting
- Dough Too Sticky? Chill 10 min to firm butter, then knead briefly with 1–2 tbsp extra flour.
- Flat Tops? Proofed too long; next time shorten second rise until buns spring back slowly when poked.
- Dense Crumb? Under‑kneaded or cool dough; ensure gluten is developed and dough doubles fully.
Serving Ideas
- Toast and fill with burgers, pulled pork, or fried chicken.
- Split, toast, and top with poached eggs for brioche Benedict.
- Enjoy warm with honey butter or berry jam.
Storage & Freezing
- Room Temp: Keep buns in a zip‑top bag up to 2 days.
- Freeze: Wrap individually, place in freezer bag; freeze up to 2 months. Thaw at room temp, then warm 5 min in 325 °F oven for fresh‑baked softness.
FAQs About Brioche Buns
Can I use active dry yeast? Yes—use 1¼ tsp, dissolve in lukewarm milk with sugar, rest 10 min until foamy.
Can I mix by hand? Certainly—plan on 15 min of kneading to fully develop gluten.
Can I make mini slider buns? Divide dough into 16 pieces (~40 g each) and bake ~18 min.
Leave a Reply