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Homemade Brioche Buns Recipe

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3.8 from 13 reviews

These homemade brioche buns are soft, buttery, and perfect for sandwiches or burgers. Made with enriched dough featuring eggs and melted butter, they offer a slightly sweet and rich flavor with a tender crumb. The recipe involves mixing, kneading, proofing, and baking steps that result in light, golden buns ideal for various uses.

Ingredients

Dough Ingredients

  • 2 cups whole milk (heated to 110°F)
  • 1/2 cup granulated sugar
  • 1 1/2 tbsp active dry yeast
  • 6 cups all-purpose flour (may need up to 7 cups)
  • 6 eggs
  • 1¾ sticks unsalted butter (melted, approx 12.375 tbsp or 175g)
  • 1/8 tsp salt

Topping

  • 1 egg
  • 3 tbsp water

Instructions

  1. Activate Yeast: In a large mixing bowl or stand mixer bowl, combine the warm milk (110°F), active dry yeast, sugar, and 2 cups of flour. Whisk together until smooth to create the starter. Cover with a towel and set aside in a warm place for 30 minutes to allow the yeast to activate.
  2. Mix Wet Ingredients: In a separate bowl, whisk the eggs until combined. Add the whisked eggs, salt, and melted butter to the yeast mixture. Mix thoroughly until all ingredients are incorporated.
  3. Add Remaining Flour: Switch to the dough hook attachment on your stand mixer. Gradually add the remaining flour in small portions, mixing continuously. You may need up to 7 cups total to form a soft, slightly sticky dough.
  4. Knead the Dough: Knead the dough either by hand or with the stand mixer for 10 to 15 minutes until the dough becomes elastic and smooth, which helps develop gluten structure for the perfect texture.
  5. First Rise: Cover the bowl with a towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
  6. Divide and Shape: Punch down the risen dough gently, divide it into 18 equal pieces. Flatten each piece into a round bun shape with your hands.
  7. Second Rise: Arrange the shaped buns on a parchment-lined baking sheet. Cover them with a towel and let them rise for another 30 minutes to develop a lighter texture.
  8. Prepare Egg Wash: Whisk together 1 egg and 3 tablespoons of water. Brush this mixture evenly over the tops of the risen buns. This wash will give the buns a shiny, golden crust.
  9. Bake: Preheat the oven to 350°F (175°C). Bake the buns for about 25 minutes or until the tops turn golden brown and the buns feel hollow when tapped.
  10. Cool: Remove the buns from the oven and let them cool slightly on the baking sheet. Then transfer them to a wire rack to cool completely, preserving their soft texture.

Notes

  • You may need slightly more flour (up to 7 cups) depending on humidity and flour brand to reach the correct dough consistency.
  • The dough should be soft and slightly sticky but manageable to handle.
  • Make sure the milk is warmed to about 110°F to properly activate the yeast without killing it.
  • Brush the buns gently with egg wash to achieve a shiny golden crust.
  • Allow the dough to rest and rise in a warm, draft-free area for best results.
  • Store baked buns in an airtight container once cooled to maintain freshness.

Find it online: https://marthatasty.com/homemade-brioche-buns-recipe/