Brioche Buns

Brioche buns are the epitome of soft, buttery, and slightly sweet bread that elevates any sandwich or burger to a gourmet experience. These golden, pillowy buns have a tender crumb and a rich flavor that comes from a generous amount of eggs and butter, making them irresistible for breakfast sandwiches, sliders, or simply enjoyed on their own. Making brioche buns from scratch might seem intimidating, but with this detailed recipe and step-by-step guide, you’ll find it quite approachable and incredibly rewarding. Whether you’re a seasoned baker or just starting out, these buns will become your new favorite bread to bake at home.

Why This Recipe Is a Must-Try

This recipe for brioche buns strikes the perfect balance between rich flavor and a light, airy texture. The combination of five large eggs and half a cup of unsalted butter creates a dough that’s tender yet sturdy enough to hold juicy burger patties or any filling you desire. The slight sweetness from the sugar complements savory ingredients beautifully without overpowering them.

What sets this brioche buns recipe apart is its simplicity and reliability. Using instant yeast means you’ll get a consistent rise without the hassle of proofing active yeast. The milk is warmed just enough to activate the yeast, ensuring your dough rises perfectly every time. Plus, the egg wash on top gives the buns a beautiful, shiny golden crust that’s sure to impress your guests.

These buns also offer incredible versatility. They’re ideal for everything from classic cheeseburgers to gourmet sandwiches filled with roasted vegetables or smoked meats. If you love baking, you might also enjoy trying out other enriched bread recipes like our Russian Cinnamon Buns Plushki, which share a similar soft, enriched dough base.

Ingredients

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon instant yeast
• 1 teaspoon salt
• 5 large eggs
• 1/2 cup whole milk, warmed
• 1/2 cup unsalted butter, softened
• 1 egg (for egg wash)

How To Make Brioche Buns

Step 1: Prepare Your Ingredients

Before starting, make sure your eggs and butter are at room temperature. This helps with easier mixing and better dough consistency. Warm the milk until it is just lukewarm—too hot can kill the yeast, while too cold won’t activate it properly.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine the all-purpose flour, granulated sugar, instant yeast, and salt. Whisk them together to evenly distribute the ingredients. It’s important that the salt and yeast do not come into direct contact early on, so mixing them with the flour first helps prevent that.

Step 3: Add Wet Ingredients

Create a well in the center of your dry ingredients and add the five eggs and warmed milk. Begin mixing with a wooden spoon or dough hook on a stand mixer until the dough starts to come together.

Step 4: Incorporate Butter

Add the softened butter in small pieces to the dough. If you’re using a stand mixer, continue kneading with the dough hook on medium speed for about 8-10 minutes. The dough should become smooth, elastic, and slightly sticky but manageable. If kneading by hand, this will take a bit longer but is totally doable.

Step 5: First Rise

Transfer the dough to a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot for about 1 1/2 to 2 hours, or until doubled in size.

Step 6: Shape the Buns

Once the dough has risen, gently punch it down to release the air. Divide the dough into 10 equal portions and shape each into a smooth ball. Place them on a parchment-lined baking sheet, leaving enough space between each bun to allow for rising.

Step 7: Second Rise

Cover the shaped buns loosely with plastic wrap or a kitchen towel and let them rise again for about 45 minutes, or until puffy.

Step 8: Egg Wash and Bake

Preheat your oven to 375°F (190°C). Beat the remaining egg and brush it gently over the tops of the buns to give them that beautiful shine and golden color. Bake the buns for 15-18 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

Step 9: Cool and Enjoy

Remove the buns from the oven and transfer them to a wire rack to cool completely. These brioche buns are best enjoyed fresh but also freeze well for later use.

Common Mistakes to Avoid

• Using milk that is too hot or too cold, which can kill or fail to activate the yeast.
• Not kneading the dough enough – under-kneaded dough won’t develop gluten properly, resulting in dense buns.
• Adding all the butter at once – it’s best to add softened butter gradually to avoid greasy dough.
• Skipping the egg wash – it gives the buns their signature glossy finish and beautiful color.
• Not allowing enough rising time – patience is key for light and fluffy buns.

Dietary Options

• For a dairy-free version, substitute whole milk with almond milk or oat milk and use vegan butter alternatives.
• Use egg substitutes such as flax eggs or commercial egg replacers for an egg-free version, but note this will affect the texture slightly.
• To reduce sugar, you can cut the granulated sugar down to 2 tablespoons, though the buns will be less sweet.
• Try using whole wheat flour instead of all-purpose flour for added fiber, but mix with white flour for best texture.

Seasonal Variations

• Spring: Add fresh herbs like finely chopped rosemary or thyme into the dough for a fragrant twist.
• Summer: Incorporate citrus zest (lemon or orange) into the dough for a bright, fresh flavor.
• Fall: Mix in warm spices like cinnamon or nutmeg, or top the buns with a sprinkle of coarse sugar before baking.
• Winter: Include dried fruits such as cranberries or raisins in the dough for a festive touch.

Storage & Make-Ahead

Brioche buns keep best when stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually in zip-top bags for up to 3 months. When ready to use, thaw at room temperature and warm slightly in the oven or toaster for that fresh-baked experience.

You can also prepare the dough ahead of time and refrigerate it overnight after the first rise. This slow fermentation enhances flavor and makes morning baking a breeze. Just shape and bake the next day.

FAQ

Can I make brioche buns without a stand mixer?

Absolutely! While a stand mixer with a dough hook makes kneading easier, you can knead the dough by hand. It’ll take about 10-15 minutes to develop the gluten properly. Use a sturdy surface and fold the dough repeatedly until it becomes smooth and elastic.

How do I know when the buns are fully baked?

The buns should be golden brown on top and sound hollow when tapped on the bottom. You can also use a digital thermometer—the internal temperature should reach around 190°F (88°C).

What’s the best way to reheat brioche buns?

To reheat, wrap the buns in foil and warm them in a preheated oven at 300°F (150°C) for 10-15 minutes. Alternatively, slice and toast them lightly for a crisp exterior and soft interior.

Can I add toppings to the buns?

Yes! Before baking, brush the buns with egg wash and sprinkle with sesame seeds, poppy seeds, or coarse sea salt for added texture and flavor.

Conclusion

Baking your own brioche buns is a rewarding kitchen project that yields irresistibly soft, buttery bread perfect for countless uses. With this foolproof recipe, you’ll enjoy buns that are tender, slightly sweet, and beautifully golden every time. Whether you’re crafting gourmet burgers or simply savoring them warm with butter, these brioche buns elevate any meal. Remember, practice makes perfect, and with each batch, you’ll gain more confidence and skill. Don’t hesitate to experiment with seasonal variations or dietary tweaks to make these buns uniquely yours. Happy baking!

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