Homemade Brioche Buns
Elevate your burgers, sandwiches, or breakfast spreads with these irresistibly soft and buttery Homemade Brioche Buns. Made from scratch, these golden beauties boast a rich, slightly sweet flavor that pairs perfectly with both savory and sweet fillings. The dough is enriched with eggs and creamy unsalted butter, giving the buns their signature tender, pillowy texture. With step-by-step instructions for achieving a smooth, elastic dough and a perfectly golden crust, this recipe is ideal for bakers of all levels. Topped with sesame seeds for added crunch (optional but recommended), these brioche buns are perfect for any occasion, from backyard barbecues to gourmet-style dinners. Make these bakery-quality buns at home and savor every bite!
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Recipe Information
Ingredients
- 490 grams all-purpose flour
- 50 grams granulated sugar
- 10 grams salt
- 10 grams instant yeast
- 120 milliliters whole milk
- 4 large eggs
- 170 grams unsalted butter, at room temperature
- 1 egg, for egg wash
- 15 milliliters water, for egg wash
- 2 tablespoons sesame seeds (optional)
Instructions
In the bowl of a stand mixer, combine the flour, sugar, salt, and instant yeast.
In a small saucepan, warm the milk until lukewarm, about 35°C (95°F).
Add the warmed milk and 3 eggs to the dry ingredients. Mix on low speed using the dough hook attachment until the mixture forms a shaggy dough.
Increase the speed to medium and knead the dough for about 5 minutes or until it's smooth and elastic.
Reduce the speed to low and begin adding the butter, a few pieces at a time, mixing until fully incorporated before adding more.
Once all the butter is added, increase the speed to medium and knead for an additional 5–8 minutes until the dough is smooth and elastic.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rise in a warm place until doubled in size, about 1.5 to 2 hours.
Punch the dough down gently, then turn it out onto a lightly floured surface.
Divide the dough into 10 equal portions (about 90 grams each). Shape each portion into a tight ball by folding the edges into the center.
Place the shaped dough balls onto a baking sheet lined with parchment paper, leaving enough space between them.
Cover the buns loosely with plastic wrap and let them rise again until puffy, about 1 to 1.5 hours.
Preheat the oven to 190°C (375°F).
In a small bowl, whisk together the remaining egg with 1 tablespoon of water to make the egg wash.
Gently brush the tops of the buns with the egg wash and sprinkle with sesame seeds, if using.
Bake the buns in the preheated oven for 15-20 minutes or until they are golden brown and sound hollow when tapped on the bottom.
Allow the buns to cool on a wire rack before serving.
Nutrition Facts
Calories |
3752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.8 g | 232% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1316 mg | 439% | |
| Sodium | 4359 mg | 190% | |
| Total Carbohydrate | 442.9 g | 161% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 57.8 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 575 mg | 44% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 1289 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
