Light Brioche Buns
Transform your homemade sandwiches and burgers with these irresistibly soft and fluffy **Light Brioche Buns**—a perfect balance of richness and airiness that elevates any meal. Made with simple pantry staples like all-purpose flour, butter, and eggs, these golden buns boast a slight sweetness from granulated sugar and a luxuriously tender crumb, thanks to the gradual incorporation of softened butter. With a straightforward process that includes two gentle rises for that signature airy texture, these buns bake to perfection in just 15 minutes. A glossy egg wash provides that bakery-style sheen, while optional sesame seeds add extra flair. Whether paired with juicy patties or used as the base for breakfast sandwiches, these versatile brioche buns will quickly become a household favorite.
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Recipe Information
Ingredients
- 120 ml Whole milk
- 10 g Active dry yeast
- 30 g Granulated sugar
- 400 g All-purpose flour
- 8 g Salt
- 60 g Unsalted butter (softened, cut into small cubes)
- 2 Large eggs
- 30 ml Water
- 1 Egg (for egg wash)
- 10 g Sesame seeds (optional)
Instructions
Warm the milk to lukewarm temperature (around 37°C/100°F) and combine it with the yeast and sugar in a small bowl. Allow this mixture to sit for 5-10 minutes until it becomes frothy.
In a large mixing bowl or stand mixer, combine the flour and salt. Add the frothy yeast mixture, eggs, and water. Mix until the ingredients are just combined.
Gradually add the softened butter, one piece at a time, mixing continuously until each piece is incorporated into the dough. This process may take several minutes.
Knead the dough for about 8-10 minutes by hand or 5-6 minutes in a stand mixer with a dough hook. The dough should be smooth, soft, and slightly sticky.
Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap and allow the dough to rise in a warm spot for 1-2 hours, or until it has doubled in size.
Once the dough has risen, punch it down gently to release air. Turn it out onto a floured surface and divide it into 8 equal portions. Shape each portion into a smooth ball.
Place the dough balls onto a baking sheet lined with parchment paper, leaving enough space between them for rising. Gently flatten the tops of the balls slightly. Cover with a towel and let them rise again for 45 minutes to 1 hour, or until they have doubled in size.
Preheat your oven to 190°C (375°F). While the buns are rising, whisk together the egg for the egg wash with 1 tablespoon of water. Brush the tops of the buns with the egg wash. If desired, sprinkle sesame seeds on top.
Bake the buns in the preheated oven for 12-15 minutes, or until they are golden brown. Rotate the baking sheet halfway through for even cooking.
Allow the buns to cool on a wire rack before serving. Enjoy them freshly baked or store them in an airtight container for up to 2 days.
Nutrition Facts
Calories |
2378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.3 g | 99% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 3414 mg | 148% | |
| Total Carbohydrate | 349.8 g | 127% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 37.4 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 406 mg | 31% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 1082 mg | 23% | |
*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.
