Brioche Buns

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Golden, glossy, and irresistibly soft—brioche buns are the crown jewels of the bread world. With their buttery richness and delicate crumb, these buns elevate any sandwich or burger into a gourmet experience. Whether you’re slathering them with jam for breakfast or stacking them with grilled patties at a weekend barbecue, their pillowy texture and subtly sweet flavor never disappoint.

What sets brioche buns apart is their luxurious dough—enriched with eggs, milk, and butter—that bakes into a light, airy roll with just the right hint of indulgence. The result is a versatile bun that’s as pleasing to the eye as it is to the palate. Once you try your hand at making them from scratch, you may never go back to store-bought again.

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Why You’ll Love This Brioche Buns Recipe

These brioche buns strike the perfect balance between soft and structured, making them ideal for both sweet and savory uses. They’re made with everyday ingredients, yet feel like a bakery treat. Plus, the dough is surprisingly forgiving, even for beginner bakers. Whether you’re crafting sliders, burgers, or breakfast sandwiches, these buns offer a fluffy, rich bite that holds everything together beautifully.

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Preparation Phase & Tools to Use (Essential Tools and Equipment + Importance)

Before diving into the process of making brioche buns, it’s crucial to have your kitchen tools ready. This dough requires a bit of patience and precision, but the right equipment makes it manageable and enjoyable.

• Stand Mixer with Dough Hook: Brioche dough is soft and sticky due to the high butter content. A stand mixer does the heavy kneading, ensuring gluten development without the mess of manual kneading.
• Digital Kitchen Scale: Accuracy is key in baking. Weighing ingredients guarantees consistent results every time.
• Mixing Bowls: Useful for proofing and resting the dough in stages. Choose one large enough to allow the dough to double in size.
• Plastic Wrap or Damp Cloth: To cover your dough during proofing. This retains moisture and helps develop flavor.
• Baking Sheet + Parchment Paper: For even baking and easy cleanup.
• Pastry Brush: To apply that beautiful egg wash that gives brioche its signature golden crust.
• Cooling Rack: Ensures buns cool evenly without becoming soggy underneath.

Each of these tools plays a role in creating a smooth baking experience and achieving a professional-quality result.

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Preparation Tips

• Use Room Temperature Ingredients: Cold eggs or butter can affect the dough’s texture and delay yeast activation. Let everything come to room temperature before starting.
• Don’t Rush the Kneading: Brioche dough needs time for the gluten to develop properly. Let the mixer run for a good 10–15 minutes after adding the butter.
• Be Patient with Proofing: Allow the dough to rise until it’s truly doubled, even if it takes longer than expected. Temperature and humidity can affect this timing.
• Chill the Dough Before Shaping: The dough can be sticky. Chilling it after the first rise makes it easier to shape into smooth, round buns.
• Weigh Your Dough Balls: For even-sized buns, weigh the dough pieces. This ensures uniform baking and presentation.

Taking these extra steps at the beginning makes the rest of the process smoother—and the final buns absolutely perfect.

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Ingredients for This Brioche Buns Recipe

To achieve the rich flavor and soft texture that defines classic brioche buns, each ingredient plays a key role. Here’s what you’ll need:

• 1/2 cup (120 ml) whole milk, warmed – Activates the yeast and adds moisture.
• 2 1/4 teaspoons (1 packet) active dry yeast – Helps the dough rise and develop airy texture.
• 3 tablespoons (38 g) granulated sugar – Adds slight sweetness to the dough.
• 3 1/4 cups (390 g) all-purpose flour – The base structure of the buns.
• 1 teaspoon fine sea salt – Balances the sweetness and enhances flavor.
• 3 large eggs, room temperature – Enrich the dough with fat and structure.
• 1/2 cup (115 g) unsalted butter, softened and cubed – Gives the buns their signature softness and richness.
• 1 egg (for egg wash) – Creates the golden-brown sheen on top.
• 1 tablespoon milk (for egg wash) – Thins the egg wash for even application.
• Optional: sesame seeds or poppy seeds for topping

Every element in this recipe has a specific role—don’t skip or substitute unless you’re confident with dough behavior. For the best outcome, use fresh, high-quality ingredients.

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Step 1: Activate the Yeast

In a small bowl, combine the warm milk (not hot, around 100–110°F or 38–43°C) with the sugar and yeast. Stir gently and let it sit for 5–10 minutes until it becomes foamy. This means the yeast is active and ready to help the dough rise.

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Step 2: Mix the Dough

In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. Add the foamy yeast mixture and eggs. Mix on low speed until the ingredients start coming together into a dough.

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Step 3: Incorporate the Butter

With the mixer still on low, add the softened butter a few cubes at a time. Allow each addition to fully incorporate before adding more. Once all the butter is in, increase the speed to medium and knead for 10–15 minutes until the dough is smooth, shiny, and slightly sticky but elastic.

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Step 4: First Rise

Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a damp cloth. Let it rise at room temperature until doubled in size, about 1.5 to 2 hours.

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Step 5: Chill the Dough

Once risen, punch down the dough and cover again. Place it in the refrigerator for at least 1 hour, or overnight. Chilling firms up the dough, making it easier to shape.

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Step 6: Shape the Buns

Divide the cold dough into 8 equal portions (or 10–12 for smaller buns). Shape each piece into a smooth ball and place on a parchment-lined baking sheet, spaced about 2 inches apart.

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Step 7: Second Rise

Cover the buns loosely with a towel or plastic wrap. Let them rise at room temperature for 1 to 2 hours, or until puffy and nearly doubled in size.

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Step 8: Bake

Preheat the oven to 375°F (190°C). Mix 1 egg with 1 tablespoon of milk for the egg wash and gently brush the tops of the buns. Add sesame or poppy seeds if using. Bake for 15–18 minutes or until golden brown and cooked through.

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Step 9: Cool

Transfer the buns to a wire rack and let them cool completely. Enjoy warm, toasted, or as a base for your favorite sandwich.

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Notes

• Chilling is key: Don’t skip the refrigeration step after the first rise. It makes shaping much easier and prevents the dough from being too sticky.
• Butter temperature matters: Use softened butter—not melted—so it blends smoothly into the dough without breaking the emulsion.
• Longer proof = better flavor: You can refrigerate the dough overnight for enhanced depth of flavor.
• Size them your way: For sliders, divide into 12 portions. For jumbo buns, try 6. Just adjust baking time accordingly.
• Shiny top tip: Apply egg wash just before baking to avoid deflating the dough.

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Watch Out for These Mistakes While Cooking

• Overheating the milk: If the milk is too hot, it can kill the yeast. Use a thermometer or test with your finger—it should feel warm, not hot.
• Under-kneading the dough: Brioche dough needs time to develop gluten. If the dough tears easily, keep kneading.
• Skipping the chill time: Warm dough is hard to handle and may lose its shape. Always chill before shaping.
• Over-proofing: Letting the dough rise too long can make it collapse. It should be puffy but not balloon-like.
• Using cold eggs or butter: These can slow fermentation and affect texture. Make sure they’re room temperature.
• Not spacing the buns enough: They expand quite a bit. Leave room between them on the baking sheet to avoid sticking.
• Applying too much egg wash: This can lead to a scrambled egg crust. Just a light, even coat will do.
• Rushing the cooling process: Let the buns cool fully on a rack to maintain their texture and avoid sogginess underneath.

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What to Serve With Brioche Buns?

These buns are incredibly versatile, pairing beautifully with a wide range of dishes—from savory mains to sweet spreads. Whether you’re preparing a full meal or a casual snack, these combinations will make your brioche buns shine.

8 Recommendations

1. Smash Burgers – The rich, tender crumb of brioche buns is the perfect base for juicy grilled burgers with melted cheese and crispy edges.
2. Pulled Pork – Pile on some tangy, slow-cooked pulled pork for a mouthwatering sandwich experience.
3. Egg Salad or Chicken Salad – Their soft, buttery nature balances creamy fillings wonderfully.
4. Breakfast Sandwiches – Layer with scrambled eggs, bacon, and cheese for a decadent start to your day.
5. Grilled Portobello Mushrooms – For a vegetarian option, these hearty mushrooms match the bun’s richness beautifully.
6. Honey Butter or Jam – Keep it simple and sweet by slathering with fruit preserves or whipped honey butter.
7. Sliders for Appetizers – Make mini versions for party-perfect handheld bites.
8. Fried Chicken Sandwiches – Crispy chicken with spicy mayo and pickles inside a brioche bun? Yes, please.

From hearty meals to simple spreads, these buns are a delicious foundation for countless culinary creations.

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Storage Instructions

Brioche buns are best enjoyed fresh, but they store well with a little care:

• Room Temperature: Store in an airtight container or zip-top bag for up to 2 days. Keep them in a cool, dry place.
• Refrigeration: Not recommended, as it can dry out the buns. Only refrigerate if necessary.
• Freezing: Freeze completely cooled buns in a freezer-safe bag for up to 2 months. Place parchment between each bun to prevent sticking. Thaw at room temperature or warm in the oven at 300°F (150°C) for 5–10 minutes.
• Reheating: For a fresh-baked feel, lightly toast or warm in the oven just before serving.

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Estimated Nutrition (per bun, based on 8 buns)

• Calories: 280 kcal
• Carbohydrates: 32 g
• Protein: 7 g
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Cholesterol: 105 mg
• Sodium: 220 mg
• Sugar: 5 g
• Fiber: 1 g
• Serving Size: 1 bun

These are estimates and can vary based on exact ingredient brands and bun sizes.

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Frequently Asked Questions

1. Can I make the dough without a stand mixer?

Yes, but be prepared for a workout! Kneading brioche by hand is possible, though it will take about 20–25 minutes to reach the right elasticity.

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2. Can I use instant yeast instead of active dry yeast?

Absolutely. Use the same amount and skip the blooming step—just mix it directly with the flour.

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3. Why is my dough so sticky?

Brioche dough is naturally sticky due to the butter and eggs. Chilling it before shaping helps manage the stickiness.

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4. Can I make the buns smaller or larger?

Yes, just adjust baking time accordingly. Smaller buns may take 10–12 minutes, while larger ones may need up to 20.

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5. How do I know when the buns are fully baked?

They should be golden brown on top and sound hollow when tapped underneath. An internal temp of 190–200°F (88–93°C) is ideal.

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6. What can I use instead of milk?

You can use a plant-based milk like almond or oat milk. It may slightly change the flavor but works well.

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7. Why didn’t my buns rise properly?

Check your yeast’s freshness and make sure your dough proofed in a warm enough environment. Also, avoid cold ingredients.

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8. Can I prepare the dough a day in advance?

Yes! Let it do the first rise, then refrigerate overnight. Shape and bake the next day for fresh buns with developed flavor.

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Conclusion

Brioche buns are a small luxury that make a big impact. Their tender, buttery texture and golden crust transform even the simplest meal into something special. Whether you’re a first-time baker or a seasoned pro, this recipe offers the perfect blend of ease and elegance. Once you’ve tasted your own homemade batch, you’ll understand why brioche is a beloved classic in kitchens around the world.

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