Prep Time: 30 minutes (plus 2 hours rising) | Cook Time: 20 minutes
Total Time: 2 hours 50 minutes | Yield: 12 buns
Skill Level: Intermediate | Hands-On Intensity: Medium
These exquisite baked brioche buns are the epitome of French patisserie at home. With a rich, golden crust and a feather-light, buttery interior that pulls apart in tender layers, they transform any meal into a special occasion. Perfect for burgers, as dinner rolls, or simply enjoyed warm with a dab of jam and a cup of coffee, mastering this recipe is a deeply rewarding baking triumph.
Ingredients
For the Brioche Dough:
500g (about 4 cups) bread flour, plus extra for dusting
7g (1 packet) instant dry yeast
50g (¼ cup) granulated sugar
1 tsp fine sea salt
4 large eggs, at room temperature
120ml (½ cup) whole milk, lukewarm
225g (2 sticks) unsalted butter, softened but still cool, cubed
For the Egg Wash & Finish:
1 large egg
1 tbsp milk or water
A pinch of salt
Sesame seeds or flaky sea salt for topping (optional)
Equipment
Stand mixer with dough hook attachment (highly recommended)
Large mixing bowl
Plastic wrap or a damp kitchen towel
Baking sheet
Parchment paper
Pastry brush
Instructions
Step 1: Mix the Dough (15 minutes)
In the bowl of your stand mixer, whisk together the bread flour, instant yeast, sugar, and salt. Attach the dough hook. With the mixer on low speed, add the 4 eggs one at a time, allowing each to incorporate. Slowly pour in the lukewarm milk. Once a shaggy dough forms, increase the speed to medium and mix for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It will still be quite sticky.
Step 2: Incorporate the Butter – Patience is Key! (10-15 minutes)
This is the secret to brioche’s sublime texture. With the mixer back on medium-low, begin adding the softened butter, one cube at a time. Wait until each piece is almost fully absorbed before adding the next. This process is crucial and will take about 10 minutes. Once all butter is added, increase speed to medium-high and beat for another 3-5 minutes. The dough will be very soft, glossy, and will slap the sides of the bowl—it should be stretchy and tear cleanly when pulled (the “windowpane test”).
Step 3: First Rise (1-1.5 hours)
Lightly oil a large bowl. Scrape the soft, luxurious dough into the bowl, turning to coat it lightly in oil. Cover tightly with plastic wrap or a damp towel. Place in a warm, draft-free spot until doubled in size. This can take 1 to 1.5 hours depending on your kitchen’s warmth.
Pro-Tip: For a deeper flavor, you can do this rise slowly in the refrigerator overnight (8-12 hours). Let it sit at room temperature for 30 minutes before shaping the next day.
Step 4: Shape the Buns (15 minutes)
Line a large baking sheet with parchment paper. Punch down the risen dough gently to deflate. Turn it out onto a very lightly floured surface. Using a bench scraper or sharp knife, divide the dough into 12 equal pieces (about 85g each).
To shape: Cup your hand over a piece of dough and roll it in a tight circular motion on the counter, applying gentle pressure to form a smooth, taut ball. Place each ball seam-side down on the prepared baking sheet, spacing them about 2 inches apart. Cover loosely with the damp towel or plastic wrap.
Step 5: Second Rise (45 minutes – 1 hour)
Allow the shaped buns to rise again until puffy and nearly doubled. They should be touching or almost touching. Preheat your oven to 375°F (190°C) during the last 20 minutes of this rise.
Step 6: Bake to Golden Perfection (18-20 minutes)
Prepare the egg wash by whisking the single egg with 1 tbsp of milk or water and a pinch of salt until smooth. Gently brush the top and sides of each risen bun with the egg wash, being careful not to deflate them. Sprinkle with sesame seeds or flaky salt if desired.
Bake in the preheated oven for 18-20 minutes, rotating the pan halfway through, until the buns are a deep, glorious golden brown and sound hollow when tapped on the bottom.
Step 7: Cool & Serve
Immediately transfer the buns from the baking sheet to a wire rack using a spatula. Allow them to cool for at least 20 minutes before tearing in. The scent of warm butter and yeast will be irresistible!
The Last Slice: Storing & Serving
These brioche buns are best enjoyed the day they are made. To store, let them cool completely, then place in an airtight bag or container at room temperature for up to 2 days. To recapture freshness, warm briefly in a 300°F (150°C) oven for 5 minutes.
For long-term keeping: Brioche freezes beautifully. Once completely cool, wrap individual buns tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature and re-warm as above.
Serving Inspiration: Elevate your weekend brunch, use them for the ultimate gourmet burger, or slice and toast for French toast. They are a versatile canvas for both sweet and savory creations.
Nutrition Information (Per Bun)
Calories: ~320 kcal
Total Fat: 18g
Saturated Fat: 11g
Cholesterol: 105mg
Sodium: 230mg
Total Carbohydrates: 33g
Dietary Fiber: 1g
Sugars: 5g
Protein: 7g