Here’s a solid, classic brioche buns recipe that yields soft, buttery, slightly sweet buns perfect for burgers or sandwiches:
Ingredients (makes 8 buns)
- 1 cup (240 ml) warm milk (about 110°F / 43°C)
- 2 ½ tsp (1 packet) active dry yeast
- ¼ cup (50 g) granulated sugar
- 4 cups (500 g) all-purpose flour
- 1 ½ tsp salt
- 3 large eggs, room temperature
- ½ cup (115 g) unsalted butter, softened
- 1 egg (for egg wash)
Instructions
- Activate the yeast:
- In a small bowl, combine warm milk, 1 tsp sugar, and yeast. Let it sit 5–10 minutes until foamy.
- Make the dough:
- In a large bowl or stand mixer, mix flour, remaining sugar, and salt.
- Add eggs and the yeast mixture. Mix until a sticky dough forms.
- Incorporate butter:
- Gradually add softened butter in small pieces, kneading well after each addition.
- Knead until the dough is smooth, elastic, and slightly sticky (about 8–10 minutes by hand, 5–6 minutes in a mixer).
- First rise:
- Place dough in a greased bowl, cover with plastic wrap or a damp towel.
- Let it rise in a warm place until doubled in size, about 1–2 hours.
- Shape buns:
- Punch down the dough gently and divide into 8 equal pieces.
- Shape each into a smooth ball and place on a baking sheet lined with parchment paper.
- Second rise:
- Cover loosely and let rise 45–60 minutes, until puffy.
- Egg wash & bake:
- Preheat oven to 375°F (190°C).
- Beat 1 egg with 1 tsp water, brush over buns.
- Bake 18–20 minutes, or until golden brown.
- Cool & serve:
- Let buns cool on a wire rack for at least 15 minutes before slicing.
✅ Tips:
- For extra shine and flavor, brush a second layer of egg wash halfway through baking.
- Brioche buns freeze well—wrap individually in plastic wrap and freeze up to 2 months.
- Slightly sweet buns pair beautifully with savory fillings like cheeseburgers or pulled pork.
If you want, I can also give a shortcut version that uses less rising time but still gives soft, buttery brioche buns—perfect if you’re in a hurry.
Do you want me to share that faster version too?
