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Homemade Brioche Buns

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These buttery-sweet brioche buns are as easy as it is delicious. Minimal ingredients with a little effort equal total deliciousness!

a brioche bun split open

Brioche is the type of bread that you use when you want to impress. The richness of the bread makes regular recipes a bit more special. These brioche buns will take an ordinary hamburger to rockstar gourmet level. This recipe is adapted from Jen over at Use Real Butter.

What you will need to make brioche bread

brioche bread ingredients


All-purpose flour
SugarYeast
Salt
Whole milk
Eggs
Unsalted butter
Mixer with dough hooks
Plastic wrap
Parchment paper
Baking sheet

The ingredient list is too simple to be real. Just 7 pantry staples produce this amazingly rich buttery bread.

How to make homemade brioche

milk being poured into a mixing bowl

Whisk together 2 cups of flour, the sugar, yeast, and salt in a mixing bowl. Lightly beat the eggs and add them along with the milk to the flour mixture. Using dough hooks, mix on medium speed to combine, about 6-8 minutes.

adding butter to the brioche dough

Scrape down the sides of the bowl and the dough hook. (If the dough is too sticky to scrape from the sides of the bowl, add a couple of tablespoons of flour.) Next, add 1 tablespoon of butter and set the mixer to medium-high. Begin to add one tablespoon of butter about 30 seconds between each piece; be sure that each piece is fully incorporated before adding the next.

risen dough in a bowl

Continue mixing the dough for 6-8 min until it’s stretchy and shiny. Pour out the dough on an oiled surface and knead into a ball. Place dough in a buttered bowl and cover with a towel. Allow the dough to rise for 30 min to an hour if using instant yeast or until it doubles in size.

balls of dough

Once risen, punch it down and pour it out once again on to a floured surface. Knead into a ball and divide evenly into 8 pieces. Shape each piece into balls. Place each bun on a parchment-lined baking sheet and cover with plastic wrap to rise again. Preheat over to 375 degrees.

brioche buns on a platter

Whisk the egg and milk together and brush each bun being careful not to drip the egg wash into the parchment. Bake for 12-15 minutes or until golden brown. Internal temperature with a meat thermometer should read 199 degrees. Cool before serving.

Make a loaf instead

a loaf of brioche

To make this lovely braided loaf simple knead into a ball then roll it out into a square. Divide the dough in half and crisscross each piece over the other in a two strand braid. Place it into a loaf pan to rise then follow the remaining steps. It makes the best French toast. Try it with my No Syrup Required Brioche French Toast and my Peach Cobbler French Toast Casserole!

Perfect recipes to serve on brioche buns

Mexican Pulled Pork Carnitas
Maryland Crab Cakes
Maryland Shrimp Salad

brioche buns on a platter
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Homemade Brioche Buns

Print Recipe
These buttery sweet brioche buns are as easy as it is delicious. Minimal ingredients with a little effort equal deliciousness!
Prep Time:25 mins
Cook Time:15 mins
Rise Time:2 hrs
Total Time:2 hrs 30 mins

Ingredients

  • 2 1/2 c unbleached all-purpose flour
  • 1/4 c sugar
  • 1 pk yeast
  • 1 tsp salt
  • 1/4 c whole milk room temp
  • 2 large eggs room temp
  • 1/2 c unsalted butter softened

Egg Wash

  • 1 egg yolk
  • 1 tbsp milk

Instructions

  • Whisk together 2 cups of flour, the sugar, yeast, and salt in a mixing bowl. Lightly beat the eggs and add it along with the milk to the flour mixture. Using dough hooks, mix on medium speed to combine, about 6-8 minutes.
  • Scrape down the sides of the bowl and the dough hook, add 1 tablespoon of butter and set the mixer to medium-high. Begin to add one tablespoon of butter about 30 seconds between each piece; be sure that each piece is fully incorporated before adding the next.
  • Continue mixing the dough for 6-8 min until it’s stretchy and shiny. Pour out the dough on an oiled surface and knead into a ball. Place dough in a buttered bowl and cover with a towel. Allow the dough to rise for 30 min to an hour if using instant yeast or until it doubles in size.
  • Once risen, punch it down and pour it out once again on to a floured surface. Knead into a ball and divide evenly into 8 pieces. Shape each piece into balls. Place each bun on a parchment-lined baking sheet and cover with plastic wrap to rise again. Preheat over to 375 degrees.
  • Whisk the egg yolk and milk together and brush each bun being careful not to drip the egg wash into the parchment. Bake for 12-15 minutes or until golden brown. Internal temperature with a meat thermometer should read 199 degrees. Cool before serving.

Nutrition

Calories: 297kcal | Carbohydrates: 37g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 97mg | Sodium: 314mg | Potassium: 67mg | Fiber: 1g | Sugar: 7g | Iron: 2mg
Course: Bread
Cuisine: French
Keyword: bread, buns, sweet
Servings: 8 buns
Calories: 297kcal
Author: Ty

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