Brioche buns

Prep: 15 mins Cook: 20 mins plus up to 3 hrs rising

Easy

Makes 16 small buns or 12 larger ones
We show you how to master this soft bread enriched with eggs and milk. Serve split and filled with barbecued meat, burgers or pulled pork

Nutrition and extra info

Nutrition: per bun (16)

  • kcal163
  • fat6g
  • saturates2g
  • carbs22g
  • sugars3g
  • fibre1g
  • protein5g
  • salt0.3g
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Ingredients

  • 250ml warm water
  • 2 tsp dried yeast (not fast-action)
    Yeast

    Yeast

    yee-st

    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 3 tbsp warm milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 tbsp golden caster sugar
  • 450g strong flour, plus extra for dusting
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 4 tbsp unsalted butter, softened
  • 2 large egg, plus 1 beaten egg, for glazing
  • sesame seeds, for sprinkling

Method

  1. Mix the warm water, yeast, warm milk and sugar in a bowl. Let it stand for 5 mins until it becomes frothy – this is how you know the yeast is working.

  2. Tip the flour and 1 tsp salt into a large mixing bowl, add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.

  3. Make a well in the centre of the buttery flour and add the warm yeast mixture and the eggs.

  4. Use your hands to mix it into a sticky dough – don’t worry if the mixture feels a little wet at this stage, it will come together when kneading. Tip the dough out onto a floured work surface.

  5. Knead the dough for 10 mins by stretching it on the work surface – it will still be very sticky at this stage but don’t be tempted to add too much flour.

  6. The dough is ready when it feels soft and bouncy – this means that the gluten strands have developed. Place in an oiled bowl, cover with cling film and set aside to rise for 1-3 hrs or until doubled in size.

  7. Once the dough has doubled in size, knock the air out and knead again for 2 mins. The dough should be much less sticky now, but add a little flour if it needs it.

  8. Divide the dough into 12-16 even pieces. Roll into balls and arrange on lined baking trays. Loosely cover with oiled cling film and leave for about 1 hr or until doubled in size again. Heat oven to 200C/180C fan/gas 6 and place a shallow baking tray at the bottom.

  9. Uncover the trays, brush the buns with egg and sprinkle with sesame seeds. Pour a cup of water into a baking tray at the bottom of the oven to create steam (see Tips for success, left). Bake for 20 mins or until golden, then leave to cool on a wire rack.

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Comments, questions and tips

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Comments (21)

swat412's picture

As an owner of 2 small but successful cafe's in Vietnam and a lifelong cook/owner, I peruse many of these sites looking for new and unusual.

We currently do all of our baking in-house and, our new place is the same. I didn't have my recipe notebook with me (600+ kilometers south) so I pulled this one up. I even had to adjust it for a slightly smaller yield (off season). My Vietnamese wife has only been cooking/baking western food for 3 years. She followed what I wrote down and made 8 perfect buns on the first go. They were done in our gas pizza oven...top 575 F bottom 500 F for about 6 minutes and came out perfect.

Leads me to believe that the ones who fail have never even boiled water without messin' that up! Seems the same on most recipe sites.

HugoOK's picture
5

This recipe is my favorite. Buds are always very light and soft. I don't add more flour and my dough is usually sticky and quite wet. I usually knead it in a big bowl and it is still sticky, but more elasticated and stretchy. After rising it feels a bit less sticky. I just put it without mixing on the very good floured surface and cover in the flour. That's all. The only thing you need to do now is divide the dough for 8 buns and leave to improve. As less flour you use as wonderfully light and soft buns you get )

HugoOK's picture
5

This recipe is my favorite. Buds are always very light and soft. I don't add more flour and my dough is usually sticky and quite wet. I usually knead it in a big bowl and it is still sticky, but more elasticated and stretchy. After rising it feels a bit less sticky. I just put it without mixing on the very good floured surface and cover it with the flour. That's all. The only thing you need to do now is divide the dough for 8 buns and leave to improve. As less flour you use as wonderfully light and soft buns you finally get )

bigfeetbears's picture

It's weird how people are getting such different outcomes for this recipe! When I mixed the ingredients together, I ended up with something more like a batter than a dough. I added more flour, then decided to have an attempt at 'kneading' it. 10 minutes later it was still slopping all over the counter. I ended up adding loads more flour (several hundred grams more at least), and then I got a really nice soft (but still sticky) dough. The buns came out lovely - although strangely I only got 10 average-sized burger buns, despite adding so much extra flour(!) Anyway, I would recommend this recipe - just be aware you might need to make serious adjustments to the quantities.

Cale's picture

I've made this recipe before, by hand and it was an absolute nightmare. But, it did produce a really nice bun so I thought as I needed some burger buns I'd make them again using a stand mixer with a dough hook. It wasn't any easier, the intial dough was runner than a cake batter, you definitely need to add more flour or less liquid and trying to get it into a bun shape was a no go so I've slung it into muffin tins. I was willing to give it another go because of the taste but this brioche recipe will not be used again!!!

ifeyinwa00's picture
5

Delicious recipe. The buns were lovely and light. A good tip is to try and handle the dough as little by hand because it's so sticky - use an electric mixer to knead. Resist the temptation to add lots of flour because it loses its lightness!

kassis's picture

They've just come out of the oven and they look great, so if they taste good I'll be happy. However it was hard work, as most people said, the dough was very sticky and hard to work with, but kept on as some of them said and after 25 mins of kneading it started to come together even though it was still very sticky. I left it to prove for about 5 hours and then indeed it was a little easier to handle. I don't have a stand mixer, so I had a good workout aswell!

BigJR's picture
0

This was a waste of time and effort, as others have said, far too wet mixture, but I stuck with it as some people seem to be able to make it work, however I ended up with 16 brioche pancakes which were worthless. Have a look at Paul Hollywood's recipe - half the liquid, more flour and 7 hrs chilling in the fridge so that it can be shaped!

Portia27's picture
5

I had no trouble with the dough although I did use a food mixer with a dough hook. It was very, very sticky but came together ok after kneading for at least 10 minutes. I did not add extra flour but I can see it would be impossible to knead the dough by hand. They are delicious just with butter. Hope there will be some left for the BBQ pork which is now cooking.

Lucy_r_d's picture
5

I just made perfect brioche buns following this recipe! Yes, the dough is very sticky but this is how brioche dough should be I think. I used an electric stand mixer to knead the dough which is probably less messy than doing it by hand. It was quite sticky when it went for its first prove but keep the faith and use your judgement to add a little extra flour if needed. I was able to easily knead it by hand for the second prove.

pd1612's picture

A waste of good ingredients, one recipe can't have so many bad comments without there being something wrong with it.

eddgould's picture

Using the ratios in this recipe resulted in a dough that was way too wet. I made two lots of these in a single sitting, the second lot I added an extra 50 grams of flour and still the dough was too wet. When kneading the dough I had to keep adding flour or it would all stick to the surface I was working on.

Even when I got the dough to a manageable state it probably could have done with more flour. I was trying to keep the flour to a minimum as it said in the recipe that it would be quite a wet dough.

The dough rose a lot in the first rise, when punching down it remained quite sticky. The second rise I found the rolls spread outwards a little more than upwards as I would have liked. I did not get much of an initial spring in the oven as I would have got from a normal bread either.

LoopyLouLou123's picture

The dough was incredibly wet, sticky and unworkable and I needed to add a lot more flour to be able to handle it and I did fret how this may affect the end result. I had plastic pan scraper that I used to scrape the dough off the counter when kneading. Despite this minor glitch the rolls turned out wonderfully soft, light and tasty and I will save this recipe for future use. Next time I won't add so much liquid and I"ll grease my hands before handling the dough but all in all pretty impressed for a first attempt and definately knocks spots (or sesame seeds!) off the ones found in well known burger outlets.

HLBW's picture

This recipe was difficult - very wet and unmanageable, even though I added loads of extra flour. So wet that the buns didn't puff up much on the second prove, they just spread outwards! They were light, but not very nice sadly.

emz240's picture
2.5

Don't lose faith. This recipe creates very wet, sticky dough - you might think you've got the proportions all wrong. Plus you need the 3 hours and 1 hour for proving / 2nd rise. BUT ... the outcome is bang on. Lovely sweet brioche buns, really shiny with an egg wash.

I have made this halving the recipe above to make 3 really large brioche buns to use as "proper' burger buns.

HollyKirby777's picture
3.75

This recipe works also with dried yeast but with the recommended amount of flour it came out extremely runny, so I did add some more and they came out lovely

Deesigner's picture

Mmm I tried making these brioche burger buns they are delicious! definitely worth a try! Also If (like me) you run out of time to make them yourself I found some great burger buns on the Bray Bakery website, just though it may be helpful to some of you, they are fantastic... http://www.brayfoods.co.uk/#!gourmet-burger-buns-suppliers/cqdn

bakingnut's picture

Tried this to go with pulled pork as suggested. The pork was lovely theerolls are awful. I am an experienced bread baker and fail to understand how these buns were tested. The mixture is unworkable it was so sloppy I had to put into muffin ttime after a lot of mixing, then getting out a machine to mix it further.
I do not suggest trying this the taste was not great either.

highnoon's picture

If your experienced, why not add more flour ?

su2000's picture

Really soft and tasty better than store bought any day

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Questions (3)

rachelhannah's picture

Can this dough be made and then chilled before baking? Just thinking of making dough tonight and baking rolls tomorrow? X

beverlymcclean's picture

Like baking nut in am an experienced baker having great trouble getting the brioche rolls to look half decent! They taste good are evenly aerated BUT very sloppy mixture gives me rather thin "buns". Should I reduce the egg quantity or the water quantity?

goodfoodteam's picture

The dough does need to be quite soft and wet but try adding a little less water if you need to. Try also using oiled hands, and a dough scraper will come in handy when moving and shaping the dough.

Tips (1)

Jonny_MC's picture

I make this with 500g flour. I use a total of 250 ml of liquids. I use a mixer to work the butter into the flour (60g why do people use tablespoons?). then switch to a dough hook. This is a very wet dough. Then I mix all the ingredients (I also use medium rather than large eggs, though have used 1 medium and 1 large) for approx. 5 minutes. Then I rest for a bout 10 minutes, then mix again for approx 5 min on high speed to really build up the gluten. Remove the hook and prove for around 2 hours.
The dough is still very wet so I generally use a scraper to shape the dough, using the tension of the dough against the surface (as I am pushing the scraper) to shape it. Unfortunately this is just one of those doughs that is wet. A little oil does help rubbed into your hands if you are going to handle it. Hope this helps.