Brioche buns

Brioche buns

  • 1
  • 2
  • 3
  • 4
  • 5
(11 ratings)

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
Save to My Good Food
Please sign in or register to save recipes.

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 eggs, 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
jugglingcats
28th Apr, 2017
5.05
I've only made this once but coming back to it (am making more today) am confused by the negative comments. I'm not a big baker, although I do make sourdough, and this recipe worked perfectly for me. I perhaps used a little more butter and the resulting dough was just right for kneading on the worktop - had a soft satin finish. Got a nice initial and final rise, and the baked buns were dense but squidgy and held together perfectly with juicy burgers inside! My family were very impressed. I used strong white bread flour as per recipe - maybe that is the secret.
betpons's picture
betpons
27th Mar, 2017
3.8
I made this and it makes the nicest brioche. The only thing I did differently was add water slowly until it formed a dough instead of adding it all and getting a muddy puddle. As I was doing it for a school Controlled Assessment, I only did 1 rising, but still, they worked out really well and they were very nice.
stevepres
20th Mar, 2017
0.05
probably the worst recipe for brioche ever. Save yourself money time and Mess and look elsewhere.
betpons's picture
betpons
27th Mar, 2017
3.8
just slowly add the water and it will be fine ;-)
Ohills
10th Jan, 2017
Really didn't want to use this recipe after all the negative comments. But I was half way through another recipe and had to throw all the dough out because the method was incorrect. So in a hurry I used my phone (instead of laptop) and accidentally found this recipe again. Used it without reading the comments and it worked perfectly. This seems to be about the quickest and simplistic brioche recipe also. Happy baking!
swat412
12th Nov, 2016
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
5th Nov, 2016
5.05
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
5th Nov, 2016
5.05
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
6th Sep, 2016
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
25th Aug, 2016
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!!!

Pages

rachelhannah
3rd Sep, 2014
Can this dough be made and then chilled before baking? Just thinking of making dough tonight and baking rolls tomorrow? X
beverlymcclean
17th Jul, 2014
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
goodfoodteam
29th Jul, 2014
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.
chadburnh's picture
chadburnh
24th Mar, 2017
4 tbsp butter = 2 oz butter
Jonny_MC
29th Sep, 2016
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.