Brioche buns

Brioche buns

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(21 ratings)

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


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



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

  • 3 tbsp warm milk



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

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



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

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


  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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13th Jan, 2019
I didn't read the recipe properly so added about a 100g extra flour when I saw how sloppy it was, that made the dough come together more, but it was still very sticky - but it has turned out lovely! I just wish it was sweeter, next time I will be doubling the sugar content. It is a very messy recipe so not one I'd use regularly.
Jacob Anders's picture
Jacob Anders
22nd Jan, 2020
k den dont care doe didnt ask this comnment has mad me sad
26th Aug, 2018
PLEASE could you stop mixing the measurement parameters. How many gms is a tablespoon of butter? Is that a level tablespoon? A heaped tablespoon, or the kind of tablespoon you get when you stick it into half a pound of butter? You must know what it should weigh. Similarly a teaspoon. i have several different teaspoons, all slightly different. You'll be using cups next. We all have scales otherwise how would we get 450 gms of flour? It's very irritating.
Hugh Hennessy's picture
Hugh Hennessy
30th Jan, 2020
Chris - You could purchase an inexpensive Measuring Spoon set to consistently give you the exact measurements required or simply refer to a Baking conversion chart :
Jacob Anders's picture
Jacob Anders
22nd Jan, 2020
sorry chris but PLEASE dont complain anymore salty
Greenplover's picture
23rd Mar, 2018
Yes the dough is sloppy, but the strings of gluteny goodness shows it's correct. I made mine yesterday, managed to get 13 (perfect baker's dozen) beautiful buns. I too used my mixer and due to the nature of the dough didn't use the dough hook, just the regular mixing blade. I used lightly floured hands to lightly shape the buns and had no issues. The buns were all beautifully risen, and light inside. Just be brave! Don't be tempted to add more flour, it really doesn't need it and moreover is altering what is a perfect recipe.
28th Apr, 2017
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
27th Mar, 2017
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.
20th Mar, 2017
probably the worst recipe for brioche ever. Save yourself money time and Mess and look elsewhere.
betpons's picture
27th Mar, 2017
just slowly add the water and it will be fine ;-)


5th Oct, 2019
I would ike to make these in advance and freeze them. Are they best frozen whilst raw or after baked?
goodfoodteam's picture
6th Oct, 2019
We think these buns are best served fresh but if you do want to freeze them, then you'll need to freeze once cooked and cooled.
3rd Sep, 2014
Can this dough be made and then chilled before baking? Just thinking of making dough tonight and baking rolls tomorrow? X
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
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
24th Mar, 2017
4 tbsp butter = 2 oz butter
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.
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