Brioche Bun
Ingredients
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- 3/4 cups whole milk – warmed to 105–115°F
- 2 1/4 tsp instant yeast
- 3 tbsp granulated sugar
- 3 1/2 cups all-purpose flour
- 1 1/2 tsp kosher salt
- 2 large eggs – at room temperature
- 8 tbsp unsalted butter – softened and cut into pieces
- 1 tsp vegetable oil
- 1 large egg – beaten with milk (for egg wash)
- 1 tbsp whole milk – for egg wash
Instructions
1. Warm the milk to 105–115°F. Line a large baking sheet with parchment paper.
2. In the bowl of a stand mixer, whisk together the flour, sugar, instant yeast, and salt.
3. Add the warm milk and 2 large eggs. Mix with the dough hook on low until a shaggy dough forms, 2–3 minutes. Scrape the bowl as needed.
4. With the mixer running on medium-low, add the softened butter a few pieces at a time until fully incorporated, 3–4 minutes.
5. Increase to medium and knead until the dough is smooth, elastic, and pulls cleanly from the bowl sides, 8–10 minutes more (it should stretch thinly to a windowpane). Knead by hand 2–3 minutes if needed to finish tightening.
6. Lightly oil a medium bowl with the vegetable oil. Shape the dough into a ball and place it in the bowl, turning to coat. Cover and let rise in a warm spot until doubled in size, 60–90 minutes.
7. Turn the dough onto a lightly floured surface. Gently deflate and divide into 8 equal pieces (about 95 g each). Shape each piece into a tight ball by tucking edges under and rolling under a cupped hand.
8. Rest the balls, covered, for 10 minutes, then gently flatten each to a 3.5–4 inch disk. Arrange evenly on the prepared sheet, leaving space to expand.
9. Cover loosely and proof until very puffy and risen about 75%, 60–90 minutes. The dough should slowly spring back halfway when lightly pressed with a fingertip.
10. Near the end of proofing, heat the oven to 375°F. In a small bowl, beat 1 large egg with 1 tbsp milk.
11. Brush the tops lightly with the egg wash, avoiding drips down the sides. Bake until deep golden brown and an instant-read thermometer reads 195–200°F in the center, 15–18 minutes.
12. Cool on the sheet 5 minutes, then transfer buns to a rack to cool at least 30 minutes before slicing or serving.
Brioche buns are enriched bread rolls with a fine, tender crumb and a glossy, burnished crust. They balance buttery richness with a gentle sweetness, making them soft yet resilient enough to hold juicy fillings. Their aroma and delicate texture elevate everything from burgers and sandwiches to simple spreads of butter and jam.
Originating in France, brioche developed as a festive bread enriched with eggs and butter, especially associated with regions like Normandy known for dairy. Over centuries, it evolved into various shapes—from loaves and braided forms to à tête and petite buns—each showcasing the same luxurious dough. In modern cooking, brioche buns have become a global staple for premium sandwiches and burgers, prized for their combination of softness, flavor, and structure.