Brioche Buns
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These Brioche Buns are incredibly flaky, buttery, fragrant and melt in your mouth delicious! With this simple recipe, you’ll be surprised how easy it is to make these right at home!
Easy Brioche Buns
In all my years of blogging, I can’t say that I’ve ever been more excited to share a recipe with you than I am with this brioche bun recipe. I’m talking big, fluffy, super flaky, not to mention gorgeous brioche buns.
When these came out of the oven, we just couldn’t get over how gorgeous they are, and we couldn’t wait to sink our teeth into them. I’ve given you a recipe to make croissants right at home, but now I want to share this recipe with you because these buns are similar to croissants but so much easier to make, not to mention quicker.
Why You Should Make These Brioche Buns
- Fool-Proof Recipe
- Easy To Make For Beginners
- Requires only Staple Ingredients
- Flaky and Delicious
Trust me when I say, you will be so proud of these brioche buns when they come out of the oven. You’ll be snapping pictures left and right, that’s what I did. So trust me, trust the recipe, trust process and let’s make these!
Ingredient Notes
- Flour – We only need good old fashioned all purpose flour! No need for the fancy stuff.
- Salt – Believe me, salt makes all the difference, so don’t skip this! Salt is going to give our brioche buns flavor.
- Yeast – I used active dry yeast today. You can use instant yeast as well, the difference really is that active dry yeast needs to be activated first, whereas with instant yeast it’s not necessary.
- Water – It’s super important to make sure your water is lukewarm. The best temperature of the water should be anywhere from 95 degrees to 105 degrees for this. You don’t really want anything warmer, as it will kill the yeast.
- Milk – Same as with water, we want to make sure the milk is lukewarm. The best temperature should be anywhere from 95 degrees to 105 degrees.
- Sugar – Sugar is important when making bread, it’s what makes it soft and tender by absorbing some of the water and slowing down the formation of gluten strands. Sugar is also what feeds the yeast.
- Butter – I always use unsalted butter, especially when baking, because we already add salt, so this way I can control how much salt is added to my bread. The butter in this recipe is added in after the dough has risen, and it’s used to spread over the dough. It’s what will make our brioche buns super flaky.
- Eggs – We will only be using the egg whites in the dough and egg yolks are used to brush over the buns before baking.
How To Make Brioche Buns
Dough
- Activate yeast: In the bowl of your mixer add the warm water, a tbsp of the sugar and the active dry yeast. Stir and let it rest for 5 to 10 minutes until frothy.
- Add the rest of the wet ingredients: Add the rest of the sugar, milk, oil, salt, egg whites and roughly whisk everything together.
- Make the dough: Add 2 cups of the flour to the bowl and start mixing on low for a couple minutes. Add more flour, a cup at a time, until the dough comes together but is still a bit sticky and soft. I used 4 cups of flour, but you might need a bit more flour than I did. The dough should be a bit sticky, elastic and should spring back when poked with your finger. Using an oiled plastic bench scraper scrape the dough from the bowl and place it in a well oiled bowl. Cover the bowl with plastic wrap and let it rise in a warm, draft free environment until doubled in size, 1 to 2 hours.
Form the buns
- Prep the oven and baking sheets: Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- Roll out the dough: Punch down dough to release the air. Oil your work surface well, with a couple tablespoons of oil. Transfer the dough to the work surface and using your fingers spread the dough into a big rectangle, that’s about 20 x 16 inches. The dough should be soft enough that you can easily spread it. Alternatively you can use a rolling pin.
- Create flaky layers: Spread about 3 tbsp of the butter over the surface of the dough. Fold in thirds, then use your fingers again to spread the dough a bit more. Spread another 2 tbsp of the butter over the new surface of the dough and fold it in thirds again, just like folding a letter. Spread the dough again a bit then spread the remaining butter over the top. Fold it in thirds one last time. Spread the dough so that it’s about 12 inches by 8 inches. Basically we just created layers of dough with butter in between, similar to making croissants.
- Form buns: Using a pizza cutter cut the dough into 8 long strips, each strip about 1 1/2 inches wide. Fold each rope in two and twist it, then bring the ends together and pinch them to connect the rope. If your hands stick to the dough, just make sure to oil a bit. Place the buns on the prepared baking sheet, only 6 will fit on a baking sheet, so you’ll have to bake the other 2 separately.
Finish and bake
- Brush with yolks: Whisk the egg yolks wth the vanilla paste (optional), then generously brush the buns with this yolk mixture. If you wish, you can sprinkle the buns with some poppy seeds or sesame seeds.
- Bake: Transfer the baking sheet to the oven and bake 20 to 25 minutes or until golden brown. Let them cool for 5 minutes on the baking sheet then transfer to a cooling rack to cool completely.
Frequently Asked Questions
What Is A Brioche Bun
Brioche buns are a French rich, fancy buns and can actually take many different shapes. They’re sweeter than a regular bun, flakier, almost croissant like but softer.
How Do You Serve Brioche Buns
These buns can be enjoyed on their own, they can be used as sandwich buns, they’re perfect for a grilled cheese sandwich, or slather them with jam, Nutella, or everyone’s favorite PB&J.
Can I Use Instant Yeast?
Absolutely. Active yeast and instant yeast are interchangeable, the only difference is that active yeast needs to be activated first with a bit of warm water and sugar.
I Don’t Have A Mixer, Can I Still Make These Brioche Buns?
Of course! Although it will take you longer, you can still knead the dough by hand. The dough needs to be soft and sticky, smooth and elastic, so you’ll have to knead it for about 15 minutes.
Tips
- Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
- Always check the expiration date on your yeast and make sure it hasn’t expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date.
- Dough thrives in a warm, draft-free environment. If your oven has a “proof” function, then use it. The “proof” function preheats the oven to 100 F degrees, causing a warm, but not hot environment for your dough to rise nicely. If your oven doesn’t have this “proof” function, I would still use the oven. What I usually do is preheat the oven to 200F degrees, or whatever the lowest setting is for it. Once it reaches that temperature, turn off the oven, then place the dough in there to rise. This will speed up the proofing process tremendously.
- The amount of flour you use in these buns totally depends on your environment. It could vary greatly, 4 to 6 cups. I live in a very dry environment, so for me I always have to use less flour than a recipe specifies. If you live in a humid environment, more flour is required.
- Note that the dough is so soft, you don’t even have to roll it with a rolling pin, you can just use your fingers to spread out the dough.
Storing Brioche Buns
Brioche buns truly are best enjoyed the day you make them, but if you do have some leftover buns, they will last up to 3 days at room temperature. I usually just place them in a ziploc bag.
Freezing
These brioche buns can actually be frozen and will last in the freezer for up to 3 months. Just make sure they are completely cooled to room temperature. Once cooled wrap them in plastic wrap individually then place them in a ziploc bag and freeze.
More Great Recipes To Try
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Brioche Buns
These Brioche Buns are incredibly flaky, buttery, fragrant and melt in your mouth delicious! With this simple recipe, you'll be surprised how easy it is to make these right at home!
Video
Ingredients
- 1 cup water (lukewarm)
- 2 tablespoon sugar (granulated)
- 1 tablespoon active dry yeast
- 1 cup milk (lukewarm)
- ½ cup vegetable oil
- 2 large eggs (separated, at room temperature)
- 1 teaspoon salt
- 4-6 cups all-purpose flour
- 6 tablespoon butter (unsalted, softened)
Optional
- 1 teaspoon vanilla paste
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make Dough
- Activate yeast: In the bowl of your mixer add the warm water, a tbsp of the sugar and the active dry yeast. Stir and let it rest for 5 to 10 minutes until frothy.
- Add the rest of the wet ingredients: Add the rest of the sugar, milk, oil, salt, egg whites and roughly whisk everything together.
- Make the dough: Add 2 cups of the flour to the bowl and start mixing on low for a couple minutes. Add more flour, a cup at a time, until the dough comes together but is still a bit sticky and soft. I used 4 cups of flour, but you might need a bit more flour than I did. The dough should be a bit sticky, elastic and should spring back when poked with your finger. Using an oiled plastic bench scraper scrape the dough from the bowl and place it in a well oiled bowl. Cover the bowl with plastic wrap and let it rise in a warm, draft free environment until doubled in size, 1 to 2 hours.
Form The Buns
- Prep the oven and baking sheets: Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- Roll out the dough: Punch down dough to release the air. Oil your work surface well, with a couple tablespoons of oil. Transfer the dough to the work surface and using your fingers spread the dough into a big rectangle, that's about 20 x 16 inches. The dough should be soft enough that you can easily spread it. Alternatively you can use a rolling pin.
- Create flaky layers: Spread about 3 tbsp of the butter over the surface of the dough. Fold in thirds, then use your fingers again to spread the dough a bit more. Spread another 2 tbsp of the butter over the new surface of the dough and fold it in thirds again, just like folding a letter. Spread the dough again a bit then spread the remaining butter over the top. Fold it in thirds one last time. Spread the dough so that it's about 12 inches by 8 inches. Basically we just created layers of dough with butter in between, similar to making croissants.
- Form buns: Using a pizza cutter cut the dough into 8 long strips, each strip about 1 1/2 inches wide. Fold each rope in two and twist it, then bring the ends together and pinch them to connect the rope. If your hands stick to the dough, just make sure to oil a bit. Place the buns on the prepared baking sheet, only 6 will fit on a baking sheet, so you'll have to bake the other 2 separately.
Finish And Bake
- Brush with yolks: Whisk the egg yolks wth the vanilla paste (optional), then generously brush the buns with this yolk mixture. If you wish, you can sprinkle the buns with some poppy seeds or sesame seeds.
- Bake: Transfer the baking sheet to the oven and bake 20 to 25 minutes or until golden brown. Let them cool for 5 minutes on the baking sheet then transfer to a cooling rack to cool completely.
Equipment
Notes
- Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
- Always check the expiration date on your yeast and make sure it hasn’t expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date.
- Dough thrives in a warm, draft-free environment. If your oven has a “proof” function, then use it. The “proof” function preheats the oven to 100 F degrees, causing a warm, but not hot environment for your dough to rise nicely. If your oven doesn’t have this “proof” function, I would still use the oven. What I usually do is preheat the oven to 200F degrees, or whatever the lowest setting is for it. Once it reaches that temperature, turn off the oven, then place the dough in there to rise. This will speed up the proofing process tremendously.
- The amount of flour you use in these buns totally depends on your environment. It could vary greatly, 4 to 6 cups. I live in a very dry environment, so for me I always have to use less flour than a recipe specifies. If you live in a humid environment, more flour is required.
- Note that the dough is so soft, you don’t even have to roll it with a rolling pin, you can just use your fingers to spread out the dough.
- Brioche buns truly are best enjoyed the day you make them, but if you do have some leftover buns, they will last up to 3 days at room temperature. I usually just place them in a ziploc bag.
- These brioche buns can actually be frozen and will last in the freezer for up to 3 months. Just make sure they are completely cooled to room temperature. Once cooled wrap them in plastic wrap individually then place them in a ziploc bag and freeze.
Nutrition Information
Serving: 1bunCalories: 485kcal (24%)Carbohydrates: 53g (18%)Protein: 10g (20%)Fat: 26g (40%)Saturated Fat: 18g (113%)Trans Fat: 1gCholesterol: 72mg (24%)Sodium: 326mg (14%)Potassium: 145mg (4%)Fiber: 2g (8%)Sugar: 5g (6%)Vitamin A: 379IU (8%)Vitamin C: 1mg (1%)Calcium: 82mg (8%)Iron: 3mg (17%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
