Homemade Brioche Buns
Master the art of baking homemade brioche buns that are soft, buttery, and irresistible. Perfect for your favorite burgers and sandwiches!
- Prep Time: 20 minutes
- Proofing Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 servings 1x
- Category: Yeast Breads
- Method: Bake
- Cuisine: French
Ingredients
Scale
Sponge
- 3/4 cup (6 ounces) milk, lukewarm
- 1 packet (2 1/4 ounces) active dry yeast
- 3/4 cup (85 grams) all-purpose flour
- 3 tablespoons granulated sugar
Dough
- 3 cups plus 1 tablespoon (390 grams) all-purpose flour
- 1 1/2 teaspoon table salt
- 4 large eggs, beaten
- 1/2 cup (113 grams) unsalted butter, plus more for the bowl
- 1 tablespoon cornmeal
For the Topping
- 1 large egg
- 1 tablespoon water
- 2 tablespoons sesame seeds, optional
Instructions
- Prepare the Sponge: Combine the milk and yeast in the bowl of a stand mixer and let stand for 5 minutes. Add the flour and sugar and mix with the paddle attachment until the mixture is smooth.
Remove the beater, cover the bowl with plastic wrap, and let stand for 30 minutes. You should see bubbles over the surface of the sponge.
- Make the Dough: With the dough hook attachment, mix the flour, salt, and beaten eggs into the sponge. The dough should be somewhat sticky, but if it is too wet, add more flour, a few teaspoons at a time. Once the dough is cohesive, scrape down the bowl and knead for 4 minutes.
Add the butter, 1 tablespoon at a time. Continue kneading with the dough hook and scraping the bowl occasionally, for 5 minutes longer. The dough should be smooth and glossy. - Proof the Dough: Butter a large bowl and scrape the dough into it. Cover with plastic wrap and let rise for 90 minutes.
Punch the dough down and fold it over itself a few times. Cover with plastic wrap and let it rise for 45 minutes longer. - Prepare the Pan and Shape the Buns: Line a large baking sheet with parchment paper. Transfer the dough to a lightly floured surface and shape it into 10 to 12 3-ounce balls.
Arrange the balls on the prepared baking sheet and use your floured hand to gently flatten them into disks. Let them rest for 20 minutes. - Bake: Heat the oven to 400 F. Sprinkle the tops of the buns with cornmeal, then flip them over so the cornmeal is on the bottom.
Combine the egg and water to make the egg wash and gently brush it over the buns. Sprinkle with sesame seeds if you like.
Bake the buns for 7 minutes, then reduce the temperature to 350 F and bake for 1- to 13 minutes longer or until golden brown. - Cool: Remove the buns to a rack to cool. Enjoy them alongside a meal or split them for burgers or sandwiches.
Find it online: https://classic-recipes.com/homemade-brioche-buns/
