Homemade Brioche Buns
Master the art of baking homemade brioche buns that are soft, buttery, and irresistible. Perfect for your favorite burgers and sandwiches!
Ingredients
Sponge
- ¾ cup milk, lukewarm
- 1 packet active dry yeast, (2 1/4 teaspoons)
- ¾ cup (95 grams) all-purpose flour
- 3 tbsp granulated sugar
Dough
- 3 cups (390 grams) all-purpose flour
- 1 ½ tsp table salt
- 4 large eggs, beaten
- ½ cup unsalted butter, plus more for the bowl
- 1 tbsp cornmeal
For the Topping
- 1 large egg
- 1 tbsp water
- 2 tbsp sesame seeds (optional)
Recommended Equipment
Instructions
- Combine the milk and yeast in the bowl of a stand mixer and let stand for 5 minutes. Add 3/4 cup of flour and the sugar, then mix with the paddle attachment until 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.3/4 cup milk | 1 packet active dry yeast | 3/4 cup (95 grams) all-purpose flour | 3 tbsp granulated sugar
- With the dough hook attachment, mix the 3 cups of 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 and just slightly tacky rather than sticky, scrape down the bowl and knead with the dough hook 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.3 cups (390 grams) all-purpose flour | 1 1/2 tsp table salt | 4 large eggs | 1/2 cup unsalted butter
- 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.
- Line a large baking sheet with parchment paper and sprinkle with cornmeal. 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 25 to 35 minutes, or until puffy.1 tbsp cornmeal
- Heat the oven to 400°F. 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 12 to 14 minutes longer or until golden brown.1 large egg | 1 tbsp water | 2 tbsp sesame seeds (optional)
- Remove the buns to a rack to cool.
Nutrition
Calories: 273kcalCarbohydrates: 35gProtein: 8gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 100mgSodium: 328mgPotassium: 110mgFiber: 1gSugar: 4gVitamin A: 374IUVitamin C: 0.002mgCalcium: 52mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
Tried this recipe?Let us know how it was!