There is nothing quite like the aroma of freshly baked yeast bread wafting through the kitchen. But if there is one bake that reigns supreme in the world of bread-making, it is the classic brioche bun.
Golden-brown
on the outside, incredibly soft and pillowy on the inside, and rich with the
flavors of butter and eggs, these buns are the ultimate vessel for gourmet
burgers, pulled pork, or simply slathered with homemade jam.
If
you’ve ever been intimidated by making brioche at home, don't worry! Today, we
are breaking down the steps to achieve bakery-quality soft brioche buns right
in your own kitchen.
What
Makes Brioche So Special?
Unlike
standard white bread, brioche is an enriched dough. This means the
recipe includes a generous amount of fat—specifically from milk, eggs, and
plenty of unsalted butter. This enrichment inhibits long gluten strands from
forming, resulting in a crumb that is remarkably tender, melt-in-your-mouth soft,
and beautifully cake-like.
Ingredients
You'll Need
To
get that perfect texture and rich flavor, high-quality ingredients are key:
- Bread Flour (3½
cups / 450g):
Bread flour has a higher protein content than all-purpose flour, which
helps give the enriched dough the structure it needs to rise high and
holding its shape.
- Active Dry Yeast
(2¼ tsp / 1 packet): The engine of our dough. Make sure it's fresh!
- Whole Milk (½ cup
/ 120ml):
Warmed slightly to activate the yeast.
- Granulated Sugar
(3 tbsp):
Feeds the yeast and adds just a touch of sweetness to the dough.
- Large Eggs (4
total):
You will need 3 large eggs at room temperature for the dough, plus 1 more
for the final egg wash.
- Unsalted Butter (½
cup / 113g):
Software to room temperature. This is incorporated slowly at the end to
create that iconic flaky, rich texture.
- Fine Sea Salt (1½
tsp):
Crucial for balancing the richness and bringing out the flavors.
Step-by-Step
Instructions
1.
Activate the Yeast
In
the bowl of a stand mixer, combine the warm whole milk (around 105°F/40°C),
sugar, and active dry yeast. Let it sit for about 5 to 10 minutes until it
becomes frothy and bubbly. This lets you know your yeast is alive and ready to
work!
2.
Build the Dough Base
Add
the bread flour, salt, and 3 of the room-temperature eggs to the yeast mixture.
Using the dough hook attachment, mix on low speed until a shaggy dough begins
to form and no dry pockets of flour remain.
3.
Bring on the Butter
Turn
the mixer up to medium-low speed. Add the softened butter one tablespoon at
a time, making sure each piece is fully incorporated into the dough before
adding the next. This requires patience, but it’s the secret to an incredibly
smooth brioche. Once all the butter is in, let the machine knead the dough for
8–10 minutes. The dough will be soft, elastic, and slightly sticky, but it
should pull away from the sides of the bowl.
4.
The First Rise (Bulk Fermentation)
Shape
the dough into a smooth ball and place it into a lightly greased bowl. Cover it
with a damp cloth or plastic wrap. Let it rise in a warm, draft-free spot for 1.5
to 2 hours, or until it has doubled in size.(Pro Tip: For even better
flavor and easier shaping, you can let the dough rise in the refrigerator
overnight!)
5.
Shape the Buns
Gently
punch down the dough to release the air. Turn it out onto a lightly floured
surface and divide it into 6 to 8 equal portions (roughly 90g–100g each if
you're using a kitchen scale). Roll each portion into a tight, smooth ball and
place them on a baking sheet lined with parchment paper, leaving about 2 inches
of space between them.
6.
The Second Rise
Cover
the shaped buns loosely with plastic wrap and let them rise a second time for 45
to 60 minutes, until they look puffy, airy, and bounce back slowly when
gently poked.
7.
Bake to Golden Perfection
Preheat
your oven to 375°F (190°C). Whisk your remaining egg with a tablespoon of water
to create an egg wash. Gently brush the tops of the puffy buns with the egg
wash (this is what gives them that magnificent, glossy shine!). If you like,
you can sprinkle them with sesame seeds or flaky sea salt at this stage.
Bake
for 15 to 18 minutes until the tops are a deep, golden brown.
The
Hardest Part: Waiting
When
they come out of the oven, transfer the buns to a wire cooling rack. While it’s
incredibly tempting to bite into one immediately, letting them cool for at
least 15–20 minutes allows the interior crumb structure to set properly so they
stay perfectly fluffy instead of becoming gummy.
Slice
them open, toast them lightly in a pan with a little bit of butter, and enjoy
the softest, most luxurious homemade brioche buns you’ve ever tasted!
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