Brioche Buns Buttery Soft Homemade (Printer-Friendly)
Ultra-soft, fluffy brioche buns rich with butter. Delicious for sandwiches, burgers, or served warm with breakfast.
# What You’ll Need to Cook:
→ Dough
01 -
180 ml whole milk, warmed to 40°C
02 -
30 g granulated sugar
03 -
7 g active dry yeast
04 -
375 g all-purpose flour
05 -
6 g fine sea salt
06 -
2 large eggs, at room temperature
07 -
2 large egg yolks, at room temperature
08 -
50 g unsalted butter, softened
09 -
45 g vegetable shortening, softened
→ Egg wash and topping
10 -
1 large egg
11 -
10 ml water
12 -
Pinch fine sea salt
13 -
2 tbsp sesame seeds, optional
# Steps to Prepare:
01 -
Combine the warm milk (40°C), sugar, and yeast in the bowl of a stand mixer. Whisk gently and allow to stand for 5 minutes until the mixture becomes frothy.
02 -
Add eggs and egg yolks to the activated yeast mixture and mix on low speed using the paddle attachment until well blended.
03 -
Add flour and salt to the bowl. Mix on medium speed for 2 minutes until a rough dough forms.
04 -
Add softened butter and vegetable shortening to the dough. Switch to the dough hook and knead for 6–8 minutes, or until the dough is smooth and elastic.
05 -
Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a damp cloth and let rise for 2 hours in a warm spot, until doubled in size.
06 -
Turn the dough onto a lightly floured surface. Roll into a circle approximately 25 cm wide and cut into 8 equal wedges. Roll each wedge into a ball, tucking ends underneath to create a smooth surface.
07 -
Arrange dough balls onto a greased baking tray, spaced apart. Cover with plastic wrap or a damp towel and let rise 1 hour, until noticeably puffy.
08 -
Preheat the oven to 175°C. In a small bowl, beat together egg, water, and a pinch of salt.
09 -
Uncover the buns, gently brush each with egg wash, and sprinkle with sesame seeds if desired. Bake for 20–21 minutes or until golden brown.
10 -
Remove buns from the oven and set baking tray on a wire rack. Cool completely before serving as desired.
# Extra Cooking Tips:
01 -
For an extra bakery-style effect, brush the cut sides of the buns with butter and toast briefly under the grill before using.
02 -
Ensure milk is not overheated, as excessive temperature will deactivate the yeast, inhibiting dough rise.
03 -
Dough is ready for shaping when it springs back after gently pressing with a fingertip; if it remains indented, knead further.
04 -
Buns can be stored airtight at room temperature for up to three days or frozen for up to three months.