Brioche buns

To make 6 large buns


180g milk

340g white bread flour

9g dried yeast

27g water

35g sugar

7g fine sea salt salt

2 eggs + 1 egg yolk

40g butter


1. Add 60g milk, 27g water and 20g bread flour to a saucepan and whisk together over a medium until it forms a paste. Set aside.

2. Heat the remaining 120g milk to 35°C, add the instant yeast mix and leave to activate for 5-10 minutes.

3. Add the rest of the bread flour, the sugar and sea salt to a stand mixer, along with the activated yeast. Mix with a dough hook attachment or alternatively by hand. Add the paste followed by 1 egg + 1 egg yolk and continue mixing.

4. Next add the softened butter. Mix until everything has been incorporated (5-8 minutes) and a dough has formed.

5. Move dough to a work surface and shape into a ball. Lightly grease a bowl with oil and pop in the dough. Leave to prove for 1 and a half hours somewhere warm (i.e. inside the oven with only the light on).

6. After the prove, punch the dough down then empty onto a worksurface. Divide dough into 6 equal pieces.

7. To form each bun into a round, stretch and fold the edges of the dough into the centre and then flip over. Using a circular motion, roll the dough balls around under your hand to shape into a tight ball shape.

8. Add dough balls to a lined baking sheet, spacing them out at least two inches away from each other. Cover with a damp tea towel and leave out to rise at room temperature for up to 2 hours or until doubled in size.

9. Preheat the oven to 190°C. Whisk up one egg and brush over the buns. Add an optional sprinkle of sesame seeds, poppy seeds, or both 🤤

10. Bake buns for 16 minutes or until golden.


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