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Perfect Brioche Bun Recipe

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3.9 from 5 reviews

This classic Brioche Bun recipe produces soft, buttery, and slightly sweet buns perfect for sandwiches, burgers, or breakfast treats. The dough is enriched with butter, eggs, and milk, yielding a tender crumb with a golden crust. With an option for slow overnight fermentation in the refrigerator, these buns develop enhanced flavor and texture.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 4 hours 35 minutes (including first rise) or up to 24 hours if refrigerated overnight
  • Yield: 8 buns
  • Category: Baking
  • Method: Baking
  • Cuisine: French

Ingredients

Dough Ingredients

  • 3 1/3 cups all-purpose flour (453g)
  • 1 1/2 teaspoons instant yeast
  • 2 tablespoons sugar
  • 1 1/2 teaspoons kosher salt
  • 3 tablespoons butter
  • 3 tablespoons milk
  • 1 cup lukewarm water
  • 2 large eggs, divided (1 for dough, 1 for egg wash)

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, instant yeast, sugar, and kosher salt until well combined.
  2. Heat Butter and Milk: In a small saucepan, gently heat the butter and milk just until the butter melts. Remove from heat and let cool slightly.
  3. Combine Wet Ingredients: In a medium bowl, whisk together the lukewarm water and one large egg. Then whisk in the warm milk and melted butter mixture until combined.
  4. Form Dough: Pour the wet mixture over the dry ingredients and stir with a wooden spoon or rubber spatula until no dry flour remains and a shaggy, sticky dough forms. Cover tightly with a lid or plastic wrap.
  5. First Rise: Let the dough rise in a warm place for 2 to 4 hours until bubbly and doubled in size. Alternatively, for enhanced flavor, refrigerate tightly covered for 12 to 24 hours to rise slowly.
  6. Shape Buns: Line a baking sheet with parchment paper. Turn the risen dough onto a lightly floured surface. Divide into 8 equal pieces using a dough scraper or kitchen scale. Shape each piece into a tight ball by tucking edges under and rolling with your palm.
  7. Second Rise: Arrange buns 2 to 3 inches apart on the baking sheet. Cover loosely with a clean kitchen towel and let rise until puffy and light to the touch, about 1 hour at room temperature or up to 2 hours if chilled.
  8. Preheat Oven: Preheat the oven to 400°F (200°C).
  9. Apply Egg Wash: Whisk the remaining egg with 1 tablespoon water and brush this mixture evenly over the tops of the buns to achieve a shiny golden crust.
  10. Bake: Bake the buns for 15 minutes, rotating the baking sheet halfway through to ensure even browning, until the tops are golden brown.
  11. Cool: Transfer the baked brioche buns to a wire rack to cool completely before serving.

Notes

  • Using instant yeast eliminates the need to proof the yeast separately, saving time.
  • Butter should be unsalted and melted gently into the milk to avoid cooking the eggs prematurely when mixed.
  • For best flavor and texture, allow the dough to ferment slowly overnight in the refrigerator.
  • Using a kitchen scale helps ensure evenly sized buns for uniform baking.
  • Egg wash adds shine and a golden color to the finished buns.
  • Let the buns cool completely before slicing to maintain their soft crumb structure.

Find it online: https://cheftinaskitchen.com/perfect-brioche-bun-recipe/