Brioche buns 

These buttery, fluffy and soft brioche buns will transform your home into a French Boulangerie. There’s nothing better than making your own bread.

Use my versatile brioche dough which has become a staple in so many kitchens. You can view how to make the dough on my long cinnamon roll video on my Instagram and TikTok.

Freshly baked braided bread topped with sesame seeds on crumpled parchment paper.

Eggs or Eggless

This dough can be made without eggs, with 1 egg and  also with 2 eggs. I use this dough at least once a week and works well all ways. Adding more eggs will make it slightly fluffier. If you’re not using egg brush the brioche with milk instead of egg wash

Vegan

This dough works very well with plant based milk and plant based butter. Just use the amount of milk for no eggs in the recipe.

Unbaked braided bread dough rings on a baking sheet.

Sandwiches, toast, burgers or on their own

These pillowy soft brioche buns are great as a fancy brioche burger bun, for a sandwich or toasted when they get a bit older 

Sesame seed bagel sandwich with tomato and cheese filling

Kneading

This dough will actually work if you just mix it as a “no knead recipe” but I’ll always recommend kneading if you can for 5-10 min. For maximum fluffiness knead for 10 minutes. 

Shaping

Once you roll the dough out into a rope shape you will place it into a horse shoe, fold over one side twice and the end twice joining the two pieces and pinching them together. Until you get the flower shape.

Hand shaping dough on pastry mat with measurement circles
Rolling dough on a baking mat with measurement markings
Hands shaping dough on a circular silicone baking mat with measurement markings.
Hand holding braided dough on a baking mat with measurements.
Braided bread rings topped with sesame seeds on a baking tray.

Soft and fluffy brioche buns

Resting
time:

1 hr 30 min

Prep
time:

45 min

Cooking
time:

20 min 

Ingredients

Dough: 

  • 260 ml milk (or 310 ml if you’re not using egg)

  • 7 g instant yeast 

  • 85 g melted salted butter

  • 20 g sugar 

  • 480 g bread flour 

  • 1 x egg

1 x egg yolk and 1 tsp milk for brushing 

Sesame seeds 

Instrustions

  1. Heat your milk to lukewarm about 40° I normally do 1 min 15 seconds in the microwave.

  2. Add to the bowl followed by the yeast, then melt your butter (about 30 seconds in microwave) followed by sugar, flour and then egg. If you’re not using egg just add all the milk in the beginning. Give it a really good stir till it’s combined (it will be lumpy like the video) take out on a floured surface, flour your hands and knead for 5-10 min (the longer kneading the fluffier but it also works with just a few minutes of kneading. Once you’ve finished kneading tuck the sides in by cupping your hands around the dough as shown in the video to create a tight ball. Put into a clean bowl and cover and rest for 60 min. 

  3. Prepare your baking tray with parchment paper and mix your yolk and milk together.

  4. Punch your dough to decompress and take it out, cut into 12 pieces of similar size, I cut it into quarters first then each quarter into 3 to create twelve. Once you have your 12 pieces take each one and  fold over the middle and then pinch the sides in to create a a roughly round shape.

  5. Starting with the first one your shaped and finishing with the last roll it out into a rope shape, rolling from the middle towards the outside, the rope will be approx 35-40cm, shape into a “U” and then bring one side over twice and the other side twice joining the two ends together by pinching them tight: Place in your tray and do the same with the rest.

  6. Cover with a large tea towel and rest for 30 min, preheat your oven to 180°.

  7. After 30 min gently brush the bun with the egg wash and sprinkle the seeds on top. Bake for 18-20 min.

  8. Enjoy D 🫶🏻