Rich Brioche Buns
Brioche buns rely on a high ratio of butter and eggs to flour, creating a soft, tight crumb and a deep golden crust. The secret is the long, slow knead to build strength in the dough before introducing the butter, followed by a patient double-proof that allows the yeast to work against the weight of the fat.
Temperature is your greatest ally here.
Keep your butter cool but malleable; if it melts, it will soak into the flour rather than being absorbed by the gluten structure. Cold dough is significantly easier to shape into tight, uniform rounds.
- Stand mixer with dough hook
- Digital scale
- Bench scraper
- Baking sheet lined with parchment
- Pastry brush
What goes in.
- 500gbread flour
- 60ggranulated sugar
- 10gfine sea salt
- 7ginstant yeast
- 180mlwhole milk, room temperature
- 3large eggs
- 170gunsalted butter, cubed and softened
- 1egg whisked with 1 tbsp water for wash
Patience through the emulsion
Do not add the butter until the flour and liquids have formed a strong, elastic windowpane-capable dough. Add the cubes one at a time, waiting for each to fully incorporate before adding the next to avoid breaking the dough structure.
The method.
Mix the base
Combine flour, sugar, salt, and yeast in the mixer bowl. Add the milk and eggs, mixing on low speed until a shaggy dough forms.
Develop the gluten
Increase speed to medium-low and knead for 8-10 minutes. The dough should pull away from the sides of the bowl and look smooth.
Add the fat
Add the butter one cube at a time. Once all butter is in, continue kneading for another 5-7 minutes. The dough will look like it is separating at first, then suddenly come together into a shiny, very soft mass.
First proof
Transfer to a greased bowl, cover, and let rise at room temperature for 90 minutes. Punch down, cover, and refrigerate for at least an hour to firm up.
Shape
Divide the cold dough into 8 equal pieces. Cup your hand over each piece on a clean surface and move it in a tight circular motion to create tension on the top of the bun.
Final proof
Place on a parchment-lined tray. Cover loosely and let proof until they look doubled and feel like a soft pillow when pressed lightly, about 60-90 minutes.
Bake
Preheat oven to 375°F (190°C). Brush tops with egg wash and bake for 18-22 minutes until deep amber.
Other turns to take.
Sesame Crust
Brush with egg wash and sprinkle heavily with toasted sesame seeds before sliding into the oven.
Pearl Sugar
Use a light egg wash and scatter coarse Swedish pearl sugar over the tops for a sweet breakfast application.
When it doesn't go to plan.
Always weigh your ingredients; volumetric measurements are too inconsistent for a dough with this much fat.
If your kitchen is warm, the butter will get too soft; keep the dough in the fridge between steps to maintain control.
Bake until the internal temperature reaches 190°F to ensure the center is set and not gummy.
The ones that keep coming up.
Can I knead this by hand?
It is technically possible, but because of the high butter content, the dough is extremely sticky. A stand mixer is highly recommended to achieve the necessary gluten development.
Why did my dough turn into a greasy mess?
You likely added the butter too quickly or the dough got too warm. The flour needs to be fully hydrated and strong before it can hold onto that much fat.
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