Best Brioche Buns Recipe Ever

Brioche buns

Did you get bored with the paper tasting industrial buns from the supermarket? Today you will learn how to make your own brioche buns which you can also use as burger buns.

What are brioche buns?

As you might have guessed by the name, brioche comes from France. This type of bread is similar to pastry and it is high on egg and butter, which makes it soft and rich in flavor. This type of bread can be served on its own, used with appetizers, or served with main meals. You can also use it as a container (for sausages, burgers, etc.), but lately, it is used a lot in burger shops as its sweetness complements beef nicely.

Bread flour vs All-purpose flour

For this recipe, it is best to use bread flour. The main difference between the two types of flour is the protein content. Protein produces gluten and breads love gluten. You can substitute bread flour with all-purpose flour, but the gluten will not be that strong.

You should not use bread flour in cake recipes as it will make them harder than they should be.


One of the most crucial aspects of baking. Dried yeast needs to be mixed in your water or milk mixture, depending on the recipe, which should be in lukewarm temperature for two reasons. The first reason is that we want to see if the yeast is alive. If you leave the yeast in the mixture for around 10 minutes, it should create a foam, this means that the yeast is active. Secondly, this assures that the yeast will be evenly spread in your flour. Remember, in case your water or milk mixture is too hot the yeast will die, and if your mixture is too cold the yeast will not activate.

Ingredients list for brioche buns

  • 500 grams of bread flour
  • 240 ml of water 3 tbsp of full-fat milk
  • 1 whole medium egg (room temperature)
  • 1 yolk 2 and 1/2 tbsp of caster sugar
  • 50 grams of unsalted butter (room temperature)
  • 1 and 1/2 tsp of salt
  • 1 pack of dried yeast (9 grams)
  • 2 tsp of sesame seeds (optional)
  • For the eggwash 1 whole medium egg (room temperature) 1 tbsp of water


Start by mixing 3 tbsp of full-fat milk with the water.

Now, put a small saucepan on a low flame and pour in the water-milk mixture. Be careful not to boil the mixture; we just need it to be in a lukewarm temperature.

Once it comes to lukewarm temperature, just pour it in a jar and mix the yeast in. Try to mix the yeast well and leave it there for 10 minutes.

Put your bread flour, sugar, and salt in a bowl, and cut the butter into chunks. Using your hand, try to break the butter inside the flour until it looks like fine breadcrumbs. Alternatively, you can do this using a food processor.

Afterward, pour the milk, water, yeast mixture in the bowl and mix it in using a wooden spoon. As soon as it is mixed, whisk together 1 whole egg and 1 egg yolk in a jar or a bowl.

Now, pour that in the bowl as well and start mixing again with the wooden spoon.

Next, put the dough in a clean, well-floured surface as it is time for kneading. You will need to knead this dough for about 20 minutes. This dough is quite wet, but it will come together as you continue kneading.

In case it is very sticky after the first 5 minutes, you can try to add a bit more flour, a teaspoon at a time. Soon you will see that the dough will not be sticky but rather smooth and springs back if you push it lightly with your finger.

Keep in mind that the humidity in your place matters a lot for the wetness of your dough therefore, it is important to add flour little by little, if needed. It is harder to make a dry dough more wet than the other way around.

Place the dough in a mixing bowl and cover it with a very small quantity of vegetable oil. Wrap the mixing bowl with a cling film and let the dough rest for 1 hour and 30 minutes, or until it gets a bit more than double in size.

By placing the dough in a warm spot, you will help the proofing quite a lot.

As soon as your dough has doubled in size, you will notice that it is very nice and fluffy. You will now need to take it out again on your working surface and knead it lightly.

Now, cut the dough in half and each of the new pieces in half again. You should have 4 pieces of dough, and you need to cut each piece in half once more, so you will end up with 8 pieces.

Give each piece the form of a bun and place it on a baking sheet with parchment paper. As you need to leave a good amount of space between the buns, one tray might not be enough.

Your trays are full now, and you will need to cover the buns with a clean tea towel, letting them proof for around 40 minutes to double in size. It is better not to use plastic warp as the dough might stick on it and deflate.

Meanwhile, preheat your oven to 200°C. 

After 40 minutes the buns should double in size and you are ready to make your egg-wash. This is very simple, just whisk 1 egg with 1 tbsp of water in a bowl.

Using a soft pastry brush, gently brush over the buns with the egg-wash. If you want, you can top the buns with sesame seeds. Now, it is time to bake.

Baking time can vary depending on your oven, each oven is different therefore, you need to keep an eye on the buns. Normally, you will need to bake them for 15-20 minutes.

Your buns should have a beautiful golden-brown color and are ready to cool on a cooling rack.

Finally, once the buns are cool, you can use them to make yummy burgers, or cut them in half and spread some butter and jam.

*Note: If you use more than one trays, try to bake one tray at a time.

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