Brioche Bun Recipe

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Brioche Bun Recipe

This unbelievably soft and buttery brioche bun recipe will seriously upgrade your sandwiches and burgers with gourmet flavor!

Prep Time20

Cook Time15

Rise Time2

Total Time2 35

Course: Bread

Cuisine: French

Servings:

Author: Kristyn Merkley

Ingredients

¼ cup warm milk
1 cup warm water
2 teaspoons yeast
2½ tablespoons sugar
1½ teaspoons salt
2 large eggs, divided
2½ tablespoons butter
3½ cups flour

Instructions

In a large bowl or the bowl of a stand mixer, stir together the milk, water, yeast, and sugar. Let it sit for five minutes, or until bubbly and foamy.
Add the salt, one egg, butter, and two cups of flour, and mix until combined. Add additional flour, ⅓ cup at a time, until the dough pulls away from the sides of the bowl and comes together into a ball. The dough should be slightly sticky to the touch, but should roll into a ball if rolled between your thumb and finger.
Move the dough to a greased bowl, cover, and let rise one hour, or until doubled.
After the dough has risen, gently deflate it and divide it into nine equal portions. Roll each piece of dough into a ball, then flatten the ball slightly with your hand. Place on a baking sheet lined with silicone or parchment. Repeat with the remaining dough. Cover and let rise for one hour, or until doubled.
While the dough is rising, add a pan full of water to the bottom rack of the oven.
Preheat the oven to 400°F. Whisk the remaining egg with 1 teaspoon of water, then brush the egg mixture over the buns.
Bake 15 minutes, or until golden brown.

Video

Notes

Recipe tips.

The milk and water should be between 105-115°F for the yeast to bloom. See How to Activate Yeast for more tips.
Be sure to leave enough space in between the dough balls so they do not connect when they rise.
We like adding a pan of water to the oven because the steam helps create a soft crust and light crumb.
Sometimes, we'll add sesame seeds after we have applied the egg wash, then bake.
We most often use these buns to make burgers and sandwiches. But they can be used to make French Toast, croutons, or served as a side with dinner.

Freeze the dough balls. After you have shaped the dough balls, do not let them rise a second time, but place them in the freezer. Once solid, transfer them to a freezer Ziploc and freeze for 1-2 months.

To use, place in a baking pan and thaw overnight in the fridge, and then let them rise at room temperature for another 1-2 hours, or until they have doubled their original size. Bake as directed.

Store baked buns in an airtight container or a zip-top bag at room temperature for up to 2-3 days, or in a freezer bag and freeze for 2-3 months.

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