Brioche Buns – rich, buttery and soft buns with crisp and tender crumbs. Perfect for breakfast and even during snack time. So pillowy and tasty!
Have you ever tried making a brioche before? I mean a really good brioche – the ones that are dangerously good, a recipe of brioche that you make only when you have guests over?
When I say dangerously good, I mean it in every sense of the word. They taste so good, yet so bad for your waistline considering all the butter that goes into it. But don’t be put off by lots of butter, you can also make this with less butter and love it too!
In fact, this is such a good dough that you can make burger buns, bread rolls, sweet rolls and bread loaf. Yes it works for me. And it will for you too!
For some reason, whenever I decide to make this brioche bun for the blog something happens. The first time I lost the pictures, the second time my KitchenAid broke down on me. Now this time I am missing my brioche baking pans. For the life of me, I cannot find my brioche pans, so I just had to order some from Amazon.
You can also make these with brioche buns with coconut milk and topped with coconut sugar for a slight twist on the classic brioche recipe. If you dislike coconut sugar, then you can replace it with white sugar.
When making brioche, these principles apply: lots of butter, lots of patience and kneading. After working with brioche dough for several years, I feel the best way to handle the dough is to have it rest overnight. Not only does it make it easy to work with but it also gives it its superb taste and a pleasant crisp tender crumb.
I always double the recipe when making brioche, it helps because I make it in one sitting, bake and freeze and whenever I need bread, I can just defrost and warm in the oven.
I am going to tell you, this beats most bakery brioche.
Microwave milk or coconut milk until it’s warm for about 30 seconds (milk should be lukewarm). Add to a standing mixer with yeast. Let it sit until dissolved for about a minute. Mix using a paddle mixer, Then add sugar, salt, eggs and continue mixing on medium speed.
Reduce speed then add the flour one cup at a time – dough would be thick, throw in butter and continue mixing for about 2-4 minutes. After flour has been incorporated, add in the first half of butter, continue mixing.
Add the other half of the butter, keep mixing. You may have to scrapes the side of the bowl, to ensure that every part of the dough is thoroughly mixed. Now change the paddle attachment to a dough hook, should slightly firm (it may vary depending on the amount of butter use) Above is the rich dough with the full amount of butter. Keep mixing until dough doesn’t stick to the sides about 4-6 minutes
Continue mixing with dough hook until it’s smooth, soft and shiny. You may have to stop the mixer and mix by hand in order to fully incorporate the butter. Place brioche dough in a greased large bowl, cover. Let it sit in a warm area, until dough has doubled in size, about 1 1/2 – 2 hrs. See notes if dough not rising. Missing a picture of risen dough.
After dough has doubled, punch it down . At this point, you may refrigerate the dough overnight or until ready to use.
Remove dough from fridge, if dough is too hard to work with let it rise outside for about 30 minutes or more, so it’s pliable enough.
Divide dough into about 16 pieces ( 2.5 ounce each) when making buns. Or about 1 .75 ounce if baking in brioche pans. Roll the dough to form a ball. To form round balls you have to tuck the edges underneath the dough then roll the dough against the board or between your palms until round.
Line baking sheet with parchment paper then place dough on it. It’s harder to transfer to the sheet after dough has risen.
Cover with a loose cloth or use a greased piece of plastic wrap or foil (this will prevent the dough from sticking to it). Rest in a warm place for 1 hour, or until puffy and slightly risen. After dough has risen, press with a flatten surface like a glass. This applies only to buns. DO NOT press down when baking in brioche pans.
Brush with egg wash, then sprinkle with sesame seeds if desired. For the brioche roll, you may sprinkle with crystalized sugar or coconut sugar.
Pre-heat the oven to 350 F. Bake until the crust is deep golden brown about 18 -20 minutes.
Notes and tips
- Adjust the butter quantity to make a light or rich brioche.
- Make sure the water is not too hot. You don’t want it warmer than body temperature.
- A soft dough will firm up as it rises the first time, so try not to add too much flour. It’s better to err on the side of not adding enough flour than adding too much–you can always add more flour, but you can’t take it away once it’s in the dough.
- In order for your roll to be fluffy it has to double in size – be patient with it . This one took about 3 hours to really double in size. Sometimes even more . It depends on the weather.
- If your dough does not rise in an hour, try turning on the oven to warm for 10 minutes. Then, turn it off and let the dough rise in the oven.
- If all fails mix rapid rise yeast into the dough and knead.
- Keep your eyes on the buns as they bake and your digital thermometer handy. Brioche buns brown quickly due to their high fat content as well as the egg wash. So never leave it unattended.
- Make sure your yeast is not too old. See packaging first for manufactured date. You’ll know if the yeast is working when you start to smell the fermentation and you see a froth or tiny bubbles in the mixture.
- The butter must be at room temperature (not melting). Too cold or straight out of the fridge butter will result to uneven textured bread.
This post was originally posted May 2014, has been updated with new photos and narrative.
Brioche Buns - rich, buttery and soft buns with crisp and tender crumbs. Perfect for breakfast and even during snacks time. So pillowy and tasty!
- 4 1/2- 4 3/4 cups(576 -608grams) unbleached all-purpose flour
- 1/2- 3/4 cup(50-100grams) granulated sugar or coconut sugar
- 5 teaspoon( 25grams) active dry yeast
- 1 1/2 teaspoon(15grams) salt
- 3 large eggs at room temperature
- 3/4 cup(180ml) milk or coconut milk canned
- 8- 12 ounce (227-340grams) unsalted butter, cut into 16 pieces, slightly softened; more for the pans
- 2 large eggs and 1 large egg yolk for the egg wash
- Crystalized sugar (to top) optional
- Sesame seeds optional
- Microwave coconut milk in a safe medium bowl until it is warm this may take about 30 seconds. It should be lukewarm not hot. Let it cool if it gets warm.
- In a standing mixer with a paddle mixer combine lukewarm coconut milk and yeast. Let it sit until dissolve for about a minute. Add sugar, salt, eggs and continue mixing. Mix on medium speed.
- Then add flour remove the paddle attachment and attach the dough hook. Continue mixing for about 2 -4 minutes until all the dough is firm and elastic and doesn’t stick to the bottom of the pan.
- Then add half the butter and continue mixing until butter has been fully incorporated – you may have to stop the mixer and mix by hand in order to fully incorporate the butter.
- Add remaining of the butter a little at a time, until finish. It is ok if the dough looks lose.
- Continue kneading for about 4-5 minutes until it is smooth, soft and shiny. The easiest way to know when dough is ready is when it slaps against the bowl.
- Take out the dough and placed on lightly floured board knead a couple of times then place brioche dough in a greased large bowl.
- Covers loosely with a clean kitchen clothe and let rise in a warm, draft-free place for 1 to 2 hours or until doubled. Punch the dough down.
- At this point the dough maybe be refrigerated overnight or until ready to use. When ready to use remove and bring to room temperature to make it workable about 30 to 60 minutes.
- Divide dough into 16 pieces
To form round balls you have to tuck the edges underneath the dough then roll the dough against the board or between your palms until round.
- Lightly brush the dough with egg wash. Sprinkle with coconut sugar or crystalized sugar. Leave to rise in a warm place for about one and a half hour, until it has at least doubled in volume.
Pre-heat the oven to 350 F. Bake until the crust is deep golden brown about 18-20 minutes.
- Remove from the brioche pan and let it cool. Serve warm preferably
For buns , after dough has risen , press with a flatten surface like a glass. This applies only to buns . DO NOT press down when baking in brioche pans
- Divide into 16 balls and place rolls into two rolls of 4 into 2-greased loaf pans. Let it rise until double. Brush with egg wash.
- Pre-heat the oven to 350 F. Bake until the crust is deep golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 35 minutes.
- Remove from the baking pan and let it cool.You may freeze to use later.