Brioche Buns


  • 1 cup whole milk 237 ml
  • 1/4 cup sugar divided 50g
  • 2 tsp dry active yeast 6.3g
  • 4 1/2 cups purpose flour 585g
  • 2 tsp salt 11.38g
  • 4 eggs
  • 1/2 cup unsalted butter 113g


  1. Warm 1 cup of milk to about 110 degrees Fahrenheit and add 1 tbsp sugar and 2 tsp of dry active yeast. Give it a good stir and let it become frothy in a warm place for about 15 minutes
  2. Meanwhile combine 4 1/4 cup of all purpose flour, 3 tbsp sugar, and 2 tsp salt in your beat bowl and make a well with a spatula.
  3. Pour the yeast mixture and 4 eggs into the flour and beat it slowly with the hook attachment. Then pick up the speed to high.
  4. When no more patches of flour appear add in the sliced 1/2 cup of softened butter.
  5. Continue to beat the dough for another 10 minutes until it’s formed its shape.
  6. Now place it on a lightly floured surface. It will be very sticky. She put into a ball and place it into a greased bowl.
  7. Cover The bowl with plastic wrap and keep in a warm place for one hour.
  8. Form the dough into a log and divided into eight equal pieces.
  9. Shape each piece into a ball and place it on a baking sheet lined with parchment paper to proof. This should take about 30 to 50 minutes.
  10. Brush each bun with egg wash and sprinkle with sesame seeds. Bake at 350 degrees Fahrenheit for 25-30 minutes or until they are golden brown.

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Brioche Buns
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