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  • Brittany Aldridge

Brioche Buns

Ever wanted to make the perfect hamburger or sandwich buns? Or have you heard about brioche and want to know what all the fuss is about? Look no further! These fluffy buns are perfect with EVERY filling imaginable (or dipped into soup, or just on there own!), and the deeply golden colour is seriously impressive - trust me, your loved ones will be thanking you forever!!!

This is part of the series Basics with Brit if you would like to see more of this, or another recipe please leave a comment below.


Cooking time: Approx. 2 hours including proofing time

  • 4 tablespoons warm milk

  • 2 teaspoons (7 grams) dry yeast

  • 2 ½ tablespoons honey or sugar

  • 2 large eggs (one for egg wash)

  • 3 cups bread flour

  • ⅓ cup all-purpose flour

  • 3 teaspoons salt (I use Maldon)

  • 2 ½ tablespoons unsalted butter, softened (plus more melted for brushing)

  • 1 tablespoon of vegetable oil

  • 3 tablespoons of sesame seeds (optional)


  • In a glass measuring cup, combine 1 cup of warm tap water, the milk, yeast and honey. Let stand until foamy, about 5 minutes (the yeast has activated). During this time, beat 1 egg.

  • In a large bowl, whisk flours with salt. Add butter and using your fingers mix this in until you have crumbs first, then a shaggy dough. Stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean chopping board or your kitchen bench and knead around 10 minutes or until the dough is smooth and elastic.

  • Shape dough into a ball and add it to a lightly oiled bowl. Cover bowl with a tea towel or cling wrap and let rise in a warm place until doubled in size, 1 hour (if you want to you can make this dough then let it proof overnight in the fridge!).

  • After proofing time, grease a square baking tray or baking sheet with butter and or baking paper and set aside.

  • Using a sharp knife divide dough into 8 equal parts. Gently roll each into a ball and arrange 5 cms apart on baking sheet. Cover loosely with a tea towel or cling wrap and let buns rise in a warm place for another 1 to 2 hours.

  • 10 minutes before the 2nd proofing time is over, preheat the oven to 200°C / 425°F (180°C fan forced) and then beat the remaining egg. Using a pastry brush, brush the buns with egg wash.

  • Bake in the oven for about 15 to 20 minutes or until deeply golden and well risen. Transfer to a wire rack. Serve slightly cooled but still warm - enjoy!

Notes: Feel free to sprinkle the tops of these buns with sesame seeds, or Italian dried herbs - anything works, just do it before you put the buns in the oven but after the egg wash so they stick! Pictured here, I've made a classic cheeseburger (recipe for this coming soon) and next to a minestrone soup (recipe for this also coming soon!!)

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