The ultimate weekend baking project: heavenly brioche buns — eggs, a full cup of butter, and milk worked into a dough that bakes into something feathery and golden. Fast-action dried yeast keeps the process friendly, and an egg glaze with a snow of caster sugar finishes them bakery-style. Clear an afternoon; the dough does most of the work itself.
The Ultimate Weekend Baking Project: Heavenly Brioche Buns
Ready to feel like a professional baker in your own kitchen? Dive into this incredible brioche recipe. These aren’t just any buns; they are light-as-air, buttery, melt-in-your-mouth clouds of deliciousness that will make any weekend special. While it’s a recipe that asks for a little time and love, the reward is a batch of golden, pillowy buns that are absolutely worth the effort. The best part? You can start the dough the night before for a truly decadent breakfast. Serve them warm with a simple pat of butter, your favourite jam, or a generous swipe of chocolate spread for pure bliss.
Ingredients
• For the Buns
• 60 ml (2 fl oz) / 1/4 cup whole milk
• 10.5 g (0.37 oz) / 3 tsp (15 ml) fast-action dried yeast
• 45 g (1.59 oz) / 3.5 tbsp caster sugar
• 440 g (15.5 oz) / 3.5 cups (840 ml) strong white flour, plus more for dusting
• 11 g (0.39 oz) / 2 tsp sea salt
• 300 g (10.6 oz) / approx. 6 medium eggs, lightly beaten
• 250 g (8.8 oz) / 1 cup (240 ml) + 1 tbsp (15 ml) unsalted butter, softened
• For the Glaze
• 1 medium egg, beaten
• Caster sugar, for sprinkling
Instructions
1. Gently warm the milk until tepid (not hot). Stir in the yeast and 1 tsp (5 ml) of the sugar. Cover and set aside in a warm place for about 10 minutes until it becomes frothy.
2. In the bowl of a stand mixer fitted with a dough hook, combine the flour, the remaining 45g (1.59 oz) of sugar, and the salt. Make a well in the center.
3. Pour the frothy yeast mixture and the beaten eggs into the well. Knead on a low speed for about 7 minutes until a shaggy dough forms.
4. With the mixer still running on low, begin adding the softened butter one heaped tablespoon at a time. Wait until each piece is fully incorporated before adding the next. This is a slow process but crucial for the texture. Scrape down the sides of the bowl as needed.
5. Once all the butter is incorporated, cover the bowl with cling film and leave it to prove in a warm, draught-free place for 45 minutes.
6. Gently knead the dough for 3 minutes to knock it back. Place it back in the bowl, cover, and let it prove for a second time for 30 minutes.
7. Knock the dough back one last time. Divide it into 12 equal pieces. Shape each piece into a ball and place it into a floured muffin mould (silicone is great, otherwise line with paper cases).
8. Cover the moulds loosely with cling film and let them prove for a final 20 minutes, or until they have increased in size by about one-third.
9. Preheat your oven to 175°C (350°F) / 155°C (310°F) Fan / Gas Mark 4.
10. Bake the buns for 10 minutes. Remove them from the oven, quickly brush the tops with the beaten egg for the glaze, and sprinkle with a little caster sugar.
11. Return the buns to the oven and bake for a final 3-5 minutes, or until they are a beautiful golden brown.
12. Let the buns cool in their moulds for 10 minutes before transferring to a wire rack to cool further. Serve warm!
Nutritional Information
• Approximate values per bun.
• Calories: 315 kcal
• Fat: 18g
• Carbohydrates: 32g
• Sugar: 6g
• Protein: 7g
Pro Tips
• for Perfect Brioche
• Overnight Rise for Morning Buns: For an even richer flavour and less work in the morning, complete the first two proofs, then cover the dough tightly and refrigerate overnight. The next day, let it come to room temperature before shaping and proceeding with the final proof.
• Butter Temperature is Key: Your butter must be softened to room temperature but not melted or oily. This allows it to emulsify perfectly into the dough, creating that signature rich, tender crumb.
• Patience with the Mixer: Don’t rush adding the butter. Incorporating it slowly, piece by piece, is the most important step for developing the dough’s strong, silky structure.
• Easter Hot Cross Bun Variation: To make festive buns, add 1 tsp (5 ml) of ground cinnamon to the dry and knead in 400g (14.1 oz) of mixed dried fruit after the first proof. You can pipe a cross made from a flour-and-water paste on top before baking.
FAQ
Q: Can I make these brioche buns vegan
A: Classic brioche relies heavily on butter and eggs for its signature rich texture, making direct vegan substitution challenging. For the best results, you would need a specifically developed vegan brioche recipe. However, you could experiment by using a full-fat plant-based milk, a high-quality vegan butter block, and a commercial egg replacer designed for baking, but be aware the final texture and flavour will differ significantly from the original.
Q: Are these buns suitable for veggie burgers
A: Absolutely! These brioche buns are a fantastic choice for elevating homemade veggie burgers. Their soft, pillowy texture and rich, buttery flavour provide a delicious contrast to a savoury plant-based patty. For a less sweet, more savoury bun, simply omit the final sprinkle of caster sugar in step 10.
Q: How should I store leftover brioche buns
A: To keep your brioche buns fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, they freeze beautifully for up to a month. To serve from frozen, allow them to thaw completely or gently reheat them in a warm oven (around 150°C / 300°F) for 5-7 minutes to restore their wonderful softness.
Q: Is this a high-protein vegetarian recipe
A: While these buns contain approximately 7g (0.25 oz) of protein per serving from the eggs and flour, they are primarily an indulgent treat rich in carbohydrates and fats. They are not considered a high-protein food but can certainly be enjoyed as part of a balanced vegetarian diet.
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The Ultimate Weekend Baking Project: Heavenly Brioche Buns
Ingredients
Method
- Gently warm the milk until tepid (not hot).
- Stir in the yeast and 1 tsp (5 ml) of the sugar.
- Cover and set aside in a warm place for about 10 minutes until it becomes frothy.
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, the remaining 45g (1.59 oz) of sugar, and the salt. Make a well in the center.
- Pour the frothy yeast mixture and the beaten eggs into the well.
- Knead on a low speed for about 7 minutes until a shaggy dough forms.
- With the mixer still running on low, begin adding the softened butter one heaped tablespoon at a time. Wait until each piece is fully incorporated before adding the next. This is a slow process but crucial for the texture. Scrape down the sides of the bowl as needed.
- Once all the butter is incorporated, cover the bowl with cling film and leave it to prove in a warm, draught-free place for 45 minutes.
- Gently knead the dough for 3 minutes to knock it back.
- Place it back in the bowl, cover, and let it prove for a second time for 30 minutes.
- Knock the dough back one last time.
- Divide it into 12 equal pieces.
- Shape each piece into a ball and place it into a floured muffin mould (silicone is great, otherwise line with paper cases).
- Cover the moulds loosely with cling film and let them prove for a final 20 minutes, or until they have increased in size by about one-third.
- Preheat your oven to 175°C (350°F) / 155°C Fan / Gas Mark 4.
- Bake the buns for 10 minutes.
- Remove them from the oven, quickly brush the tops with the beaten egg for the glaze, and sprinkle with a little caster sugar.
- Return the buns to the oven and bake for a final 3-5 minutes, or until they are a beautiful golden brown.
- Let the buns cool in their moulds for 10 minutes before transferring to a wire rack to cool further.
- Serve warm!
- Patience with the Mixer: Don't rush adding the butter. Incorporating it slowly, piece by piece, is the most important step for developing the dough's strong, silky structure.
