Milk Brioche Buns Recipe

Warm milk and activate yeast

Warm the whole milk to about 100–110°F (warm to the touch, not hot). In a small bowl stir the warm milk with the granulated sugar and instant yeast. Let sit 5–10 minutes until foamy.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook, combine the all-purpose flour and fine sea salt. Whisk briefly to distribute the salt.

Add eggs and yeast mixture

Add the 4 large eggs and the foamy milk/yeast mixture to the flour. Mix on low speed until a shaggy dough forms, about 1–2 minutes.

Knead and incorporate butter

With the mixer running on medium-low, add the softened unsalted butter a tablespoon at a time, allowing each addition to incorporate before adding the next. Continue mixing/kneading for 8–12 minutes until dough is smooth, elastic, and slightly tacky but not overly sticky. The dough should pass the windowpane test or climb up the hook.

First rise

Transfer the dough to a lightly oiled bowl, turning once to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Chill (optional but recommended)

For easier shaping and richer flavor, refrigerate the covered dough for 2–4 hours or overnight; this also firms the butter and makes shaping cleaner. If chilled, allow dough to rest at room temperature 30–60 minutes before shaping so it’s pliable.

Shape buns

Turn dough out onto a lightly floured surface and divide into 12 equal pieces (about 90–100 g each). Shape each piece into a tight smooth ball by stretching the surface and pinching the seam underneath. Place buns on a parchment-lined baking sheet or in two 9-inch round cake pans spaced evenly, leaving room to expand.

Final proof

Cover shaped buns with lightly greased plastic wrap or a damp towel. Let proof in a warm place until puffy and nearly doubled, 45–60 minutes (longer if cold dough).

Egg wash and bake

Preheat the oven to 375°F (190°C). Whisk the egg wash (1 egg + 1 tbs milk). Gently brush the tops of the buns with egg wash and sprinkle with coarse sugar if using. Bake in the center of the oven for 18–22 minutes until golden brown and internal temperature reaches about 190°F (88°C). Rotate pan halfway through for even color.

Cool

Remove buns to a wire rack and allow to cool at least 15 minutes before serving so crumb sets. Buns can be served warm or at room temperature.

Prepare berries

If using whole berries, roughly chop strawberries and larger fruit so pieces are small. Place berries in a small saucepan with 1 tbs water and 1 tbs granulated sugar (from dough quantity can be reserved) and cook over medium heat until softened and juices release, about 4–6 minutes. Mash gently with a fork or spoon to create a jammy texture. Reduce heat and simmer 1–2 minutes to thicken slightly. Remove from heat and cool to room temperature.

Blend into butter

In a bowl, beat the room-temperature unsalted butter (8 tbs) with a hand mixer until smooth and light, about 1–2 minutes. Add the cooled berry mixture, powdered sugar, lemon zest, lemon juice and 1/4 tsp fine sea salt. Beat until fully combined and spreadable. Taste and adjust salt or sugar as desired. If mixture is too loose, chill 15–30 minutes to firm.

Finish

Transfer berry butter to a serving dish or pipe into a small jar. Keep refrigerated until serving; bring to room temperature 20 minutes before serving to soften.

Slice a brioche bun in half horizontally. Spread a generous tablespoon of berry butter on the cut surface of the bottom half, replace the top.

Grind fresh black pepper over the buttered surface: use about 1/8 to 1/4 teaspoon per bun (total about 1/2 tsp for the batch) to give a bright, peppery contrast. Adjust to taste.

Serve immediately. Leftover buns keep in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. Berry butter refrigerated for up to 7 days.