Brioche Buns Recipe

Warm milk and bloom yeast

Warm the milk to about 100–110°F (warm to the touch, not hot). Pour it into a small bowl or measuring cup and stir in the instant yeast and 1 tablespoon of the sugar. Let sit 5–10 minutes until foamy (if it does not foam, yeast may be inactive; use fresh yeast).

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large bowl if mixing by hand), combine the bread flour, remaining 2 tablespoons sugar, and salt. Whisk briefly to distribute evenly.

Add eggs and milk

Crack 2 of the eggs into a small bowl and reserve the third egg for enriching and later for the egg wash. With the mixer on low speed, pour the foamy milk-yeast mixture and the 2 beaten eggs into the dry ingredients. Mix until a shaggy dough forms, about 1–2 minutes.

Knead and incorporate butter

With the mixer on medium-low, knead and gradually add softened unsalted butter, one tablespoon at a time, allowing each addition to incorporate before adding the next. Continue kneading for 8–12 minutes until the dough is smooth, glossy, and elastic. The dough will be sticky but should pull away from the bowl. If very sticky, add up to 2 additional tablespoons flour, 1 tablespoon at a time.

First rise (bulk fermentation)

Lightly oil a large bowl. Shape the dough into a ball and place seam-side up in the bowl, turning once to coat with oil. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1.5–2 hours depending on room temperature.

Chill (optional but recommended)

For better flavor and easier shaping, refrigerate the dough, covered, for 1–3 hours after the initial rise. Chilling firms the butter and makes portioning neater, but you may shape immediately if short on time.

Portion and shape

Turn the dough out onto a lightly floured surface. Gently deflate and divide into 4 equal pieces (each about 180–200 g depending on final dough weight). Preshape each piece into a tight round by folding edges underneath, then let rest 10–15 minutes covered. After resting, shape each piece into a smooth bun by cupping your hand over the dough and rolling in a circular motion or by stretching edges under to create surface tension.

Second rise (proof)

Place shaped buns on a parchment-lined baking sheet spaced 2–3 inches apart. Cover loosely with lightly greased plastic wrap or a clean kitchen towel and proof in a warm place until puffy and nearly doubled, about 45–75 minutes. They should spring back slowly when poked.

Prepare oven and egg wash

Preheat the oven to 375°F (190°C) about 20 minutes before baking so it holds temperature. In a small bowl, whisk the reserved egg with 1 teaspoon of water until smooth to make an egg wash.

Brush and top

Gently brush the tops of the proofed buns with the egg wash using a pastry brush. If desired, sprinkle a pinch of coarse sea salt or sesame seeds on each bun immediately after brushing so they adhere.

Bake

Bake the buns on the middle rack for 16–22 minutes, rotating the sheet halfway through for even browning, until the tops are deep golden brown and an instant-read thermometer inserted into the center reads about 190–200°F (88–93°C).

Cool

Remove the buns from the oven and transfer to a wire rack. Let cool at least 20 minutes before slicing or serving so the crumb sets and the interior finishes cooking.