The Best Brioche Buns Recipe in 11 Steps

Published: 10 May 2026

Here is a short video explaining the process, scroll down for detailed ingredients and step by step recipe method. Thanks for coming and do not forget to check other recipes on our homepage.

Table of Contents

Ingredients with Exact Amounts

Before you begin, it’s essential to have all your ingredients measured out and ready to go. Here’s a list of everything you’ll need:

Dough Ingredients

500g (4 cups) all-purpose flour – For the best texture, make sure you’re using high-quality flour.
60g (1/4 cup) sugar – Sweetens the dough without overpowering the butter flavor.
10g (1 packet) instant yeast – This will give your dough a nice rise and airy texture.
1 teaspoon salt – Balances the sweetness and enhances flavor.
240ml (1 cup) whole milk – Warm it slightly (around 110°F/43°C) to activate the yeast.
3 large eggs – Eggs are key to the richness of the dough.
120g (1/2 cup) unsalted butter – Softened butter makes the buns soft and buttery. This will be incorporated in stages.

Egg Wash (for Golden Finish)

1 egg – This will give the buns a beautiful golden, glossy finish.
1 tablespoon milk – For the perfect egg wash consistency.

Step by Step Recipe Method (Core)

Now that you’ve got your ingredients, let’s walk through the process of making your own homemade brioche buns.

Step 1: Prepare the Yeast Mixture

Start by warming the milk to the right temperature. The milk should be warm but not hot, about 110°F (43°C). This temperature is perfect for activating the yeast, which helps the dough rise. If your milk is too hot, it may kill the yeast, and if it’s too cold, the yeast won’t activate properly. Pour the warm milk into a large bowl, then add the sugar and instant yeast. Stir everything together well until the yeast dissolves, and then let it sit for about 5 minutes. After this time, the mixture should become frothy, which means your yeast is activated and ready to go.

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk together the eggs until they are fully beaten. Once the yeast mixture has become frothy, add the eggs into the bowl with the yeast and milk mixture. Stir gently until everything is fully combined. The eggs add richness to the dough, contributing to the soft, buttery texture that makes brioche so special.

Step 3: Mix the Dry Ingredients

Now it’s time to focus on the dry ingredients. In a large mixing bowl, combine the flour and salt. Mix them together thoroughly to make sure the salt is evenly distributed throughout the flour. The salt is essential because it enhances the flavor of the dough and balances the sweetness. Slowly add the dry ingredients to the wet mixture, stirring gently as you go. As you mix, the dough should start to come together. Don’t worry if it feels a bit sticky at first — that’s a good sign.

Step 4: Knead the Dough

Once the ingredients are mixed and the dough starts to form, it’s time to knead. Transfer the dough onto a clean, lightly floured surface and begin kneading. Use the heels of your hands to push the dough away from you, then fold it back over, and repeat the motion. Knead the dough for about 8 to 10 minutes. If you’re using a stand mixer with a dough hook, set it to a low speed and let the machine do the work. The dough should gradually become smooth and elastic but still feel slightly tacky to the touch. This is normal. If the dough is too sticky, add a small amount of flour, but be careful not to add too much, or the buns will turn out dense.

Step 5: Incorporate the Butter

Here’s where the magic happens! Gradually incorporate the softened butter into the dough, one tablespoon at a time. As you add the butter, continue kneading. It’s important not to rush this process — the butter should be worked into the dough slowly and evenly. After each addition, knead the dough until the butter is fully incorporated before adding more. The dough will become softer and stickier as the butter mixes in. Don’t worry — that’s exactly how it should be! Once all the butter is fully incorporated, the dough should be smooth, shiny, and soft.

Step 6: First Rise

Now that your dough is ready, it’s time to let it rise. Place the dough into a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap to prevent it from drying out. Let the dough rise in a warm, draft-free area for about 1 to 1.5 hours. The dough should double in size, which indicates that the yeast has done its job. If your kitchen is cool, you can place the bowl in an oven with the light on to create a warm environment for the dough to rise.

Step 7: Shape the Dough

Once the dough has doubled in size, gently punch it down to release the air and deflate it. This will help you get an even texture in your buns. Turn the dough out onto a clean surface, and divide it into 8 equal portions. You can use a kitchen scale to measure them out if you want perfectly uniform buns. Shape each portion into a smooth ball by pulling the edges of the dough underneath and pinching them together. Place each dough ball onto a lined baking sheet, ensuring there is space between them so they don’t stick together as they rise.

Step 8: Second Rise

Cover the shaped buns with a kitchen towel or plastic wrap and let them rise again for about 1 hour. This is the second rise, and the buns should become puffy and light. They should double in size. Be patient, as this rise is what gives the buns their soft, airy texture. Once they’ve risen, they should be soft and slightly domed.

Step 9: Apply the Egg Wash

While the buns are rising, preheat your oven to 375°F (190°C). To get that beautiful golden finish, you’ll need to brush the buns with an egg wash. In a small bowl, whisk together 1 egg and 1 tablespoon of milk until smooth. Once the buns have finished rising, carefully brush them with the egg wash using a pastry brush. Be gentle, as you don’t want to deflate the dough. The egg wash will give the buns a glossy, golden finish and make them look as beautiful as they taste.

Step 10: Bake

Place the baking sheet in the preheated oven and bake the buns for 15 to 18 minutes, or until they are golden brown on top. The buns will rise further in the oven, becoming light and fluffy. If you tap the bottom of a bun, it should sound hollow, which is a good indication that they’re fully baked. Keep an eye on them towards the end of the baking time to prevent them from getting too brown.

Step 11: Cool and Serve

Once the buns are done, remove them from the oven and let them cool on a wire rack. Cooling them on a wire rack prevents them from becoming soggy by allowing air to circulate around the buns. Let them cool for at least 10 minutes before serving. These buns are perfect for burgers, sandwiches, or simply enjoyed with butter and jam. They’re best served fresh, but if you have leftovers, they can be stored in an airtight container for a couple of days. You can also freeze them for longer storage. Simply wrap the cooled buns tightly in plastic wrap and place them in a freezer bag.

Variations in the Recipe

Brioche buns are versatile, so don’t hesitate to make them your own. Here are a few variations you can try:

Size Variations

Slider Buns – If you’re making sliders, simply divide the dough into smaller portions to create mini buns.
Classic Burger Size – Follow the same method, but shape the dough into larger rounds for regular-sized burger buns.

Flavor Twists

Sesame-Topped – Add a sprinkle of sesame seeds on top before baking for a nutty crunch.
Everything Spice – Top the buns with everything bagel seasoning for a savory twist.
Herb-Infused Butter – For added flavor, mix some finely chopped herbs into the butter before incorporating it into the dough.

Dietary Adjustments

Lower Sugar – If you’re looking for a less sweet bun, you can reduce the sugar to half the original amount.
Gluten-Free Brioche – Use a gluten-free flour blend designed for bread, though the texture may vary.

Mistakes to Avoid

Making brioche can be tricky if you’re new to baking, but here are a few common mistakes to watch out for:

Using Cold Ingredients

Always ensure that your milk is lukewarm and your butter is softened. Cold ingredients can slow down the yeast’s action, resulting in dense buns.

Adding Too Much Flour

While it might be tempting to add more flour to make the dough easier to handle, doing so will make the buns dense and dry. Brioche dough should be sticky but manageable.

Skipping the Rise Time

Don’t rush the rising process. Allow your dough to fully double in size during both the first and second rise. This is crucial for getting that light, airy texture.

Butter Too Soft or Too Cold

For the best results, the butter should be soft but not melted. If it’s too cold or too warm, it won’t incorporate smoothly into the dough.

Conclusion

Making homemade brioche buns is a rewarding experience that can elevate any meal. Whether you’re using them for gourmet burgers, sandwiches, or as a sweet treat, these soft, buttery buns will steal the show every time. Take your time, enjoy the process, and you’ll be rewarded with the most delicious homemade buns. Happy baking!

FAQs Section

What Makes Brioche Different From Other Buns?

Brioche buns are rich and buttery thanks to the eggs and butter in the dough. This gives them a slightly sweet, fluffy texture that sets them apart from regular bread buns.

Can I Freeze These Buns?

Yes! Once baked, you can freeze these buns. Let them cool completely, then wrap them tightly in plastic wrap and place them in a freezer bag. To thaw, leave them out at room temperature or heat them in the oven for a few minutes.

Do I Need Special Tools?

You don’t need any fancy equipment. A good stand mixer with a dough hook is optional, but you can easily knead the dough by hand on a clean surface. Just make sure you have a bowl, baking sheet, and a wire rack for cooling.

How Do I Know the Dough Has Risen Enough?

The dough should be doubled in size during both the first and second rise. A good test is to gently press your finger into the dough – if the indentation stays, the dough has risen enough.

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