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How to make brioche buns

Follow our step-by-step guide and learn how to make brioche buns from scratch. This recipe creates the most perfect, soft and sweet buns that you can use for burgers, sandwiches or as a side to soup.

  1. Make the dough

    Put the flours, yeast, salt and sugar into a large mixing bowl or into the bowl of a stand mixer and mix together with your hands. Put the warm milk and eggs into a jug, whisk them together with a fork, then pour into the flour mixture and stir everything together with a palette knife or spoon until it forms a ragged dough.

    Make the dough
  2. Mix and knead

    If mixing with your hands, transfer the dough to a work surface and pull a section of the dough upwards and then slap it back down on the worktop until the dough has come together into one cohesive mass. If you are using a stand mixer, use the dough hook and knead on a medium speed for 3 mins.

    Mix and knead
  3. Add the butter

    Now you need to gradually add the butter. Put a chunk of butter into the base of the dough once you’ve pulled some of it up, then slap the dough back down over the butter. Keep pulling and slapping down until the butter has disappeared, then add the next chunk. It will take around 20 mins. You may find adding an extra 25g of plain flour at the beginning will help make the dough more compliant if kneading by hand. If you are using a stand mixer; with the mixer turning on a medium speed, add one chunk of butter to the dough at a time, waiting until it’s been almost completely absorbed by the dough before adding the next one. Keep going until all the butter has been used up. The process should take around 10 mins and the dough will become very soft, elastic and glossy.

    Add the butter
  4. Leave to rise

    Lightly oil a large mixing bowl, then gently shape the dough into a ball. Place the ball in the oiled bowl, cover with clingfilm and leave to rise somewhere (not too warm) for 1 hr-1 hr 30 mins, or until doubled in size.

    Leave to rise
  5. Cut the dough

    Once the dough has doubled, gently lift it out onto a clean worktop (no need to flour it) and knead it a little to redistribute the air bubbles. Weigh the dough, then, using a sharp knife or dough scraper, cut the dough into 10 equal pieces. Each bun should weigh about 100-110g each. Line 2 large baking trays with nonstick baking paper.

    Cut the dough
  6. Form the buns

    Take one piece of dough and pull the ends back under it to stretch the top smooth. Once you have a rough ball, put it on the work surface smooth side up and, placing your hand in a loose claw shape over it so your fingers touch the table, roll it gently anticlockwise on the worktop to form a neat, smooth ball.

    Form the buns
  7. Smooth out the buns

    Finish by cupping both hands around the ball, so your little fingers and base of your hands are just underneath the ball and touching the work surface. Gently rotate the dough ball clockwise, so you’re tucking the base of the dough in on itself. Once you’re happy with the shape, carefully transfer the ball to a lined baking tray; repeat with the remaining pieces of dough. This stage is very important, as it will ensure your buns rise smoothly and won’t split in the oven.

    Smooth out the buns
  8. Leave to prove

    When all the dough balls are made, gently press them with the palm of your hand so they look more burger bun shape than bread roll. Cover each baking tray lightly with an oiled piece of clingfilm and leave to prove for 30 mins. Preheat the oven to gas 5, 190°C, fan 170°C.

    Leave to prove
  9. Make the glaze

    To make the glaze, mix the beaten egg with the milk and a pinch of salt, then push it through a fine sieve into another bowl. Once the buns are slightly risen and puffy, glaze them all over with the egg mixture, taking time to make sure it’s neat. If you’re using sesame seeds, scatter them over the top.

    Make the glaze
  10. Bake

    Transfer the buns to the oven and bake for 25 mins, swapping the trays over halfway through so they bake evenly. Once risen, deep golden and glossy, remove them from the oven.

  11. Cool and serve

    Transfer to a cooling rack. If you want to keep the buns really soft, lay a clean, damp tea towel over them while they cool – it will stop them from forming a crust. Use as soon as they’re cool.

    Cool and serve
  12. Ingredients list

    We've made a handy shopping list to help you make these delicious brioche buns. Don't forget to screenshot before you go shopping!

    300g strong white bread flour
    200g plain flour
    7g fast-action yeast
    11g fine salt
    50g caster sugar
    100ml milk, warmed to around 40°C (it will feel gently hot to the touch) in a microwave or small saucepan, plus 1 extra tbsp for glazing
    4 large eggs, beaten plus 1 extra for glazing
    160g unsalted butter, cut into cubes, very soft
    2 tsp sesame seeds (optional) to decorate

    Get ahead

    These buns are best used on the day they’re made. If you want to get ahead, they will keep somewhere cool and dry for up to 2 days – refresh them by warming through in a medium oven before leaving until just cool to use. Can also be frozen in a plastic container or freezer bag for up to 1 month. Defrost completely at room temperature, then warm through as above before using. 


    This dough is best made in a stand mixer with a dough hook as it’s very sticky and can be tricky to work with. We’ve given instructions for by hand and using a stand mixer.