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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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 flour200g plain flour7g fast-action yeast11g fine salt50g caster sugar100ml 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 glazing4 large eggs, beaten plus 1 extra for glazing160g 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.
Tip
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.
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