Bread · Buns · Uncategorized

Brioche Buns

Here is my recipe for brioche buns, perfect for a BBQ and great filled with pork, chicken, beef or a vegetarian option! They are super light and fluffy and they will certainly impress all your friends – my next door neighbour was enamoured with them during the heatwave this weekend. After scouring all of our cook books and the internet, I hashed together my recipe for brioche buns.

I would strongly advise you to use to use a mixer with a bread hook for this recipe, I tried it by hand… DON’T!! This is the sloppiest and stickiest dough I have ever handled! It is impossible to work with and I spent a good half an hour trying to scrape about 30% of the entire dough mix off the work surface (I received multiple contemptuous looks off my dad as I was scrubbing at the surface with the washing up brush). Needless to say I learned my lesson and on the next attempt I used a bread hook!

Brioche Buns


  • 250 ml warm water
  • 3 tbsp warm milk
  • 2 tsp dry yeast
  • 3 tbsp caster sugar
  • 450g strong white bread flour
  • 55g unsalted butter
  • 1 tsp salt
  • 2 eggs
  • 1 egg for egg wash
  • Sesame seeds to sprinkle over the top



  • In a glass jug measure out the water and milk. Warm in the microwave for 1 minute
  • Add the yeast and the sugar to the water mixture and leave to stand for 5 minutes until foamy
  • In a mixer bowl add the flour, butter and salt. Then rub together with your fingers until it resembles breadcrumbs (or if you are lazy like me you can use the paddle attachment)
  • Add the yeast mixture and the 2 eggs, then using the bread hook attachment mix on a medium speed for 15-20 minutes until a soft but soggy dough forms
  • Cover the bowl and leave to rise until doubled in size, between 1-3 hours (mine normally takes about 1.5 hours sat next to me on the sofa)
  • When the dough has risen, knock it back (squash the air out) and knead it together a bit
  • Line 2 baking trays with parchment paper and divide the dough into 12 equal parts
  • Shape the dough into balls, apparently the best way to do this is by flattening each piece a bit and then pulling up the sides and pinching it together in the middle. Then flip it over so it is pinched side down and use your hand to roll it into a smooth ball
  • Place the balls onto the baking trays and place inside a plastic bag (make sure the bag isn’t touching the buns). Let the buns rise until doubled in size – normally about an hour
  • Preheat your oven to 160c/180c fan and place a baking tray into the bottom of the oven
  • Mix up your remaining egg and brush the top of your buns, sprinkle sesame seeds over the buns if desired
  • Place your buns in the oven and throw half a cup of water into the preheated baking tray to create steam
  • Bake for about 20 minutes until golden, then cool!


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