Fluffy Brioche Buns – Perfect for Celebrations
These brioche buns are incredibly soft, airy, and golden, making them a must-bake for holidays or any special occasion.
- Prep40 min
- Cook20 min
- Total1h
- DifficultyMedium
- Servings12
The secret to these brioche buns lies in the slow, cold rise that develops a silky, tender crumb and a rich buttery flavor. The dough is worked to perfection, then chilled and folded repeatedly to create layers of softness.
Once baked, these buns are beautifully domed, with a glossy, golden crust from the egg wash. Enjoy them warm from the oven, split and buttered, or use them for sliders and sandwiches – they stay soft for days.
Ingredients
Servings
Converted amounts are rounded.
Method
- In the bowl of a stand mixer, whisk together the warm water and warm milk. Sprinkle the yeast over the surface and whisk until dissolved. Let the mixture stand for 8 minutes until it becomes slightly frothy.
- Add the flour and salt. Mix with the paddle attachment on medium-low speed for 1–2 minutes until a sticky, paste-like dough forms.
- Add the eggs one at a time, beating well after each addition. Add the sugar, then switch to the dough hook.
- Increase the speed slightly and knead until the dough is soft and pliable.
- Reduce the speed again and add the butter a spoonful at a time, mixing well after each addition, until you have a very soft, smooth, and silky dough.
- Increase the speed a little more and knead for 8–9 minutes, until the dough pulls away from the sides of the bowl.
- Transfer the dough to a well-buttered bowl, cover tightly with plastic wrap, and let it rise in a warm place for about 1½ hours, until doubled in volume.
- Press the dough around the edges to deflate it and let it ‘collapse’ in the center.
- Cover the bowl tightly with plastic wrap and refrigerate for about 2 hours.
- Every 30 minutes, use your fingers to pull the dough away from the sides of the bowl to deflate it, until it stops rising. It may need to stay in the fridge longer (ideally 8 hours), deflating as often as possible.
- Butter a 12-cup muffin pan. Divide the dough into 12 equal pieces, then divide each piece into 3 (36 small pieces total). Roll each piece into a small ball and place 3 balls into each muffin cup.
- Cover the pan with parchment paper and let it rise in a warm place for about 1 hour, until the dough balls have doubled in volume.
- Preheat the oven to 425°F. Place the muffin pan on a baking sheet, brush the buns with the egg wash, and bake for about 20 minutes, until golden brown. Cover with foil if they brown too quickly.
- Unmold the brioche buns, let them cool on a wire rack, and serve warm or at room temperature.
💡 Tips
- Make sure the butter and eggs are truly at room temperature for a smooth dough.
- If the dough is too sticky when adding the butter, keep mixing – it will come together.
- These buns freeze well; reheat in a low oven before serving.
Inspired by a recipe from Γαστρονόμος