Brioche Bun

Updated: Feb 22, 2020

Are you ready for the easiest recipe ever, OK, may be not super easy.

There is a joke between me and my sister whenever we have conversations about my process,.... "process of making and forgetting about it."不不

Seriously, you will make this dough and place it in the refrigerator and literally forget about it till the next day. I do this to not only to divide up the work, but to also allow slow fermentation.

*Fermentation is when the yeast and bacteria inside the dough convert carbohydrates to carbon dioxide causing gas bubbles to form, which has a leavening effect on the dough.

This dough is very forgiving, you can even leave it in the frig longer than 24 hours and the result will be just as delicious.

Tip: The biggest tip I can give you is, "to never bake angry." Results are detrimental, I speak from experience.


*6 Large Eggs (5 for the dough/ 1 egg wash)

*120g Whole Milk

*3 1/4tsp Yeast

*75g Sugar

*700g Bread Flour (plus extra for dusting)

*15g Kosher

*275g Unsalted Butter at room temp

Cut into about 1/2 inch cubes

***Garnish with your choice of seeds. Options are sesame seeds, Black sesame seeds, poppy seeds.

***I am partial to the Kerrygold brand for my butter but you are welcome to use whatever brand you like.


1) Measure out all the ingredients.

2)In a strand mixer, place the eggs and whisk to break it up a bit and continue to add the rest of the ingredients in the order given except for the butter.

3) Place it onto your mixer with the dough hook and start getting it combined on low speed for about 3-4 min or until it comes together.

4)Stop the mixer as needed to scrape down the sides and the bottom of the bowl.

5)Once the dough has come together, beat on low speed and start adding the softened butter once piece at a time. Make sure each addition of butter that is added, gets well incorporated into the dough. This process could last for about 10 min. Don't forget to scrape the bowl from time to time.

6)When all the butter has been well incorporated into your dough, turn the speed to medium and beat for about 5 more minutes. The dough becomes sticky and soft. If it seems very wet and loose add 1TBS of flour at a time to help it come together.

7)Now place it on your counter and lightly flour if needed and shape it into a ball and place it in a clean large bowl. Place Seran wrap on to the dough, to keep it from drying out and then place it in the frig to proof for 24 hours or up to 30 hours.

Following Day:

1)Line two sheet pans with parchment paper.

2)Take the dough out of the frig and place it on to your surface, be very cautious of the use of extra flour, use it ONLY if necessary. Portion them into about 140g for each bun. This will give you 10 buns.

3) After portioning it out, shape them into a ball/bun shape and place it onto the sheet pan and press it slightly to flatten and spread them a bit.

4)Allow about 6 inches between each one.

5)Let it proof at a moderate room temperature for about 1.5 - 2 hours.

6) Preheat your oven to 450F. When ready brush your buns with the egg wash, top it with your choice of seeds( sesame seeds, black sesame seeds, or poppy seeds) and bake for about 15 min or until golden brown.

7) Enjoy!

Tip: These buns freeze really well for a week, just allow it to thaw at room temp before use.

Bon Apetit


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