Wednesday, May 6, 2015

Brioche Buns

Brioche is a classic French bread with a high content of eggs and butter which gives it a rich, buttery and tender texture.  As bread goes, brioche is pretty easy to make.  However, the dough is tacky and very soft to handle so I would not recommend kneading by hand. 

Recipe adapted from Honey Bee Sweets' Brioche 

Pre-fermented dough:  (Makes 200g)
125g bread flour
1/8 tsp salt
3/8 tsp instant dried yeast (1.5g)
80g water
  • Mix bread flour and salt together to combine.  Add in yeast and mix to combine.
  • Stir in water and knead with hand until a soft and pliable dough is formed.
  • Cover and chill in the refrigerator for up to 12 hours. (It can be frozen for up to 3 months).

Main Dough:
400g bread flour
50g caster sugar (increase if you prefer a sweeter bread)
4g salt
4g instant dried yeast
4 eggs (218g without shells), lightly beaten *         
82g fresh milk *
*  Weight of combined eggs and milk = 300g
150g pre-fermented dough, bring to room temperature
150g butter, softened

1 beaten egg white, for glazing
black sesame seeds (or any kind of seeds of your choice) - optional

  • In a stand mixer fitted with a dough hook, combine bread flour, sugar and salt together.  Then mix in yeast and combine well.
  • Add in eggs and milk; mix well to incorporate.  Then add in pre-fermented dough, piece by piece.  Knead well for about 10 mins. 
  • Add in butter, a little at a time while kneading.  Continue to knead until dough is smooth, shiny and elastic and leaves the sides of the bowl.  At this stage, the dough should passed the 'window pane test'.
  • Place the dough in a bowl, cover and leave it to rise until double in size.
  • Punch down the dough to release trapped air.  Divide dough into 60g portions (makes 17).
  • Roll each portion into a ball and cover with damp cloth.  Rest for 15 minutes.
  • Take a ball of dough and roll out into a rectangular shape.  Cut into three strips, lengthwise, leaving one end uncut. Then braid as tightly as possible.
  • Next, gently roll the braid into a ball and tuck the ends in neatly.

  • Place the braided buns onto a tray lined with baking paper.  Cover and let them rise until double in size.
  • Apply egg wash and sprinkle with sesame seeds.
  • Bake in a preheated oven at 175 deg C for about 35 - 40 minutes or until golden brown.


  1. I love brioche as it's so rich tasting, your soft and fluffy buns look very pretty and delicious!

    1. Hi Jaslin yes delicious but a bit too rich with so much butter.

  2. Veronica, your bread looks wonderfully soft but when I read your recipe I shuddered because of the amount of butter! I am pretty sure you did not add 150g of butter right?

    1. Haha Jeannie, I did put that amount of butter. Can't have it everyday, though. Too rich!

  3. So beautiful! And I'm so smitten by the texture.. Will try this soon ;)


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