Go Back
+ servings

Brioche Buns and Bread

Light and fluffy brioche buns and bread that you can comfortably make at home! The dough is effortless to make with a few simple steps and is easy to handle. Great as hamburger buns or on its own!
Prep Time10 mins
Cook Time20 mins
Proofing2 hrs 30 mins
Total Time3 hrs
Course: Bread
Cuisine: French, International
Keyword: brioche buns, brioche loaf
Servings: 1 loaf, 12 buns
Author: Mia


  • 6 eggs weighing 300 grams
  • 500 grams bread flour or all-purpose flour
  • 10 grams salt
  • 50 grams sugar
  • 0.80 grams instant yeast or 20 grams fresh yeast
  • 250 grams butter softened in room temperature

Egg wash

  • 1 egg yolk
  • 1 tbsp water or milk


  • In a mixing bowl, place flour, eggs, sugar, yeast and salt. Beat for 2 minutes using a stand mixer in low setting until incorporated.
  • Scrape sides of the mixing bowl then beat again. Gradually add butter while beating until dough is smooth and elastic.
  • Remove dough from mixing bowl and shape into a ball. Transfer in a clean bowl and cover with cling wrap. Let rise for 1 hour or until double in size.
  • After 1 hour, remove cling wrap and lightly press center of dough to release gas. Cover again with cling wrap and refrigerate for 1 ½ hour to make handling of the dough easier.
  • Remove dough from the refrigerator. Cut into desired shape: 1) Buns - cut and weigh 50 grams of dough and shape into a ball then place in a baking tray line with parchment paper. 2) Braided loaf - Cut and weigh 3 x 150 grams of dough and shape into a rope. Braid dough rope and place in a loaf pan.
  • Cover dough with clean kitchen towel and let rise for 30 minutes or until double in size. Pre heat oven at 180°C or 356°F.
  • Make egg wash by mixing 1 egg yolk and 1 tbsp water. Apply egg wash by brushing dough on top. Bake dough in the pre heated oven for 20 - 25 minutes or until crust is deep golden brown.
  • Remove from oven and let it cool down before removing from baking tray or loaf pan. Bon appetit!