Brioche Buns#

Makes 4 buns (about 130g each)
Time About 5–6 hours, including chilling; or refrigerate the dough overnight

Ingredients#

Directions#

Step 1 - Mix the Dough#

Combine the flour, sugar, yeast, and salt in the bowl of a stand mixer. Add the eggs and milk. Mix with the dough hook on low until the dough comes together, about 3–4 minutes.

Step 2 - Knead in the Butter#

Increase the mixer to medium and knead for 5–6 minutes, until smooth and elastic. Add the butter a few cubes at a time, waiting until each addition is incorporated before adding more. This takes patience, about 8–10 minutes. The finished dough should be smooth and glossy and pull cleanly from the sides of the bowl.

Smooth, glossy dough after the butter is incorporated

Step 3 - Let the Dough Rise#

Cover the bowl and let the dough rise at room temperature until doubled, about 1½–2 hours. Enriched dough rises more slowly than lean dough.

Step 4 - Chill the Dough#

Refrigerate for at least 1 hour, or overnight. Chilling firms the butter and makes the dough easier to shape.

Step 5 - Shape the Buns#

Divide the dough into 4 equal pieces, about 130g each. Shape each into a tight round by cupping it with your hand and dragging it against the counter to build surface tension.

Shaped buns before their final proof

Step 6 - Proof the Buns#

Arrange the buns on a parchment-lined baking sheet with space between them. Cover loosely and proof at room temperature until puffy and doubled, about 1–1½ hours.

Buns after their final proof

Egg-washed buns ready to bake

Step 7 - Brush and Bake#

Heat the oven to 375°F (190°C). Whisk the egg with 1 tbsp water and gently brush the buns. Bake for 15–18 minutes, until deep golden brown and about 190°F (88°C) in the center.

Buns straight from the oven

Baked brioche buns

Step 8 - Cool#

Transfer to a rack and cool for at least 15–20 minutes before slicing.