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Brioche Buns

Brioche buns

4.5 from 2 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6 rolls

As a German I am a bit obsessed with creating the perfect bun. It has taken me quite a while to find the perfect combination of ingredients to make these absolutely gorgeous brioche buns. This recipe is very simple and requires minimal effort but the end result is a dream come true for bread lovers. 

Ingredients

For the dough:

  • 220 ml whole milk
  • 50 g caster sugar
  • 1 sachet dry active yeast
  • 80 g butter cubed
  • 500 g plain flour
  • 1/2 teaspoon salt
  • 1 egg

For the egg wash:

  • 2 eggs

Instructions

  1. Place milk, sugar and yeast in the mixing bowl then warm up 2 Min. / 37°C / Speed 2.

  2. Add the butter, flour, egg and salt then knead until smooth on setting 2 Min. / Kneading function.

  3. Cover the dough and leave to rise for two hours. Once risen, take the dough out of the bowl and place onto a floured surface.

  4. Cut the dough into six even pieces and form balls. Place onto a baking tray lined with greaseproof paper. If you prefer smaller buns, divide the dough into 8 pieces. Cover with a tea towel and leave to rest for another 30 minutes.
  5. Preheat your oven to 200°C.
  6. Uncover the tray. Place 1 egg and 1 egg yolk in a small bowl and whisk with a fork. Brush the buns very gently with egg wash then bake in the oven for 15-20 minutes until golden brown. Tip: They are done when you tap them and they sound hollow. 

  7. Remove from oven and leave to cool on the tray. Enjoy!

Nutrition Facts
Brioche buns
Amount Per Serving
Calories 485 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 114mg38%
Sodium 337mg15%
Potassium 167mg5%
Carbohydrates 73g24%
Fiber 2g8%
Sugar 10g11%
Protein 12g24%
Vitamin A 510IU10%
Calcium 69mg7%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.
Take A Look At More Of Our Tasty Videos
Course: Appetizer, Side Dish, Snack

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28 Comments

  1. Jess on November 12, 2016 at 3:26 am

    What is the exact weight of the yeast?

  2. Ingrid on November 12, 2016 at 3:45 am

    Hi Sophia,
    I always get a bit confused when I see active dry yeast in a recipe. Some say it’s interchangable with instant yeast, some say not. What is your opinion?
    Also, our plain flour here in Australia seems to need a bit more liquid in yeast or sourdough recipes. The dough turns out too sticky most of the time and there is quite a bit of dough sticking to the TM bowl. Or do I have the wrong idea? Do you get comments from other readers about the ‘sticky’ issue?
    I love your recipes and am enyoing both your books.
    Cheers from sunny Queensland, Ingrid

    • Weehooey A Weehooey A on November 12, 2016 at 11:47 am

      Hi Ingrid. If you live in Australia I would definitely go for strong white bread flour instead. The plain flour seems to be a bit different and that’s why it might be a little sticky. In terms of yeast, you can definitely use instant yeast or quick yeast just try to avoid fast acting yeast as it is usually a bit too slow 🙂 hope that helps xx

      • Ingrid on November 12, 2016 at 12:06 pm

        Thank you so much for your prompt reply. I will follow your suggestion. American recipes have the same ‘problem’.
        I would also like to thank you for giving metric measurements (another US ‘problem’). I wish every recipe would have metric measurements given; it’s time!
        Cheers, Ingrid

        • Weehooey A Weehooey A on November 12, 2016 at 12:15 pm

          No problem 🙂 x

          • Ingrid on November 13, 2016 at 5:45 am

            My buns are done and they are perfect! Were nice a little warm with a good lashing of salted butter.
            Used bread flour and converted the 1 x 7g dry active yeast to 8.4g (2 1/4 teaspoons) instant yeast (20% more than dry active).
            Thank you again, for your recipe and for your advice.
            Cheers,Ingrid



          • Weehooey A Weehooey A on November 13, 2016 at 11:39 am

            That’s great. I’m so glad. X



  3. Gail Woodgate on November 12, 2016 at 10:32 pm

    I made these yesterday using Australian plain flour and 2 teaspoons of dry yeast as that is what 1 sachet equates to here. They were great so if you are suggesting to use strong flour and 1 tablespoon of yeast as that equates to your sachets and type of flour I will try again and see what they are like !

    • Weehooey A Weehooey A on November 12, 2016 at 10:49 pm

      Amazing 🙂 that would be awesome xx

  4. Fiona on December 20, 2016 at 12:11 am

    Has anyone used this recipe to make a loaf?

    • Weehooey A Weehooey A on December 20, 2016 at 7:25 am

      Hi Fiona you can definitely make a loaf out of it. The best thing would do is to use a 2-pound loaf tin which is large enough to handle that amount of dough. Roll it out into a rectangle and then roll it up on the short end so that it fits the loaf tin. Place the rolled up dough seam side down into the loaf tin and continue with the recipe steps for baking. Hope that helps. xx

  5. Andrea on March 22, 2017 at 4:29 am

    HI I am from Austria and remember them very well.
    I am now in Australia and would love to get back childhood memories.it is extremely humid at the moment would that make a difference ?
    I hardly use my TM because I always think I can do something wrong. I would love to try them but scared it doesn’t work out.
    Please tell me can I use just normal flour ( from Aldi ) or bakers flour?
    Can I also add some raisins – which I love so much?
    how much yeast do i need exactly ?
    looking forward to your reply
    cheers
    Andrea

    • Weehooey A Weehooey A on March 24, 2017 at 9:19 am

      Hi Andrea, please don’t be scared to try it. It’s so easy and I assure you it won’t make a difference to your dough if it is a little humid. Simply keep it closer to the fridge or even in the fridge instead of the kitchen counter and you will love the results. You can of course use bakers flour and add raisins. It is 15g dried active yeast or 30g fresh yeast. Hope you will like it xx

  6. Regina escalante on March 29, 2017 at 9:11 pm

    i tried to double this recipe and it never rised, what could have gone wrong? i was extremely carefull multiplying everything X2
    HELP

    • Weehooey A Weehooey A on April 3, 2017 at 10:16 am

      Hi Regina, Did you try and double the ingredients and put them all in the Thermomix at the same time? That is not really a good idea. If you are doubling a large quantity of dough it is usually best to do that in two rounds because otherwise it will not be able to rise well. The yeast cannot work through such large chunks of dough and you risk everything not being incorporated well enough. If you double a dough recipe, try making it in two batches and you will get better results. x

  7. Diana Silva on April 30, 2018 at 3:50 pm

    I searched images for “brioche burger buns”, I found this blog post and I knew that I had to attempt making these! Result: the look and taste are amazing!, but they were dry… I am truly convinced this is my fault because I can’t make bread, it’s always dry. The only dough I master is the pizza one. Any recommendations? Maybe it’s the oven mode (fan, top and bottom heat?).
    Thank you and keep up the amazing website!

    • Weehooey A Weehooey A on June 13, 2018 at 9:05 am

      Hi Diana, I would say that it was probably overbooked if it was dry. Try next time to bake it a little less. Basically when you think they’re not quite done, take them out and I think you will be surprised, it might be the answer to the question already. Otherwise, maybe try adding a little more water to the dough. It will make shaping a little harder but might affect the buns xx

  8. Kamini on March 12, 2019 at 10:01 pm

    Hello. Since you are German which flour should I buy here in either Germany or Switzerland (I’m originally English & avoid baking because I’m not sure which flour to use).

    Also is that nearly 500calories per bun?!

    • Sophia H Sophia H on March 19, 2019 at 8:52 am

      It would be Typ 405 oder Typ 550. It shows that because of the amount of buns I put on as serving. Realistically it might be a little less but they are definitely not shy on the calories 🙂

  9. Jae on July 2, 2019 at 7:58 am

    Hi Sophia! I finally baked a soft and fluffy brioche with your recipe after failing many times with different recipe! Either it was too crummy or buttery like some sort of cake. Once it was too dry and hard….
    Thank you so much for this! You are the best! 😁
    One question is that is there a way to check if inside of the bread is cooked?
    I used lower temp 180 degree (because my oven can be hot ) and baked 15 min. Out side looked perfect n yummy but it was doughy in the centre. So I had to bake 10 more min.
    Still amazing result!

    • Sophia H Sophia H on July 3, 2019 at 2:43 pm

      Awesome. So glad to hear that. You can tap the brioche gently and it should sound hollow to the tap, that is the best test. 🙂

  10. Jae on July 2, 2019 at 8:02 am

    I forgot to rate! 5starts from me!

  11. Sunita Thomas on January 13, 2020 at 12:13 am

    Hi Sophia,

    Sorry if this has been asked before, but how many grams is one sachet of the yeast you use please?

  12. Alan on February 14, 2020 at 4:26 am

    While we were away for a few days recently, we bought some brioche rolls from a supermarket and enjoyed them so much that I did a search for recipes. I found yours and it is a big hit! So easy to make, and better than bought. I’m going to try to get a little more sweetness next time. I’ve seen some recipes use honey.
    I did experience the sticky dough problem mentioned before, so I’ll take your advice and try the strong white flour next time. Maybe then I’ll up my rating to 5-star.
    Some brioche buns are quite yellow inside. Is that achieved by a different flour or another ingredient?

    • Sophia H Sophia H on February 18, 2020 at 2:00 pm

      You know what you can also try? Putting the dough in the fridge for a while 🙂 It will firm up the dough and will make it so much easier to shape later on. Proving for 4 hours in the fridge instead of 2 hours at room temp will work wonders.

  13. Ballal on January 30, 2021 at 1:04 pm

    Sorry, if this is a silly question. Are these burger buns or sweet buns?

  14. Yvonne on September 10, 2021 at 4:02 pm

    What’s your room temperature ? Where I am, it’s average 30 degrees celsius. the proving time is much less than 2 hours. This recipe works great and I’ve been making it several times now! Just wondering, if I bake it as a loaf, would the baking time still be the same ?

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