What is Brioche? Brioche is a soft and fluffy French yeast-raised bread made of a high content of eggs and butter. The texture is a cross between pastry and bread. It has a dairy-sweet flavour. The addition of the yeast and proofing makes this delicious brioche bread buns recipe soft and fluffy.

What makes a brioche different from most bread?

Brioche bread is considered Viennoiseries are baked goods made of yeast dough with high content of eggs and butter. They also make this similar to bread and pastry, but often the dough is laminated. The examples are danish and croissants.

The main ingredients of brioche are flour, eggs, butter, milk and yeast.

Why is brioche bread more expensive than other bread? Because the amount of dairy ingredients like butter and eggs in the brioche bread is double or more than the amount compared to other bread.

Nowadays, many brioche bread buns variations are added in the ingredients, from fillings to toppings, sweet to savoury.

What is brioche bread good for? Most restaurants are using brioche bread for burgers and sandwiches because of the taste and texture. The taste and texture of this type of bread complement well with the burger and smokies or hotdogs. Brioche bread is also good to make French toast and bread pudding and can hold its shape even soaked in the custard mixture

How to make Brioche Bread Buns

Prepare the dough

For the Tangzhong or water roux- Add all the ingredients to a pan. Over low heat, keep stirring until slightly thickened and turn into a smooth paste. Set aside and let it cool.

Is the Tangzhong optional? Yes, you can skip this method in this recipe. However, keep in mind that Tangzhong or water roux helps to extend the moisture in the bread that making it soft and fresh longer.

Knead the dough. In a bowl of a stand mixer, add all the dry ingredients. Mix with the dough hook attachment until blended. Add the yeast mixture and eggs. Mix on low speed and add the softened butter in 4 additions then mix in the Tangzhong mixture. Knead for about 8 to 10 minutes or until the dough is smooth. Knead by hand for about 12 minutes or until the gluten developed. This dough should be sticky and elastic.

Test to check the dough when kneaded enough. Windowpane test by stretching without tearing, which means the gluten has been developed.

Proof the dough

With a spatula, scrape the bowl. Drizzle with vegetable oil, grease the bowl and the dough, cover with a kitchen towel. Place in a warm place and let it rise for an hour to 2 hours or until it doubles in size.

Divide the dough. Grease your hands with vegetable oil Punch out the gas to deflate the dough and divide it into two evenly by weighing on the kitchen scale. To be exact, each dough weighs about 700 grams.

Shape the dough for burger buns.

Divide the dough evenly into 6 with the kitchen scale to be exact. Each dough weighs between 112 grams to 117 grams.

Divide into 8 for smaller burger buns. Each dough weighs between 85 grams to 90 grams.

Roll the dough by capping the dough with your oiled hands and forming it into a ball. Place seam down on baking sheet with parchment paper. Each dough should have at least 2 inches of space around.

Cover with a kitchen towel and let it rest to rise for about 45 minutes to an hour or until it doubles in size.

Shape the dough for hotdog buns.

Divide the dough evenly into 6 with the kitchen scale to be exact. Each dough weighs between 112 grams to 117 grams.

Divide into 8 for smaller hotdog buns. Each dough weighs between 85 grams to 90 grams.

Use a rolling pin to flatten the dough, then roll it out to 5 to 6 inches in width. Roll tightly into a cylindrical shape. Pinch the seams then roll to smooth out the dough. Place on a baking sheet with parchment paper. Place each dough with at least 2 inches of space in between.

2nd Proof. Cover with a kitchen towel and place in a warm place. Let it rest and rise for about 45 minutes to an hour or until it doubles in size.

Bake the proofed burger buns and hotdog buns
Slide in the middle rack and bake in a preheated oven at 350°F for about 15 to 18 minutes or until golden brown. Transfer on a cooling rack and let it cool.

More Bread Recipe:

• Pandesal Recipe – Crusty and Soft with Whole Wheat
• Sweet Potato Dinner Rolls

Brioche Buns Recipe

This brioche buns recipe is light and fluffy enriched with eggs and butter that is perfect for hamburgers and hotdogs or smokies.

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5 from 4 votes

Author: Maricel

Course: Bread

Cuisine: French

Prep Time: 45 minutes minutes

Cook Time: 20 minutes minutes

rising: 2 hours hours

Total Time: 3 hours hours 5 minutes minutes

Servings: 12

Watch How to Make It

Equipment

• stand mixer

Ingredients

For the tangzhong

• ¼ cup all-purpose flour 30 g or Bread flour
• ½ cup Milk

For the yeast mixture

• ¾ cup milk at 115°F temperature
• 1 tbsp active dry yeast
• 1 tbsp maple syrup

For the dough

• 5 cups All-purpose flour 625 g or Bread Flour
• ¼ cup sugar
• 2 tsp salt
• 4 eggs large
• ¾ cup unsalted butter softened 171g
• 2 tbsp vegetable oil for greasing
• 2 tbsp sesame seeds for optional toppings

Egg wash for brushing

• 1 egg
• 1 tbsp water

US Customary - metric

Instructions

• For the Tangzhong or water roux. Add all the ingredients to a pan. Over low heat, keep stirring until slightly thickened and turn into a smooth paste. Set aside and let it cool.
• Proof the Yeast. In a small bowl add milk and mix in the active dry yeast and maple syrup. Let it sit for 5 to 10 minutes until foamy.
• Knead the dough. In a bowl of a stand mixer, add all the dry ingredients. Mix with the dough hook attachment until blended. Add the proofed yeast mixture and eggs. Mix on low speed and add the softened butter in 4 additions then mix in the Tangzhong mixture. Knead for about 8 to 10 minutes or until the dough is smooth. Knead by hand for about 12 minutes or until the gluten developed. This dough should be sticky and elastic.
• Test to check the dough when kneaded enough. Windowpane test by stretching without tearing, which means the gluten has been developed.
• Proof the dough. With a spatula, scrape the bowl. Drizzle with vegetable oil, grease the bowl and the dough, cover with a kitchen towel. Place in a warm place and let it rise for an hour to 2 hours or until it doubles in size.
• Divide the dough. Grease your hands with vegetable oil Punch out the gas to deflate the dough and divide it into two evenly by weighing on the kitchen scale. To be exact, each dough weighs about 700 grams each.
• Divide and shape the dough for burger buns. Divide the dough evenly into 6 with the kitchen scale to be exact. Each dough weighs between 112 grams to 117 grams. Roll the dough by capping with your oiled hands and forming it into a ball. Place seams down on a baking sheet with parchment paper at least two inches apart. Cover with a kitchen towel and let it rest to rise for about 45 minutes to an hour, or until it doubles in size.
• Divide and shape the dough for hotdog buns. Divide the dough evenly into 6 with the kitchen scale to be exact. Each dough weighs between 112 grams to 117 grams. For smaller buns divide into 8. Each dough weighs between 85 grams to 90 grams.

  Use a rolling pin to flatten the dough, then roll it out to 5 to 6 inches in width. Roll tightly into a cylindrical shape. Pinch the seams then roll to smooth out the dough. Place 2 inches apart on a baking sheet with parchment paper.
• 2nd proof. Cover with a kitchen towel and let it rest to rise for about 45 minutes to an hour, or until it doubles in size.
• Brush the dough with egg wash. Mix the egg and water in a small bowl. Generously brush each dough with eggwash. Sprinkle the top of each dough with optional sesame seeds.
• Bake the proofed dough. Slide in the middle rack and bake in a preheated oven at 350°F for about 15 to 18 minutes or until golden brown. Transfer on a cooling rack and let it cool.

Nutrition Facts

Brioche Buns Recipe

Amount Per Serving

Calories 373 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 9g56%

Trans Fat 1g

Cholesterol 101mg34%

Sodium 429mg19%

Potassium 139mg4%

Carbohydrates 49g16%

Fiber 2g8%

Sugar 7g8%

Protein 9g18%

Vitamin A 620IU12%

Vitamin C 1mg1%

Calcium 66mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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Keyword: Brioche Bread, Brioche buns, Brioche burger buns, brioche hotdog buns