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Brioche Buns
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Just a Spoonful of...

Brioche Buns


1 cup warm water

3 tablespoons warm milk

2 teaspoons active dry yeast

2½ tablespoons sugar

2 large eggs

3 cups bread flour

⅓ cup all-purpose flour

(I used all A-P and they were still great!)

1½ teaspoons salt

2½ tablespoons unsalted butter, softened.


Whisk together the warm water,milk, yeast and sugar and set aside.

Beat 1 egg.

With the paddle attachment,

mix the flours and salt in the bowl of a stand mixer.

Mix in the butter until it is the size of crumbs.

Add in yeast mixture and beaten egg.

Mix on medium until a dough forms, about 5-8 minutes.

It will be sticky, but if it's too sticky, add bit more flour.

Scrape down the sides of the bowl and shape the dough into a ball.

Cover bowl with a damp kitchen towel

 and let the dough rise until it has doubled is size, 1- 3 hours

Put parchment paper on a baking sheet.

Divide the dough into 8 equal pieces.

Flatten each piece, then pinch the edges together

and twist at the bottom to form in to a smooth ball.

Place on the baking sheet, pinched side down

a few inches inches apart.

 Cover and rest for 1-2 hours, or until puffy and slightly risen.

To make the egg wash, beat the remaining egg with a splash of water.

When the buns are finished with the 2nd rise, gently brush each one with egg wash.

Preheat your oven to 400

and place a skillet or baking dish on the oven floor or bottom rack.

Before putting the dough in, add about ½ cup of water to the pan (to create steam).

This will help keep the bread nice and moist.

 Bake for about 15-20 minutes or until golden brown.

Transfer to a wire rack to cool completely


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