Bobbins' Kitchen

Yummy bits and bobs from my kitchen!

Brioche Buns

My cousin and I used to have this idea of opening a cute, independent bakery together. Sadly we live at opposite sides of the country now, so that probably isn’t going to happen any time soon, but we both do a lot of baking in our spare time. One recipe I learned (read, tried over and over but couldn’t quite get right for ages) was Brioche- it seems to have beccome fashionable to serve burgers in “brioche” buns, and i wanted to do this for myself.

I’m quite impatient, and a lot of recipes call for a very long proofing spell in the fridge. After many failed attempts and a lot of tweaking, I’ve come up with this recipe, which is surprisingly easy and still delivers fluffy, indulgent bread, with a nice, crisp crust. It’s excellent both as a sweet with jam, or as a bun for savoury snacks (Brioche savoury sandwiches coming soon!)Anyway, on with the recipe!


Prep Time: 30 mins + 2 hours proofing time
Cook Time: 20 minutes

Difficulty: Intermediate
Makes: 12 burger buns or 16 mini fluted brioche buns or two large loafs.

120 ml milk (not hot, but warmed to Blood temperature)
30g caster sugar
14g (or 2 sachets) dried yeast
600g plain flour
2 tsp salt
2 tsp vanilla extract
4 large eggs + 1 egg for glazing
250g (1 packet) of room temperature butter, diced.
Oil for greasing

Tip: if your yeast isn’t activated your bread won’t rise properly, ensure that your years is producing gas before you add it to the mix. You can tell its active as it will be entirely dissolved and forming a little froth on top.

1. Warm your milk so it is just warm, add to it the yeast and caster sugar. Stir and set aside for 10 minutes in a warm place, or until the years is showing signs of activity.
2. Combine the flour and salt in a bowl and add the activated yeast/milk mix, vanilla and 4 large eggs. Combine and knead for 10 minutes, the dough should be smooth and stretchy.
0083. Add the butter a cube at a time while still kneading the mixture. Once all the butter is combined, continue kneading for a further 10 minutes.
4. Oil a large bowl and place the bread mix in to proof. Cover with Clingfilm and leave in a warm place for 1 hour. Once the mix has doubled in size, place in the fridge for half an hour, as the mix is easier to shape when cold.
5. Depending on how you have decided to shape your brioche, place it in well oiled baking tins or in rounds upon grease proof paper/ silicone mats. Cover loosely oiled Clingfilm for the final stage of proofing.
6. Preheat oven to 160°C. Once the oven is up to temperature, brush the bread dough with egg and place the dough in the oven for 20 minutes for buns, or 30 minutes for a loaf.
7. Once the bread is well risen, browned and shiny, the brioche is ready. Allow to cool on a rack.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


This entry was posted on October 27, 2015 by in Recipe and tagged , , , , , , , , , , , , , , .
%d bloggers like this: