Dish out these fluffy, richly flavored buns as a side to soup or to hold your juicy burgers.
Although a burger with a plain bun is well-loved and classic, sometimes I crave a special kind of bun—one that puffs up extra pretty and pulls apart easily. That’s where the beautiful brioche bun comes in. Luckily, it’s not too hard to make. In fact, this recipe makes it simple and slightly sweet.
Brioche buns are known for their attractive roundness and mouthwateringly fluffy texture. They puff up like big clouds in the oven and end up all buttery and luxurious. This is exactly why I love using this recipe to kick my burger game up a notch. It always impresses my guests, and, quite frankly, myself! All it takes is some patience and attentiveness with each step.
The key is to start by letting the butter melt completely and being extra gentle when incorporating the egg. Afterward, when the dry ingredients are mixed in, you’ll get a flexible dough that can be effortlessly shaped into little buns. Then, those tiny bun nuggets expand in the oven, becoming golden brown masterpieces. If you enjoy learning about the chemistry behind baking, then this is a dish you’ve got to try.
Where does the brioche bun come from?
Brioche buns are a smaller take on the classic brioche loaf, which originates from France, a country well-known for its rich and buttery baked goods. What allegedly began as the influence of skilled Norman bakers has since evolved into a worldwide love of the soft, golden brown bread. Today, brioche has many forms—buns, loaves, French Toast, and even as a base for desserts. It always amazes me how a signature dish from its country of origin can become so widespread across the world.
How do I store leftovers?
Leftover brioche buns can be stored in an airtight container at room temperature for up to 3 days. Or you can refrigerate them for up to 1 week. For longer storage, wrap them in plastic wrap and transfer them to a freezer-safe bag or container and freeze for up to 3 months. Let them thaw in the fridge overnight before reheating in the oven at 300°F for about 5 minutes.
Serving suggestions
If you’re serving brioche buns as a simple side or snack, cut them open and spread them with Homemade Butter or Avocado Butter. Personally, I like to incorporate these buns into a whole meal. Consider crafting Falafel Burgers, Turkey Burgers, Pulled Chicken, or these fancy “Phở” Slow-Cooker Pulled Pork Sandwiches. These buns also make phenomenal Breakfast Sandwiches with egg, cheese, and bacon. With so many protein-rich options, your hunger will fade fast!
Ingredients
- 3 1/3 cups all-purpose flour
- 1 1/2 teaspoons instant yeast
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- 3 tablespoons milk
- 1 cup lukewarm water
- 1 large egg
For the Egg Wash:
- 1 large egg
- 1 tablespoon water
Instructions
- In a large bowl, whisk together the flour, instant yeast, sugar, and salt.
- In a small saucepan, gently warm the unsalted butter with the milk until the butter has melted. Let it cool slightly.
- In a medium bowl, whisk together the lukewarm water and one large egg. Stir in the milk and butter mixture.
- Pour the liquid mixture into the dry ingredients and stir until a sticky, shaggy dough forms. If the dough is too sticky to handle, add 1 tablespoon of flour at a time until it becomes less tacky. Cover the bowl with plastic wrap and let it rise in a warm place for 2 to 4 hours, or until it has doubled in size.
- Turn the dough onto a lightly floured surface, divide it into 8 equal pieces, and shape each into a round bun. Place them about 2 to 3 inches apart on a parchment-lined baking sheet. Cover loosely with a clean towel and let rise for about 1 hour until puffy.
- Preheat your oven to 400°F. In a small bowl, whisk together the remaining egg and 1 tablespoon of water to make an egg wash. Brush the tops of the buns with the egg wash and bake for 15 minutes or until they are golden brown. Remove them from the oven and let them cool on a wire rack before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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