Brioche Buns

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Perfect burger buns – they are so easy!
Makes 6
Keep for 2-3 days and fine to freeze

320g strong white bread flour
1 tsp salt
1½ tsp fast-acting dried yeast
1 tbsp caster sugar
50g softened butter
1 large egg
125ml lukewarm water
2 tbsp milk
1 egg, beaten
Sesame seeds (black and white) for topping


– Add flour to a bowl and then add salt to one side and dried yeast to the other. Add the sugar to the salt and then the butter.

– Mix together to create a breadcrumb mixture.

– Mix in the lightly whisked egg and water and slowly add the milk until it becomes a slightly sticky dough but not wet.

– Mix in a stand mixer for 8-10 mins until it is still slightly sticky but smooth.

– Grease a glass bowl with butter and then add the dough.

– Cover and leave for a couple of hours until it’s doubled in size.

– Lightly flour the work surface.

– Tear off sections of the dough to make 6 portions

– Weigh each portion to make 6 equal buns

– Take one and fold inwards to get the dough really tight, and repeat for each portion.

– Then turn over and smooth with your hands.

– Lightly flour a baking tray and place the dough portions on it, leaving enough space for each one to swell.

– Place the tray in a large plastic bag and leave it to prove for an hour.

– When ready, lightly brush each bun with the beaten egg.

– Sprinkle the tops with sesame seeds and black sesame seeds.

– Bake in the oven at 200°c for 20 mins. They may need a bit longer but check after 20 mins.

– Remove from the tray onto a cooling rack and leave to cool for at least 10 minutes.

– Slice with a bread knife when ready to serve.

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