Easy Brioche Buns
In all my years of blogging, I can’t say that I’ve ever been more excited to share a recipe with you than I am with this brioche bun recipe. I’m talking big, fluffy, super flaky, not to mention gorgeous brioche buns. When these came out of the oven, we just couldn’t get over how gorgeous they are, and we couldn’t wait to sink our teeth into them. I’ve given you a recipe to make croissants right at home, but now I want to share this recipe with you because these buns are similar to croissants but so much easier to make, not to mention quicker.
Why You Should Make These Brioche Buns
Fool-Proof Recipe Easy To Make For Beginners Requires only Staple Ingredients Flaky and Delicious
Trust me when I say, you will be so proud of these brioche buns when they come out of the oven. You’ll be snapping pictures left and right, that’s what I did. So trust me, trust the recipe, trust process and let’s make these!
Ingredient Notes
Flour – We only need good old fashioned all purpose flour! No need for the fancy stuff. Salt – Believe me, salt makes all the difference, so don’t skip this! Salt is going to give our brioche buns flavor. Yeast – I used active dry yeast today. You can use instant yeast as well, the difference really is that active dry yeast needs to be activated first, whereas with instant yeast it’s not necessary. Water – It’s super important to make sure your water is lukewarm. The best temperature of the water should be anywhere from 95 degrees to 105 degrees for this. You don’t really want anything warmer, as it will kill the yeast. Milk – Same as with water, we want to make sure the milk is lukewarm. The best temperature should be anywhere from 95 degrees to 105 degrees. Sugar – Sugar is important when making bread, it’s what makes it soft and tender by absorbing some of the water and slowing down the formation of gluten strands. Sugar is also what feeds the yeast. Butter – I always use unsalted butter, especially when baking, because we already add salt, so this way I can control how much salt is added to my bread. The butter in this recipe is added in after the dough has risen, and it’s used to spread over the dough. It’s what will make our brioche buns super flaky. Eggs – We will only be using the egg whites in the dough and egg yolks are used to brush over the buns before baking.
How To Make Brioche Buns
Dough
Form the buns
Finish and bake
Tips
Storing Brioche Buns
Brioche buns truly are best enjoyed the day you make them, but if you do have some leftover buns, they will last up to 3 days at room temperature. I usually just place them in a ziploc bag.
Freezing
These brioche buns can actually be frozen and will last in the freezer for up to 3 months. Just make sure they are completely cooled to room temperature. Once cooled wrap them in plastic wrap individually then place them in a ziploc bag and freeze.
More Great Recipes To Try
Berry Brioche Bread PuddingPopoversBrioche BreadChinese Style Meat BunsFluffy Dinner RollsEaster BreadHot Cross BunsBrioche Bread RecipeChallah Bread
