Brioche Bun

Summer is coming and these super soft brioche buns are perfect for your BBQ burgers, pulled pork, grilled fish, or whatever you fancy!  Easy to make and definitely worth it!



* 500ml tepid water

* 120ml warm milk

* 28g fast action yeast

* 2 tbsp sugar

* 1kg strong white bread flour

* 250g softened butter

* 2 tsp salt

* 5 eggs

* Sesame seeds




  1. In a jug measure the water, milk yeast and sugar. Stir and leave to activate for 10 minutes.
  2. Place flour, salt and butter into mixer with a dough hook attachment and mix until all the butter has broken into small pieces.
  3. Whilst it is still mixing on the lowest setting slowly pour in your yeast mix and then 4 eggs one at a time leaving each egg to thoroughly incorporate into the dough.
  4. At this point the dough will be very sticky and messy. Mix at a slightly higher speed from 10 - 15 minutes until the dough comes away from the sides of the mixing bowl.
  5. Lightly oil a bowl at least double the size of the amount of dough you have and place the dough into it until doubled in size.
  6. Turn the dough out onto a floured surface, and divide into small golf ball size pieces or 85g pieces.
  7. Gently shape these pieces into smooth balls by placing your palm over them and rotating your hand, whilst the dough pulling on the table to become more elastic.
  8. After shaping place on a baking tray to prove for another hour in a warm place (I used egg rings to achieve that typical burger bun style).
  9. Using your final egg, beat it in a bowl with a pinch of salt and a tsp of honey if desired and brush over your proved buns.
  10. Finally sprinkle with sesame seeds
  11. Cook in a preheated oven at 180 degrees for 13 minutes.

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