Soft Brioche Buns
About the recipe
Soft Brioche Buns are ultra fluffy, buttery bakery-style buns made using a rich enriched dough and a traditional tangzhong starter for extra softness. This homemade brioche bun recipe creates light, pillowy rolls with a golden crust and tender crumb, perfect for burgers, sandwiches, or sweet spreads. With simple pantry ingredients and a slow-rise method, these brioche buns stay soft for days and deliver a professional bakery result right from your oven.
Soft Brioche Buns
Ingredients
For Tangzhong:
- 20 g Flour
- 100 g Milk
For Dough:
- 400 g Flour (bread flour preferred; all-purpose flour works)
- 45 g Sugar
- 7 g Instant yeast
- 6 g Salt
- 2 Eggs + 1 yolk
- 85 – 100 ml Warm milk (start with 85 ml if using all-purpose flour)
- 70 g Soft butter
- All tangzhong
For Egg Wash
- 1 Yolk + 1 tsp milk + 1 tsp sugar
Instructions
- First, in a saucepan, combine flour and milk. Cook over low heat while stirring continuously until it thickens into a smooth, pudding-like paste. Remove from heat and let it cool completely before using.
- Next, in a large bowl, combine flour, sugar, yeast, and salt. Then add eggs, milk, and the cooled tangzhong. Mix until a sticky dough forms.
- Now begin kneading the dough until it becomes smoother. Gradually add the soft butter and continue kneading until the dough is soft, elastic, and passes the windowpane test.
- Transfer the dough to a bowl, cover it, and let it rise for 1½–2 hours or until doubled in size.
- Divide the dough into 8 equal portions (about 100g each). Shape each piece into tight, smooth balls and place them evenly spaced on a baking tray.
- Cover the shaped buns and let them proof for 30–45 minutes until puffy. Avoid overproofing to maintain structure.
- Gently brush the tops with egg wash made from yolk, milk, and sugar for a shiny, golden finish.
- Preheat oven to 175°C (350°F) and bake for 15–18 minutes until deep golden brown.
- Remove from the oven, optionally brush with butter, and let the brioche buns cool completely before slicing or serving.
Tips & Tricks
Use the tangzhong correctly: Cook the flour and milk mixture slowly until it becomes thick like pudding. This step locks in moisture and ensures ultra-soft brioche buns that stay fresh longer.
Knead until proper gluten development: The dough should be smooth and elastic and pass the windowpane test. This is key for achieving light and airy bakery-style buns.
Add butter gradually: Incorporate butter slowly during kneading so it blends fully into the dough, giving a rich, soft texture without making it greasy.
Avoid over proofing: Stop proofing when the buns look puffy but still hold shape, as over proofing can cause them to collapse in the oven.
Shape tightly for even buns: Rolling each portion into a tight ball helps create a smooth surface and even rise during baking.
FAQs
Can I skip the tangzhong step? You can, but the texture will not be as soft or fluffy. The tangzhong is what gives these brioche buns their signature light, bakery-style softness and helps them stay fresh longer.
Can I make the dough ahead of time? Yes, you can refrigerate the dough after the first rise. Just bring it back to room temperature before shaping and continue with the second proof.
Can I freeze brioche buns? Yes, once baked and fully cooled, you can freeze them in an airtight bag. Reheat in the oven to restore softness.
How long do brioche buns stay fresh? They stay soft for up to 2–3 days at room temperature when stored in an airtight container. Reheating slightly helps bring back freshness.
Why is my dough too sticky while kneading? Brioche dough is naturally soft and slightly sticky due to butter and eggs. Avoid adding too much extra flour; instead, continue kneading until it becomes elastic and manageable.
