Basically what makes a brioche bun different from other types of buns is that it contains eggs, butter, and milk so you will end up with a little bit more tender sweeter buns with a nice golden-brown crust. These buns are almost like a mix between bread and a pastry, they will add a sweet element to whatever you are serving with and will hold well under a lot of condiments and toppings.

You will start be warm milk the milk which will help activate the yeast faster, one thing to note about the temperature of the milk is that it should not be too hot because it will kill the yeast and the buns will not rise. Also, the milk should not be too cold because it will take a long time for the yeast to activate.



  • 240 mL (1 Cup) Whole Milk
  • 48g (1/4 cup) Granulated Sugar
  • 8g (2.5 tsp) Quick-Rise Yeast
  • 8g (2.5 tsp) Kosher Salt
  • 4 Large Eggs
  • 560g (4.5 Cups) Bread Flour
  • 113g (1/2 Cup or 1 Stick) Unsalted Butter, Softened


  1. In a microwave-safe bowl or measuring cup, heat the milk to around 100°F (38°C)
  2. Add the instant yeast, along with 12 grams (1 Tbsp) of granulated sugar
  3. In the bowl of a stand mixer, add the flour, salt, and the remaining 36 grams of sugar, and whisk or stir to combine
  4. Add the yeast mixture to the flour mixture, and stir using your stand mixer fitted with the dough hook attachment until the dough starts to form a rough ball.
  5. Add the 4 whole eggs, and continue to mix on medium-low speed until the eggs are fully incorporated.
  6. Add the softened butter, and knead the dough on medium speed for about 8-10 minutes, or until it becomes smooth and stretchy.
  7. Remove the dough onto a lightly floured surface and shape it into a rough ball, then place it into a greased container to rise until doubled in size, or about 30 minutes.
  8. Preheat your oven to 350°F (180°C).
  9. Remove the dough onto a lightly floured surface.
  10. Divide the dough into 8 equal-sized pieces. Note that you can divide the dough into as many pieces as you like, but 8 will achieve standard-sized buns.
  11. Form each piece into a taught ball, and place them onto a baking sheet lined with parchment paper for about 10 minutes to finish rising. Make sure to cover the tray with a dish towel or plastic wrap.
  12. Prepare an egg wash by beating one egg together with about a teaspoon of water.
  13. Brush the buns with the egg wash and, optionally, sprinkle them with kosher salt.
  14. Place the buns in the oven until the tops are deeply golden brown, which should take about 25-30 minutes.
  15. Allow the buns to cool on a wire rack for at least 15 minutes before cutting into them.