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The Fluffiest Brioche Buns
4.5 from 402 votes

The Fluffiest Brioche Buns

The Fluffiest Brioche Buns are enriched yeast buns made using a tangzhong starter, milk, eggs, and plenty of butter. This dough results in a soft, airy crumb with a tender crust. The buns are brushed with egg wash for a glossy finish and optionally brushed with melted butter after baking. The recipe describes shaping into large buns but notes options for smaller buns, ideal for sliders. The tangzhong method improves moisture retention and texture, producing light buns suitable for sandwiches or burgers.

Prep Time
2 hrs 45 mins
Cook Time
15 mins
Total Time
3 hrs
Servings: 8 buns
Calories: 325 kcal
Course: Bread
Cuisine: French-American Fusion

Ingredients

For the tangzhong:
  • 18 grams bread flour 2 tablespoons
  • 60 ml whole milk ¼ cup
  • 25 ml water 2 tablespoons
For the dough:
  • 180 ml whole milk lukewarm, ¾ cup
  • 9 grams active dry yeast 1 tablespoon
  • 30 grams sugar 2 ½ tablespoons
  • 415 grams bread flour 3 ¼ cups
  • 10 grams kosher salt 1 ½ teaspoons
  • 1 large egg
  • 1 egg yolk
  • 43 grams unsalted butter 3 tablespoons
Topping:
  • egg used as egg wash (1 egg + 1 tablespoon water
  • 43 grams unsalted butter 3 tablespoons, melted

Instructions

Make the tangzhong:
    Cup of Yum
  1. Combine all of the tangzhong ingredients in a saucepan, whisking until no lumps remain.
  2. Place the saucepan over medium heat, whisking or stirring constantly, until thickened, about 3 minutes.
  3. Remove from heat and let it cool to room temperature.
Make the dough:
  1. In a small bowl, combine the lukewarm milk (between 98 and 105 degrees F), yeast and sugar. Cover with a towel and let it stand for 5 to 10 minutes or until foamy. Reserve.
  2. Whisk the flour and salt in the bowl of your stand mixer.
  3. Start the mixer on low, fitted with the paddle attachment. While running, add the yeast mixture. Let it run for a few seconds before adding the tangzhong, followed by the egg and egg yolk. Mix until a shaggy dough forms.
  4. Remove the paddle attachment and change to the hook attachment.
  5. Start kneading and add the butter, one tablespoon at a time. Do not add the next tablespoon until the first one is fully incorporated.
  6. Once all the butter is incorporated, let the stand mixer knead the dough for 8 to 10 minutes or until smooth and elastic.
  7. Form a ball with the dough and place it in a greased bowl. Cover with a kitchen towel and place it in a warm spot (like your oven, turned off) for 1 to 2 hours, or until doubled in size.
  8. Gently punch the dough to deflate it. Using a bench knife, portion the dough into 8 equal pieces, about 95g each. Form the dough portions into small balls and place them on a parchment paper-lined baking sheet, making sure they have space to double in size. Cover with the towel and let it rise again, for up to 1 hour or until puffy.
  9. Preheat oven to 375ºF for at least 15 minutes.
  10. Brush the buns with egg wash (1 large egg beaten with 1 tablespoon water), then bake for 15 to 18 minutes, or until golden brown.
  11. Remove the buns from the oven and immediately brush them with the melted butter. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely

Notes

  • Divide the dough into 12 smaller buns for slider size, adjusting bake time accordingly.
  • Apply toppings like seeds or flaky salt after brushing with egg wash before baking.
  • Refrigerate the dough after the first rise for up to 2 days; bring to room temperature before shaping.
  • Store baked buns tightly wrapped at room temperature up to 3 days or freeze for up to 3 months individually wrapped.
  • Thaw frozen buns at room temperature or warm in a 350°F oven for about 30 minutes for best texture.

Nutrition Information

Serving 1bun Calories 325kcal (16%) Carbohydrates 45g (15%) Protein 9g (18%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 1g (50%) Cholesterol 74mg (25%) Sodium 548mg (23%) Potassium 118mg (3%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 385IU (8%) Vitamin C 1mg (1%) Calcium 52mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 buns

Amount Per Serving

Calories 325

% Daily Value*

Serving 1bun
Calories 325kcal 16%
Carbohydrates 45g 15%
Protein 9g 18%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 74mg 25%
Sodium 548mg 23%
Potassium 118mg 3%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 385IU 8%
Vitamin C 1mg 1%
Calcium 52mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.