Helene Dsouza Homemade warm, sweet and delicious soft flaky French brioche buns. Make it and bake it! (See brioche prep and baking tips in post and recipe card notes) Total Time: 1 hour 15 minutes Prep Time: 50 minutes Cook Time: 25 minutes 8 rolls 4.9 from 13 votes
For 500 g of flour, I use 250 g unsalted butter. Just like with croissants, a better quality butter is recommended, but you don’t need 82% fat butter. Use a brand that you like to use at home. The better the butter flavor, the better the brioche will taste.
Instructions. In the bowl of a stand mixer fitted with the paddle attachment, place flour, instant yeast, sugar, salt, but place the yeast in a way not to touch salt and sugar. Add eggs and beat at low speed for 3 minutes until the dough is dense, scraping the downside of the bowl with a rubber spatula if needed. In the bowl of a stand mixer, combine your warm milk, yeast, and 1 tablespoon of your sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes active and foamy. Add in the rest of the sugar, butter, and eggs. Mix using the whisk attachment on medium high speed until everything comes together. zZEfJ.brioche bun recipe in grams
