Preparation Time

• Active Time: 45 minutes
• First Rise: 6–8 hours
• Cold Proof: 8–12 hours
• Final Rise: 2–4 hours
• Bake Time: 18–22 minutes

Ingredients

For the Dough

• 500g bread flour
• 100g active sourdough starter (100% hydration)
• 220g whole milk, room temperature
• 2 large eggs
• 75g granulated sugar
• 10g fine sea salt
• 115g unsalted butter, softened and cubed

Egg Wash

• 1 egg
• 1 tablespoon milk

Optional Toppings

• Sesame seeds
• Everything bagel seasoning
• Poppy seeds
• Flaky sea salt

Equipment

• Stand mixer with dough hook
• Large mixing bowl
• Bench scraper
• Baking sheet
• Parchment paper
• Kitchen scale
• Plastic wrap or reusable bowl cover

Step 1: Feed Your Starter

The evening before baking, feed your sourdough starter.

Mix:

• 25g starter
• 50g water
• 50g flour

Allow it to ferment until doubled and bubbly. A strong, active starter is essential for achieving light and fluffy brioche buns.

Step 2: Mix the Dough

In the bowl of a stand mixer combine:

• Active sourdough starter
• Milk
• Eggs
• Sugar

Whisk until smooth.

Add:

• Bread flour
• Salt

Mix on low speed until a shaggy dough forms.

Allow the dough to rest for 20–30 minutes. This rest period helps the flour fully hydrate and encourages gluten development.

Step 3: Add the Butter

Begin mixing on medium-low speed.

Add softened butter one cube at a time.

Wait until each piece is incorporated before adding the next.

Continue kneading for 10–15 minutes until:

• Dough becomes smooth
• Dough is elastic
• Dough passes the windowpane test
• Surface appears shiny and silky

This stage requires patience. Brioche dough is naturally soft and sticky because of its high butter content.

Step 4: Bulk Fermentation

Transfer dough to a lightly greased bowl.

Cover and ferment at room temperature for 6–8 hours or until the dough has risen by approximately 50%.

Perform one gentle stretch and fold after the first hour to strengthen the dough.

The exact fermentation time depends on:

• Room temperature
• Starter strength
• Flour type

Step 5: Overnight Cold Fermentation

Place the covered dough in the refrigerator overnight.

Cold fermentation:

• Enhances flavor
• Makes shaping easier
• Improves texture
• Develops the signature brioche richness

The dough can remain refrigerated for up to 24 hours.

Step 6: Divide and Shape

Remove dough from the refrigerator.

Turn onto a lightly floured work surface.

Divide into:

• 8 pieces (approximately 125g each)

Shape each portion into a tight ball by pulling the edges underneath and rotating against the counter.

The smoother the surface, the more beautiful the finished buns.

Step 7: Final Proof

Line a baking tray with parchment paper.

Arrange buns evenly spaced apart.

Cover loosely and allow to rise for 2–4 hours at room temperature.

The buns are ready when:

• Puffy and airy
• Nearly doubled in size
• Dough springs back slowly when pressed

Step 8: Apply Egg Wash

Preheat oven to 375°F (190°C).

Whisk together:

• 1 egg
• 1 tablespoon milk

Brush each bun generously.

For extra shine, apply a second coat after 5 minutes.

Sprinkle with desired toppings if using.

Step 9: Bake

Bake for 18–22 minutes until:

• Deep golden brown
• Internal temperature reaches 190°F–200°F (88°C–93°C)

If buns darken too quickly, tent loosely with foil.

The kitchen should smell wonderfully buttery and sweet.

Step 10: Cool

Transfer buns to a wire rack.

Allow to cool for at least 30 minutes before slicing.

Cooling helps set the crumb and prevents gumminess.

Baker’s Tips for Perfect Brioche Buns

Use Room Temperature Ingredients

Warm ingredients incorporate more easily and help create a smooth dough.

Don’t Rush the Fermentation

Slow fermentation develops flavor and produces a lighter crumb.

Use Bread Flour

Bread flour provides the gluten strength needed to support the rich butter and eggs.

Chill Before Shaping

Cold dough is much easier to handle and shape neatly.

Double Egg Wash

Two coats create the glossy, bakery-style finish seen on professional brioche buns.

Serving Ideas

These buns are perfect for:

• Gourmet beef burgers
• Crispy chicken sandwiches
• Pulled pork sandwiches
• Breakfast egg sandwiches
• BBQ brisket sliders
• Lobster rolls
• Ham and cheese melts

They are also delicious toasted and spread with butter, jam, or honey.

Storage

Room Temperature

Store in an airtight container for up to 3 days.

Refrigerator

Store for up to 1 week.

Freezer

Freeze for up to 3 months.

Thaw at room temperature and warm briefly before serving.

Nutritional Highlights

Each bun offers:

• Rich buttery flavor
• Natural sourdough fermentation benefits
• Excellent sandwich structure
• Soft, fluffy crumb
• Beautiful golden crust