📝 About This Recipe
Elevate your slider game with these pillowy, cloud-like brioche buns that strike the perfect balance between buttery richness and a delicate, airy crumb. Originating from the French 'pâte à brioche' tradition, these buns are enriched with high-quality butter and fresh eggs to create a luxurious texture that holds up beautifully to juicy fillings. Their signature golden sheen and hint of sweetness make them the ultimate vessel for gourmet burgers, pulled pork, or even breakfast sandwiches.
🥗 Ingredients
The Yeast Bloom
- 3/4 cup Whole milk (warmed to 105°F-110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 2 tablespoons Granulated sugar (to feed the yeast)
The Dough Base
- 3 1/2 cups Bread flour (plus more for dusting; high protein is essential)
- 1 1/2 teaspoons Kosher salt (fine grain)
- 2 Large eggs (at room temperature)
- 1 tablespoon Honey (for moisture and floral notes)
- 6 tablespoons Unsalted butter (softened to room temperature and cubed)
The Signature Finish
- 1 Egg yolk (for the egg wash)
- 1 tablespoon Heavy cream (whisked with the egg yolk)
- 1 tablespoon Sesame seeds (optional garnish)
- 1 tablespoon Melted butter (to brush on after baking)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Whisk gently and let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
Add the 2 room-temperature eggs and honey to the yeast mixture. Whisk by hand until the eggs are fully incorporated.
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3
Attach the dough hook. Add the bread flour and salt. Mix on low speed for 2 minutes until a shaggy, messy dough begins to form.
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4
Increase the speed to medium-low. Add the softened butter one cube at a time, ensuring each piece is fully incorporated before adding the next. This 'enrichment' process should take about 5 minutes.
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5
Continue kneading on medium speed for 8-10 minutes. The dough is ready when it is smooth, elastic, and pulls away cleanly from the sides of the bowl. It should pass the 'windowpane test' (stretch a small piece until translucent without tearing).
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6
Lightly grease a large bowl with oil or butter. Transfer the dough to the bowl, cover with plastic wrap or a damp cloth, and let rise in a warm, draft-free spot for 1.5 to 2 hours, or until doubled in size.
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7
Gently punch down the risen dough to release excess air. Turn it out onto a very lightly floured surface.
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8
Divide the dough into 12 to 14 equal pieces (approximately 50-60 grams each). Use a kitchen scale for professional consistency.
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9
Shape each piece into a tight ball by tucking the edges under and rolling it against the counter in a circular motion with your palm.
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10
Place the balls on a parchment-lined baking sheet, spaced about 2 inches apart. Cover loosely and let rise for another 45-60 minutes until they look puffy and light.
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11
Preheat your oven to 375°F (190°C). Whisk the egg yolk and heavy cream together in a small bowl.
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12
Gently brush the tops of the risen buns with the egg wash using a pastry brush. Sprinkle with sesame seeds if desired.
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13
Bake for 15-18 minutes, or until the tops are a deep golden brown and the internal temperature reaches 190°F.
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14
Remove from the oven and immediately brush the tops with melted butter for a soft, shiny crust. Transfer to a wire rack to cool completely before slicing.
💡 Chef's Tips
Always use room temperature eggs and butter; cold fats will inhibit the yeast and result in a dense bun. For the best texture, use bread flour rather than all-purpose; the higher protein content creates the necessary structure to support the fat. If your kitchen is cold, let the dough rise inside a turned-off oven with the oven light on. Don't rush the kneading process—developing the gluten is what gives brioche its signature 'shred-able' texture. To store, keep in an airtight bag for up to 2 days or freeze for up to a month for maximum freshness.
🍽️ Serving Suggestions
Classic Wagyu Beef Sliders with caramelized onions and gruyère cheese. Crispy Hot Honey Fried Chicken sliders with a tangy vinegar slaw. Pulled Pork with a smoky BBQ sauce and bread-and-butter pickles. Pair with a crisp Craft Pilsner or a chilled Chardonnay to cut through the buttery richness. Serve alongside truffle parmesan fries or a light arugula salad.