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Brioche Buns

80g butter at room temperature

20g white sugar

10g dried instant yeast

80g milk

150g water

450g strong white bread flour

1 1/2 tsps fine salt

1 egg

1 egg yolk, lightly beaten

sesame seeds for the top of the buns

  1.  Grease a large bowl and set aside. Line a large roasting tin or baking sheet with baking paper or a silicon liner and set aside.

  2. Place the sugar, yeast, milk and water into the Thermomix mixing bowl and heat 3 minutes, 37°, speed 2.

  3. Add the flour, salt, butter and egg and knead  for 10 minutes using the knead function. Place this dough into the prepared large bowl to rise. Set it aside in a warm place until doubled in size (see my tip).

  4. Transfer the dough to a lightly floured work surface. Divide it into 10 equal portions, using the scales to divide it equally so that the buns will be nice and even. Form them into nice even rounds and place with at least 2 1/2 cms between them on the prepared tin.  Lightly cover with cling film or a tea towel and leave to rise again to double their size.

  5. They are now ready to cook either in a preheated oven at 200°C or if you have an egg style BBQ they can be cooked in this. Brush the buns with the egg yolk (gently so as not to deflate them) and sprinkle with sesame seeds.

  6. Bake until golden brown and hollow sounding underneath. Roughly 15 minutes but no oven is ever quite the same.

  7. Allow to cool on a wire rack before splitting open.


For reliability on a cool day I like putting them to rise in an oven with a pan of boiling water (say 1 1/2 litres) in the bottom of the oven, this is just enough to produce a perfect proofing environment - though on a warm day this won't be necessary.

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