Brioche Buns

Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 50 minutes
Author Eva Kosmas Flores


  • 1 teaspoon yeast
  • 1/2 cup warm water
  • 4 large eggs
  • 1/4 cup sugar
  • 2 teaspoons kosher salt
  • 3-1/2 cups bread flour
  • 1/2 cup butter softened
  • Egg wash 1 egg beaten with 1 tablespoon water


  1. Whisk the yeast in warm water and allow to sit for a few minutes until the test is dissolved. Now whisk in 1/2 cup of the flour to form a thin paste. You’ve made a poolish. Let the poolish rise in a warm place out of direct sunlight until the dough has risen and fallen and is full of bubbles, about 1 hour.
  2. After the dough has risen and fallen, add the eggs, sugar, salt and the rest of the flour to the poolish. Knead the dough until it becomes smooth, adding a bit more flour if the dough becomes too sticky. Then add the butter and knead until it is completely combined and the dough is smooth and elastic. Cover the dough with a damp cloth and allow to rise in a warm place out of direct sunlight until doubled, about 1 to 2 hours depending on the temperature of the room (colder = more time warmer = less time).
  3. Preheat the oven to 375 degrees Farenheit. Cut the dough into 12 equal pieces and roll into balls, taking the corner of each ball and pulling it towards the center, then pressing gently to keep it there and flipping the ball over so that the tight domed surface of the ball is facing upwards. Place the roll on a baking sheet lined with parchment paper and repeat with each ball. Let the rolls rise until half doubled (about 30 minutes).
  4. Brush the tops of the buns with the egg wash and bake for 20 to 25 minutes until golden on the top and bottom of the buns. Remove and allow to cool before serving.