I love the smell of a freshly baked sweet brioche bun in my house! I am sharing my french grandmothers authentic brioche bread roll recipe, so that you can experience my homemade Sunday breakfast treat with your family.
Learn how to make brioche buns from scratch further below with the step by step recipe.
She would prepare her homemade brioche the night before, the gorgeous looking dough would rest over night and in the morning she would bake it easily without wasting time.
I like this approach and after having tried a few different recipes and dough tactics, I came to the conclusion that her recipe is a solid success!
So in the evening I prepare the yeast dough. I let it rise in it’s own time, work it out again, let it rise over night completely, take the dough the next morning, shape it, leave it to rise a bit more, cover with egg yolks and bake it. That’s it and you can do this easily as well!
It’s a very basic and simple bread, nothing fancy but homemade brioche bun do taste sensational, which is why I love to make brioche. Also this is a recipe that everybody can try because it includes basic ingredients such as regular plain flour, sugar, yeast, salt, eggs, milk and butter.
Use simple all purpose flour to make brioche buns. In India look out for quality Maida, because the flour quality will be the deciding rising factor, with the yeast. We want fluffy brioche buns!
I can also get some wheat grains and walk to the mill so that they transform it into a fine flour, but I don’t. There is a limit to my from scratch options and my time, although the self milling option might not be a bad idea if the grains are quality well dried wheat grains. ?
Just a note for those living in the Indian Subcontinent… I don’t use active yeast made in India since I haven’t found a brand that has been as effective as the ones from Europe.
However, the best option for you to make this brioche bread is to use fresh cube yeast, which should be easily available in the urban and semi rural areas in India.
The brand-less fresh yeast has proofed to work very well! Also, before I keep my freshly made dough to rise, I warm up my oven for a few seconds until it’s nice warm inside and then I just pop in my flour and cloth covered dough so that it can rise beautifully.
I do this because yeast needs to rise in a warm environment, but while following this trick please keep in mind that yeast is a living being and that it will die (and in turn not rise!) if the environment is above 40 Celsius.
Back in Austria, when I visited the hotel management college, we had a heat cabinet where we would keep our doughs to rise and my trick with the oven is basically a copied approach of the heat cabinet.
This brioche recipe is great when you have 1-2 hours spare time in the morning, maybe on the weekend. You could surprise your loved ones with your new baking skills and your sweet homemade breakfast brioche bun.
Normally brioche is turned into one big braided “loaf” but I prefer the bun shape because I tend to give a few away and rolls are just easier to handle in smaller oven.
Brioche Bun Recipe – French Brioche Bread Roll – How to make Brioche below
- 330 grams All Purpose Flour (Maida) (250 + 80 grams seperat for working out)
- 50 grams Sugar
- 2 pinch Salt
- 5 Tablespoons luke warm Milk
- 5 grams dry active yeast or 12 grams fresh yeast
- 2 big Eggs and 1 small Egg or 2½ Eggs
- 130 grams soft Butter
- 2 Egg Yolks
- In a mixing bowl combine the dry ingredients first, 250 grams flour, sugar and salt. Mix the yeast into the luke warm milk (The milk must not be hot or the yeast will die!) and wait until you can see some bubbles form (that's to test if your yeast is alive and healthy). Add the milk and yeast to the dry ingredients.
- Break the Eggs into a bowl and whisk them. Add them too to the flour mixture.
- Mix the whole flour bowl content well and work it out into a half smooth ball. Then add 5 smaller batches of the soft butter to the dough, one at a time and always add some of the remaining 80 grams of flour until you have used it all up.
- Turn the dough into a smooth ball, cover with some flour and a kitchen cloth and place in a warm environment for 2 hours to rise.
- After 2 hours of rising, your dough should be double size and have cracks on top. Work out the dough shortly so that the extra air comes out. At this point I keep it in a covered mold over night out or in the fridge to rest.
- The next morning, work out your dough once again with some extra flour and form into 8 equal balls. Place into a greased mold and keep to rise again for ½ hour. Once they have risen again, preheat your oven to 180 Celsius and mix 2 egg yolks together and brush the yolk on top of the rolls so that they will have a golden finish.
- Bake for 20-25 minutes or until the homemade brioche is done (check and poke into the bread with a skewer, if it comes out clean, it's ready) at 180 Celsius.
- Best enjoyed warm!
How will you enjoy your homemade Brioche bun?
I like to top my brioche bun with the following jam variations:
- Orange Marmalade
- Pear Jam
- Persimmon Jam
- Dandelion Honey
- Mango Jam
- Red Currant Jelly
- Plum Jam
- Peach Jam
- Apricot Jam
- Lingonberry Jam
- Blackberry Jam
- Blueberry Jam
- Papaya Lime Jam
- Strawberry Rhubarb Jam
- Tropical Mix Fruit Jam
- Passion Fruit Strawberry Jam
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