BRIOCHE · MEDIUM
Sourdough Brioche Buns
Rich, glossy, bakery-style brioche buns — perfect for burgers or French toast.
45 min
Prep
14h
Rest
18 min
Bake
8 buns
Yield
Medium
Difficulty
Total time: 15h
Ingredients
Steps
1
Gradual kneading. ⏱ 15 min
2
Bulk and shape. ⏱ 5 hours
3
Overnight proof. ⏱ 10 hours
4
Bake and glaze. ⏱ 18 min
Step-by-step baking
1
Knead Knead dough 5 min, then add butter gradually and knead 8 min more. ⏱ 15 minutes
2
Bulk Ferment 4 h. Divide into 8 balls and shape smooth. ⏱ 5 hours
3
Proof Refrigerate overnight in a tin until pillowy. ⏱ 10 hours
4
Bake Egg-wash, scatter seeds, and bake at 185°C for 18 min. ⏱ 18 minutes
Tips
🧈 Butter Tip
Add cold butter in pieces — it should disappear into the dough.
🍔 Serving
Split and toast in butter for the ultimate burger experience.