Brioche Buns

Delicious golden brioche buns

As a German I am a bit obsessed with creating the perfect bun. It has taken me quite a while to find the perfect combination of ingredients to make these absolutely gorgeous brioche buns. This recipe is very simple and requires minimal effort but the end result is a dream come true for bread lovers.

“Papa, bitte vergiss nicht mein Einback” (Me to my dad every Sunday morning)

Sunday was big breakfast day in our family. As you probably have read from my other blogs, we are quite traditional in our family and on a Sunday we get together and have a very long breakfast with everything you can think of. It really is more like a brunch. But one thing can never be missed on our breakfast table: brioche buns. In Germany we call them ‘Einback’, which is one bake translated. Basically it means that this bread is only baked once because we also have something called Zwieback, which is two bake and is what we can find here in the UK as rusk. Very complicated but super delicious. And I remember every Sunday morning my dad would go to the bakery and pick up the brioche buns for me. I would shout downstairs as he was walking outside the door “please do not forget my brioche buns”. He knew but I needed to make sure he would not forget. I would normally have them with Nutella and home-made jam. Yummy.

The bun gets its amazing colour from the egg wash. It is important to give this dough enough time to relax and you won’t have any cracks or burns. The dough in the Thermomix only takes a few minutes and the cleaning job is minimal. Just make sure that you leave it in a nice place to rest and do not disturb it during its beauty sleep. I promise you, the patience pays off at the end. It is the golden rule for baking anything bread related with yet. Be patient and you will get your reward.

I use these brioche buns to make some really epic sloppy burgers but you can also make smaller buns for breakfast.


For the dough:
  • 220ml whole milk
  • 50g caster sugar
  • 1 sachet dry active yeast
  • 80g butter
  • 500g plain flour
  • 1/2 teaspoon salt
  • 1 egg
For the egg wash:
  • 2 eggs


Add milk, sugar and yeast to the Thermomix mixing bowl and warm up on setting 2 Min./37°C/Speed 2. 

If you don’t have a Thermomix, place ingredients into a saucepan and warm up until it is lukewarm. Stir at all times with a wooden spoon.

Add butter in small chunks, flour, egg and salt (in this order!) and knead until smooth on setting 2 Min./Teigstufe.

If you don’t have a Thermomix, place the milk-yeast mixture in a large mixing bowl. Add the butter in small chunks, add flour, egg and salt (in this order!) and knead until smooth. This process might take up to 10 minutes depending on your flour consistency and butter temperature.

Cover the dough and leave to rise for two hours. Once risen, take the dough out of the bowl and place it onto a floured surface.

Cut the dough into six even pieces and form balls. Place onto a baking tray lined with greaseproof paper. If you prefer smaller buns, just divide the dough into 8 balls. Cover with a tea towel and leave to rest for another 30 minutes.

Preheat your oven to 200°C.

Uncover the tray. Place 1 egg and 1 egg yolk in a small bowl and whisk slightly. Brush the buns very gently with egg wash and place in the oven for about 15-20 minutes until golden brown. Tip: They are done when you tap them and they sound hollow. Take out of the oven and leave to cool down. Enjoy!

18 thoughts on “Delicious golden brioche buns

  1. Ingrid says:

    Hi Sophia,
    I always get a bit confused when I see active dry yeast in a recipe. Some say it’s interchangable with instant yeast, some say not. What is your opinion?
    Also, our plain flour here in Australia seems to need a bit more liquid in yeast or sourdough recipes. The dough turns out too sticky most of the time and there is quite a bit of dough sticking to the TM bowl. Or do I have the wrong idea? Do you get comments from other readers about the ‘sticky’ issue?
    I love your recipes and am enyoing both your books.
    Cheers from sunny Queensland, Ingrid

    • sophiahandschuh says:

      Hi Ingrid. If you live in Australia I would definitely go for strong white bread flour instead. The plain flour seems to be a bit different and that’s why it might be a little sticky. In terms of yeast, you can definitely use instant yeast or quick yeast just try to avoid fast acting yeast as it is usually a bit too slow 🙂 hope that helps xx

      • Ingrid says:

        Thank you so much for your prompt reply. I will follow your suggestion. American recipes have the same ‘problem’.
        I would also like to thank you for giving metric measurements (another US ‘problem’). I wish every recipe would have metric measurements given; it’s time!
        Cheers, Ingrid

  2. Gail Woodgate says:

    I made these yesterday using Australian plain flour and 2 teaspoons of dry yeast as that is what 1 sachet equates to here. They were great so if you are suggesting to use strong flour and 1 tablespoon of yeast as that equates to your sachets and type of flour I will try again and see what they are like !

    • sophiahandschuh says:

      Hi Fiona you can definitely make a loaf out of it. The best thing would do is to use a 2-pound loaf tin which is large enough to handle that amount of dough. Roll it out into a rectangle and then roll it up on the short end so that it fits the loaf tin. Place the rolled up dough seam side down into the loaf tin and continue with the recipe steps for baking. Hope that helps. xx

  3. Andrea says:

    HI I am from Austria and remember them very well.
    I am now in Australia and would love to get back childhood is extremely humid at the moment would that make a difference ?
    I hardly use my TM because I always think I can do something wrong. I would love to try them but scared it doesn’t work out.
    Please tell me can I use just normal flour ( from Aldi ) or bakers flour?
    Can I also add some raisins – which I love so much?
    how much yeast do i need exactly ?
    looking forward to your reply

    • sophiahandschuh says:

      Hi Andrea, please don’t be scared to try it. It’s so easy and I assure you it won’t make a difference to your dough if it is a little humid. Simply keep it closer to the fridge or even in the fridge instead of the kitchen counter and you will love the results. You can of course use bakers flour and add raisins. It is 15g dried active yeast or 30g fresh yeast. Hope you will like it xx

  4. Regina escalante says:

    i tried to double this recipe and it never rised, what could have gone wrong? i was extremely carefull multiplying everything X2

    • sophiahandschuh says:

      Hi Regina, Did you try and double the ingredients and put them all in the Thermomix at the same time? That is not really a good idea. If you are doubling a large quantity of dough it is usually best to do that in two rounds because otherwise it will not be able to rise well. The yeast cannot work through such large chunks of dough and you risk everything not being incorporated well enough. If you double a dough recipe, try making it in two batches and you will get better results. x

  5. Diana Silva says:

    I searched images for “brioche burger buns”, I found this blog post and I knew that I had to attempt making these! Result: the look and taste are amazing!, but they were dry… I am truly convinced this is my fault because I can’t make bread, it’s always dry. The only dough I master is the pizza one. Any recommendations? Maybe it’s the oven mode (fan, top and bottom heat?).
    Thank you and keep up the amazing website!

    • Sophia Handschuh says:

      Hi Diana, I would say that it was probably overbooked if it was dry. Try next time to bake it a little less. Basically when you think they’re not quite done, take them out and I think you will be surprised, it might be the answer to the question already. Otherwise, maybe try adding a little more water to the dough. It will make shaping a little harder but might affect the buns xx

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