Brioche
Homemade Brioche Buns
The Golden Standard – Sweet & Buttery Brioche
This classic brioche recipe uses a high butter-to-flour ratio and a slow-chill method to create a dough that is incredibly easy to work with and yields a pillowy-soft texture.
Baking enriched doughs like brioche requires gentle, consistent heat to ensure the centers cook through without burning the delicate, sugar-rich crust. The Whatever Pan’s cast aluminium construction acts as the perfect baking stone, distributing heat evenly across the base of the buns for a uniform, golden-brown finish. By chilling the dough after the first rise, you allow the flavors to develop and the butter to firm up, making it effortless to shape into perfect rounds using your Jean Patrique prep tools. Whether you’re hosting a summer BBQ or a cozy brunch, these buns bring a touch of Parisian luxury to your table.
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Serves
6
Course
Bread / Side
Prepare
30 mins (+ 3 hours proofing)
Cooks
35 mins
450g/15.8oz white bread flour
2 tsp fine sea salt
50g/1.7oz caster sugar
7g/0.3oz dried active yeast
100ml/3.4fl oz. whole milk
5 large eggs (at room temperature)
1 extra egg, for the egg wash
190g/6.7oz softened salted butter
1 In your Jean Patrique Plastic Mixing Bowl, combine the flour, salt, sugar, and yeast. Gently mix the dry ingredients by hand to ensure even distribution.
2 Add the milk. Using a hand mixer on a slow speed, begin to incorporate the ingredients. Add the 5 eggs one by one, ensuring each is fully absorbed before adding the next.
3 Gradually add the softened butter. Continue mixing until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
4 Cover the bowl with a clean tea towel and leave to rise in a warm spot for 1.5 – 2 hours. Transfer the dough to the fridge for a further 1 hour to firm up.
5 Turn the chilled dough onto a floured surface. Knead gently, then divide and shape into 6 smooth, round balls.
6 Place the dough balls into your Whatever Pan. Leave them to prove and chill for a final 30 minutes.
7 Preheat your oven to 180°C/356°F.
8 Whisk the remaining egg and lightly brush the egg wash over the top of each bun for a professional, high-gloss finish.
9 Bake for 30-35 minutes until the buns are deep golden brown and sound hollow when tapped on the base.
10 Let them cool in the pan for 20 minutes before serving. Enjoy your bakery-fresh brioche!
| Nutrient | Per Serving |
|---|---|
| Energy | 1,750kJ / 418kcal |
| Fat | 22g |
| Saturated Fat | 13g |
| Carbohydrates | 44g |
| Sugars | 8g |
| Fiber | 2g |
| Protein | 11g |
Nutritional information is an estimate per serving.