• Skip to primary navigation
  • Skip to main content
  • Skip to footer

My Blueberry Basket

Food Blog

  • Blog
  • Recipes
  • Photography
  • About
    • About
    • Disclosure and Privacy Policy
  • Contact
  • Deutsch

Sweet Brioche Buns

May 17, 2016 by Simone

photo of sweet brioche buns

 

German-blog-entry2

It’s finally happening! My first video has been completed and can be presented to you today! I’m simply overjoyed to be able to show you how to make these little sweet brioche buns. Because, once you know, how to form them, you’ll find it as easy as pie!

photo of sweet brioche buns

 

Yes, I can assure you, this recipe has been tested thoroughly, meaning: very often. Not only is it a family favorite but I also had to make and remake it until I was satisfied with the footage and the photos.

 

photo of sweet brioche buns

 

But … if it had only been the filming and photographing I would have been able to present the film around Easter. The problem was that I highly underestimated my skills concerning cutting and mastering the software for creating an intro and cutting the film. First of all, I created an intro with a software that was not really appropriate for my purpose. Okay. It went straight into the bin. Then I started using the right software, but I didn’t really like the new intro and I finally decided to leave it out. I just used part of the footage for my introduction. Nevertheless, it seems that it took me ages until I got the hang of what I had to do. I must say that finally I am fairly satisfied with the end product, though, and I intend to work on my skills in the future.

I chose these little brioche buns for my first video because I thought that showing you how to form them is so much easier than describing the process in words. And for you, it is much easier to understand.

 

Now watch the video:

 

You can also use the recipe to make one loaf of brioche. You could just form 3 strings and make a plaited loaf. Tastes equally delicious!

You can also prepare the dough in the evening and leave it in the fridge overnight. I would allow it to rise in the evening, then put it into the fridge and after taking it out in the morning, form the buns and leave to rise again and take on room temperature (for about 20-30 minutes) before baking.

These buns can also be frozen and defrosted when needed.

 

photo of sweet brioche buns

 

Sweet Brioche Buns

for about 8 buns:
500 g (4 + ¼ cups) flour, all purpose
50 g (1/4 cup) sugar
some vanilla essence or 1 tablespoon vanilla sugar
1 pinch of salt
1 sachet (7 g) dried yeast
100 g (1/3 – ½ cup) soft or melted butter
250 ml (1 cup) lukewarm milk
1 egg
1 egg yolk
1 or 2 tablespoons rum

for the egg wash:
1 egg yolk
2 tablespoons milk

Combine the flour, sugar, salt and dried yeast in a large bowl or in the bowl of your food processor. Add the eggs to the milk and use a fork or a whisk to combine well. Add the egg-milk mixture, the vanilla, the butter and the rum to the flour. Knead thoroughly until the dough pulls away from the sides of the bowl and has a smooth and velvety texture. You can knead by hand or with a food processor. Cover with a towel and leave to rise for 1-2 hours. The dough should double in volume.

Preheat the oven to 180°C (350°F, gas mark 4).

Turn the dough onto a lightly floured surface and knead into a thick roll. Cut the roll into 8 equal pieces. Cut each piece into two. Roll each little piece to a long, thin roll of about 35-40 cm (1 ft to 1ft and 4 inches). Use the instructions on the video or on the photos to form little buns. Leave to rise again for 20-30 minutes. For the egg wash, mix the egg yolk and the milk and brush the buns with it.

Bake in the preheated oven for about 20-30 minutes until golden brown.

 

A step-by-step guide to forming the sweet brioche buns:

photo of sweet brioche buns

photo of sweet brioche buns

photo of sweet brioche buns

 

 

Here is the recipe for printing:

Sweet Brioche Buns
Recipe Type: baking
Author: Simone Weinwurm | www.myblueberrybasket.com/en
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 8
Enjoy these little sweet brioche buns and serve them for breakfast or in the afternoon.
Ingredients
  • 500 g (4 + ¼ cups) flour, all purpose
  • 50 g (1/4 cup) sugar
  • some vanilla essence or 1 tablespoon vanilla sugar
  • 1 pinch of salt
  • 1 sachet (7 g) dried yeast
  • 100 g (1/3 – ½ cup) soft or melted butter
  • 250 ml (1 cup) lukewarm milk
  • 1 egg
  • 1 egg yolk
  • 1 or 2 tablespoons rum
  • [br]
  • [b]for the egg wash:[/b]
  • 1 egg yolk
  • 2 tablespoons milk
Instructions
  1. Combine the flour, sugar, salt and dried yeast in a large bowl or in the bowl of your food processor. Add the eggs to the milk and use a fork or a whisk to combine well. Add the egg-milk mixture, the vanilla, the butter and the rum to the flour. Knead thoroughly until the dough pulls away from the sides of the bowl and has a smooth and velvety texture. You can knead by hand or with a food processor. Cover with a towel and leave to rise for 1-2 hours. The dough should double in volume.
  2. Preheat the oven to 180°C (350°F, gas mark 4).
  3. Turn the dough onto a lightly floured surface and knead into a thick roll. Cut the roll into 8 equal pieces. Cut each piece into two. Roll each little piece to a long, thin roll of about 35-40 cm (1 ft to 1ft and 4 inches). Use the instructions on the video or on the photos to form little buns. Leave to rise again for 20-30 minutes. For the egg wash, mix the egg yolk and the milk and brush the buns with it.
  4. Bake in the preheated oven for about 20-30 minutes until golden brown.
3.3.3077

 

 

 

 

Filed Under: My Afternoon Tea, My Breakfast, My Desserts and Baking Tagged With: baking, brioche, buns, vegetarian

Previous Post: « Vanilla-Chocolate Cream Puffs
Next Post: Spaghetti with Avocado-Cashew Pesto »

Reader Interactions

Comments

  1. AvatarSamanta says

    May 5, 2020 at 15:50

    Hi simone,
    I chanced upon this recipe when i was trying to find something new to bake. Loved it. Definitely a keeper. The buns turned out well and managed to follow the twists. Left out the rum. Tasted delicious. Thank you so much for sharing.

    • AvatarSimone says

      May 5, 2020 at 17:11

      Hi Samanta, thanks a lot for your lovely comment. Well, once you know how to do the “twists”, it’s quite easy, isn’t it!
      All the best, Simone

  2. AvatarNaz says

    April 27, 2020 at 0:32

    This recipe is easy to follow and the dough smells like a dream!! Buns turned out exactly like the images provided. Thank you so much for sharing 🙂

    • AvatarSimone says

      April 28, 2020 at 7:22

      Hi Naz, it’s great to meet you here and thanks a lot for your lovely comment!
      All the best, Simone

  3. AvatarJane says

    April 25, 2020 at 16:25

    Hi Simone, I chanced upon your post and I baked it today.. Its soft.. I hope tomorrow when I eat it will be soft too.. but I couldnt get the same colour texture as you.. mine was lighter and well, the twist isn’t as beautiful as what you did… please share more cakes recipes in videos…

    • AvatarSimone says

      April 28, 2020 at 7:21

      Hi Jane, so nice to meet you here. And I’m so glad you like my recipe!
      All the best, Simone

  4. AvatarMorz says

    January 19, 2020 at 12:35

    I don’t usually comment but these buns are absolutely delicious! I used the bread maker on dough setting just for the kneading and proofing. Then I made little buns with chocolate filling and put them into a big pan to create a big pull-apart bread. Just wanted to also add that I doubled the sugar because we like sweet bread and it was perfect!! Thank you so much for sharing this recipe. I will definitely be making this regularly for my family 🙂

    • AvatarSimone says

      January 19, 2020 at 13:32

      Hi, thanks for your comment! I love your idea of using a chocolate filling and baking them as a pull-apart bread. This sounds wonderful! I’ll definitely try this, too! And I am so glad that you love my recipe! 😊 Thanks!
      All the best, Simone

  5. AvatarMostafa hozayen says

    January 18, 2020 at 2:16

    39 yo Man that was the First time to bake anything from scratch , you made so easy. Thanks for the amazing recipe and the video too, didn’t use the rum but I sprinkled some sugar on top , its still in the oven but the dough smelled awesome..Thanks again

    • AvatarSimone says

      January 19, 2020 at 13:29

      Hi there, thanks for you comment! Yes I agree, this recipe also works well without rum. And sprinkling some sugar on top is a wonderful idea!
      All the best, Simone

  6. AvatarSara says

    January 15, 2020 at 11:36

    My daughter likes a slice of brioche for breakfast, and no matter which recipe I tried or how much butter and eggs were in it, it came out a bit too light, almost crumby and not very sweet tasting.
    I made this recipe into a loaf and a few rolls, and this is it! This is the recipe that will replace my daughter’s favorite store bought brioche. She says that where it differs from the store bought stuff, this tastes even better. A total winner no matter what shape I make it into! I’ll be making it at least once a week. Thanks!

    • AvatarSimone says

      January 19, 2020 at 13:28

      Hi Sara, what a lovely comment you posted here! Thanks a lot! I’m so glad your daughter likes her “new” brioche. And yes, I make them very often too. It’s also one of my favorite recipes! 😉
      All the best, Simone

  7. AvatarSteve Clark says

    November 23, 2019 at 2:18

    Ahhh! This is the brioche recipe I’ve been looking for. Soft, buttery, literally pull-apart goodness that’s perfectly sweet. I’ve recently tried 2 other recipes that involved really long rise & refrigerate times, and they weren’t moist and were kind of croissant-crumbly. Your dough recipe really rises very well- (I actually used half self-rising flour & half AP for an extra puff). The braided roll shape is so fancy and rustic- blue ribbon for this one!

    • AvatarSimone says

      November 23, 2019 at 12:15

      Hi Steve,
      I’m so thrilled they turned out the way you wanted them to be! 😊
      All the best,
      Simone

  8. AvatarJesse Busek says

    November 22, 2019 at 17:34

    hi Simone! Can I use active dry yeast for this recipe?

    • AvatarSimone says

      November 23, 2019 at 12:02

      Hi Jesse,
      well, I used instant yeast. Hope you can get it.
      All the best, Simone

  9. AvatarSteve Clark says

    November 21, 2019 at 19:10

    Hi,
    This looks like a soft, fluffy brioche. I am looking forward to making it! Is the yeast active dry or instant?
    Thanks

    • AvatarSimone says

      November 21, 2019 at 20:01

      Hi Steve,
      I used instant yeast. I hope your brioche buns will turn out all right! I’ll keep my fingers crossed! 😉
      All the best,
      Simone

      • AvatarSteve Clark says

        November 22, 2019 at 19:04

        Thanks!

  10. AvatarAliya says

    November 12, 2019 at 10:46

    Hello Simone,
    These little buns are amazing, never thought I can pull off making brioche!!! My whole family loved them, even my neighbor:).
    I will definitely make this for thanksgiving and Christmas!

    Thank you for the awesome recipe!!

    • AvatarSimone says

      November 12, 2019 at 19:18

      Dear Aliya,
      Thanks a lot for your lovely words. I’m really glad that you like this recipe. Send my best regards to your family and your neighbor! 😉
      All the best, Simone

  11. AvatarMandy says

    July 17, 2019 at 10:47

    Hi Simone

    I am going to try the recipe, but just wanted to know if you have to add the rum? Is there something non-alcoholic that can be used as a substitute?

    • AvatarSimone says

      July 20, 2019 at 17:04

      Hi Mandy, the rum is optional. You can leave it out and the buns will still taste delicious! 😉
      All the best, Simone

  12. AvatarZsuzsa says

    April 4, 2019 at 19:45

    Is it possible to make the dough in the evening and bake the buns in the morning?

    • AvatarSimone says

      July 20, 2019 at 17:07

      Hi Zsuzsa,
      yes, you can do this. But leave the dough in the fridge! The next morning, take it out one hour prior to baking so it can get room temperature.
      All the best, Simone

  13. AvatarMary Anne says

    February 20, 2019 at 18:06

    Thank you for this delicious recipe! The video is so simple that even I managed to follow the instructions (as someone who never bakes). Xxx

    • AvatarSimone says

      February 22, 2019 at 16:49

      Thank you for your lovely comment. I’m very pleased that you like the recipe and found the instructions easy to follow!
      All the best, Simone

  14. AvatarJasmin says

    February 4, 2019 at 23:52

    Could I used vanilla extract instead of vanilla sugar? I don’t have any in the pantry.

    • AvatarSimone says

      February 6, 2019 at 17:27

      Hi Jasmin,
      yes, no problem at all! 😉
      All the best, Simone

  15. AvatarJessica says

    January 23, 2019 at 0:25

    Hi Simone,
    Your brioche recipe is fantastic…
    But I made some alteration, I replaced sugar with 1/4 can of condensed milk ( i ran out of sugar and i am just replace it by 30gr sugar from condensed milk)
    My brioche turns out beautifully and very delicous.
    Since my batter turns out to be too liquid, I did add 1/4 cup more flour…next time i will reduce the liquid…
    Thanks a lot

    • AvatarSimone says

      January 27, 2019 at 18:27

      Hi Jessica,
      I’m so pleased to hear that you like this recipe. And what a wonderful idea to replace the sugar with condensed milk! I’d never have thought of that if I had run out of sugar. Very clever! I’d probably have used some honey instead. 😉
      All the best, Simone

  16. AvatarCarmen says

    October 29, 2018 at 3:11

    Hello! The recipe seems great. I enjoy really sweet bread, would I be able to substitute the milk for sweetened condensed milk? Would you recommend using bread flour instead of all-purpose?

    • AvatarSimone says

      October 29, 2018 at 15:38

      Hi Carmen, to be honest, I’ve never tried sweetened condensed milk. If you try, don’t use 1 full cup of condensed milk. That would definitely be too much. I would probably use ¼ – ½ cup and mix it with some lukewarm water to get 1 full cup.
      As for the bread flour, I don’t think I would use it for the brioche buns as I assume they would turn out heavier and denser. I always all purpose flour and they have always turned out really well. But please give me a small note if you experiment with condensed milk and bread flour!
      All the best, Simone

  17. Avatariva says

    September 4, 2018 at 10:08

    Hi ,
    Just wondering if one can use some filling in them ,i.e poppyseed or wallnut or cream cheese ? That would be something like “kolace”
    Many thanks

    Iva

    • AvatarSimone says

      September 5, 2018 at 16:24

      Hi Iva,
      using some kind of filling is quite difficult if you form the buns like I did in the video. But of course, this yeast dough can be used in many different ways, e.g. you can make rolls with some kind of filling, like blueberries, cream cheese, etc. Go to the blueberry cinnamon rolls recipe to get some inspiration.
      All the best, Simone

  18. Avatarshanice says

    December 17, 2017 at 3:50

    hey simone i wanted to give these as a present and i just wanted to know how long the texture can be maintained and how they can be kept and for how long? so sorry for the many questions, thanks so much in advance!

    • AvatarSimone says

      December 17, 2017 at 18:05

      Hi, first of all, I’m really pleased that you found my recipe and want to give the buns as a present to someone. 😊 Thanks.
      Well, the buns are at their best when they are freshly baked, so they are best when eaten on the day of baking. You can keep them in an airtight box for 2-3 days, though. What you can also do is, bake them in advance, freeze them and defrost them at room temperature for about 3-4 hours. Hope I could help you. Contact me again, if you have further questions! 😊
      All the best, Simone

  19. AvatarAngela says

    March 26, 2017 at 15:34

    Hello! I was wondering if you have tried the recipe in a bread maker! Looks great!!
    Thank you!

    • AvatarSimone says

      March 26, 2017 at 17:41

      Hi Angela, I am sorry, I haven’t tried the recipe in a bread maker yet. But I assume that making the dough should work equally well in a bread maker. I would remove the dough right before forming the buns (after rising, that is).
      There’s one thing, though. Check, what the largest quantity of ingredients is that your bread maker can process, as you don’t want to fill in too much and then the sticky dough starts to overflow! That’s exactly how I ruined my old one! 😉
      All the best and do let me know how everything turned out!
      Simone

  20. AvatarAngela B. says

    March 19, 2017 at 18:48

    Baked my first batch of Sweet Brioche Buns this morning. They turned out great. I can’t post a photo on here. But I will make them again. This recipe is a keeper!

    • AvatarSimone says

      March 20, 2017 at 10:44

      Hi Angela, so glad you like my recipe! 🙂 I love these buns as well and make them ever so often! 😉
      All the best, Simone

  21. AvatarAaron says

    January 11, 2017 at 23:07

    I used the weights in the recipe, but my dough turned out too wet (like cake batter) and I had to add more flour until it formed a dough ball.

    • AvatarSimone says

      January 13, 2017 at 16:15

      I am sorry to hear this, Aaron. I use this recipe at least once a week to bake some brioche buns and it always works fine with me. Just try to use less milk the next time you try this recipe as some types of flour require less milk. I’m sure, it’ll turn out all right! 😉
      All the best, Simone

  22. AvatarJanet says

    August 10, 2016 at 11:51

    I do not have any rum in my pantry. Is it possible to leave it out? Or can I substitute it with something else?

    • AvatarSimone says

      August 12, 2016 at 10:25

      Hi Janet, yes, leaving out the rum is totally okay. The rum just adds a little twist to the flavor, but the buns taste equally delicious without. Hope you’ll love the buns as much as I do!
      All the best, Simone

  23. AvatarLucy @ Globe Scoffers recipes says

    May 19, 2016 at 20:06

    These look perfect! I would love them for my breakfast, thanks for sharing

    • AvatarSimone says

      May 23, 2016 at 7:42

      Dear Lucy! Thank you so much for your lovely comment! Yes, they are wonderful for breakfast! But you can freeze them after baking and just defrost them for breakfast! Works really well! 🙂
      All the best, Simone

Footer

About

AvatarWelcome to my blog. My name is Simone Weinwurm and I am the person behind it. Cooking, photography and music, these are my great passions. In my blog you will find comfort food, healthy recipes, inspiring music and much more. Read More…

Instagram

Early morning sunshine in February, invigorating s Early morning sunshine in February, invigorating signs of spring and a cup of tea ... a joy to behold

#tv_living #ig_countryside #aquietstyle #rsa_rural #theartofslowliving #rural_love #tv_lifestyle #chasinglight #acertainslantoflight #igw_light #everything_imaginable #vzcomade #myblueberrybasket
Wouldn‘t it be lovely to live in such a pretty h Wouldn‘t it be lovely to live in such a pretty house! 
#vzcomood #lakedistrictuk #lakedistrict #stonehouse #vzcomade #myblueberrybasket #rsa_rural #rsa_vsco #rustic #click_dynamic #tv_living #acertainslantoflight #infinity_magazine_vsco #travel_uk #rsa_streetview #tv_europe
Stairs always take you somewhere, either up or dow Stairs always take you somewhere, either up or down. I‘d rather go up. What about you? 
#staircases #theartofslowliving #darlingescapes #brilliantmoments #tv_living #bw_addiction #myblueberrybasket #letsgosomewhere
Quail eggs. I got these tiny little beauties a few Quail eggs. I got these tiny little beauties a few days ago. They appear so fragile and yet so strong. But most of all, they are simply delicious. 
#tv_living #stilllifegallery #still_life_gallery #igworldclub_food #chasinglight #justgoshoot #acertainslantoflight #makemoments #toldwithexposure #acolorstory #foodstyling #beautifulcuisines #foodphotography #tv_stilllife #tv_lifestyle #tv_living #click_vision #mybluberrybasket #infinity_magazine_vsco #infinity_magazine #bonappetitmag #f52grams #tv_foodlovers  #darktablemood #rsa_vsco #click_dynamic #darktablemood #darkfeed #theartofslowliving
Nature always has the power to give me pleasure an Nature always has the power to give me pleasure and joy! In this collection you‘ll find some beauties of my garden, photographed  late in the afternoon, catching the last rays of sun. 
#infinity_macro_details #naturephotography #life_details #acertainslantoflight #igw_details #toldwithexposure #nature_photo #myblueberrybasket #ig_bliss_macro #fiftyshades_of_nature_ #macro_mood #tv_flowers
Apple Galette with Gingerbread, just like my grann Apple Galette with Gingerbread, just like my granny used to make it. 
On the blog now! Link in profile.
„Music, once admitted to the soul, becomes a sor „Music, once admitted to the soul, becomes a sort of spirit, and never dies.“ (Edward Bulwer-Lytton)) I am always amazed by the boundless power of music. It was only yesterday that I listened to a wonderful concert in which musicians of different genres played together so wonderfully, touching my soul and giving me endless peace. 
What effect does music have on you? 
#tv_living #chasinglight #acertainslantoflight #cellolove #infinity_macro_details #jj_still_life #igw_details #musicismylife #cellopassion #thehub_details #transfer_visions #makemoments #infinity_magazine_vsco #cellolove
I just found this photo of a fig and walnut cake w I just found this photo of a fig and walnut cake which I made when my dear friend Krista of @living_on_cookies came to visit me some time ago. Having long chats with lovely friends and enjoying their company is so comforting. Don‘t you agree? Thank you, Krista, for being such a dear friend! 💕
Summer Time - almost gone now Summer Time - almost gone now
Load More... Follow on Instagram

Copyright

© My Blueberry Basket, 2020, All rights reserved. All texts and photographs copyrighted to My Blueberry Basket, unless otherwise noted. Unauthorized use and/or duplication of this material, also in part or in revised form, without express and written permission from this site’s owner, is strictly prohibited. Send inquires for licensing, general, or commercial use to simone(at)myblueberrybasket(com)

Disclosure and privacy policy

Disclosure and Privacy Policy

Follow Us On Pinterest

My Blueberry Basket

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more