Always vegetarian, often vegan

Brioche buns

These buns are really delicious for a Sunday breakfast and they will certainly be on our table during Christmas breakfast.
Voorbereiding 10 minutes
Bereiding 25 minutes
Time for rising 1 hour 30 minutes
Totale tijd 2 hours 5 minutes
Course: Bread
Keyword: Bread
Porties: 12


  • 1 kilo white flour
  • 80 g fresh yeast
  • 400 g (vegetable) milk
  • 80 g sugar
  • 3 eggs
  • 150 g butter
  • 15 g salt


  • Heat the milk to 35 degrees (lukewarm, slightly below body temperature). Add the fresh yeast, broken into chunks, and a tablespoon of sugar. Stir well and let stand until a foamy head forms. If your mixture is on a cold countertop, put it on a wooden board so that the mixture doesn't cool down too quickly.
  • Now mix the flour, sugar, the eggs and butter together in the food processor. Add the yeast mixture and knead the dough for two minutes. Now add the salt. Salt reduces the effect of the yeast, which is why we add it a little later. Now knead until you have a smooth dough. The butter and eggs make it a bit moister than normal bread dough.
  • Now let rise for 30 minutes in a warm place with a tea towel on top.
  • Now beat the dough well so that the air goes out.
  • Divide the dough into equal portions and shape each bun separately. We do that by flattening the dough on the counter, rolling it up and then tucking the four ends under. Then turn it around with your hands.
  • Place the buns on a baking tray lined with parchment paper. Keep enough distance because the balls will get bigger by the second row. Now let rise for 60 minutes.
  • Preheat the oven to 200 degrees.
  • Now separate the third egg and beat the egg yolk. Brush each ball with a little egg yolk. Bake the buns in the preheated oven for about 20 minutes. Take out a bun and tap the bottom. If it sounds hollow, the bun is cooked and ready.
  • Let the buns cool on a wire rack.
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