milk brioche buns, a soft and fluffy bread.

Here’s a classic Milk Brioche Buns recipe—soft, fluffy, and slightly sweet, perfect for burgers, sandwiches, or just enjoying with butter.

For the Dough:

For the Egg Wash:

Activate the Yeast:
- In a small bowl, combine warm milk, 1 tsp sugar (from the measured sugar), and yeast. Let sit 5–10 minutes until foamy.
Make the Dough:
- In a large bowl or stand mixer, combine flour, remaining sugar, and salt.
- Add eggs and the yeast mixture. Mix until a sticky dough forms.
- Gradually add softened butter in small pieces, kneading until fully incorporated. Dough should be smooth, elastic, and slightly tacky (about 8–10 minutes by hand or 5–6 minutes in a stand mixer).
First Rise:
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1–1.5 hours, until doubled in size.
Shape the Buns:
- Punch down the dough and divide into 8–10 equal pieces.
- Shape each piece into a smooth ball and place on a parchment-lined baking sheet, leaving space between buns.
Second Rise:
- Cover with a clean kitchen towel or plastic wrap and let rise for another 45–60 minutes, until puffy.
Preheat Oven:
- Preheat to 375°F (190°C).
Egg Wash:
- Whisk together egg and milk. Brush over the tops of the buns for a shiny, golden finish.
Bake:
- Bake 18–22 minutes, until golden brown on top.
- Remove from oven and cool on a wire rack.

💡 Tips for Perfect Brioche Buns:

Use room temperature eggs for better dough incorporation.
Don’t skimp on butter—it gives brioche its signature richness.
For sweeter buns, add 1–2 tbsp honey or increase sugar slightly.
Buns can be stored in an airtight container for 2–3 days or frozen for longer storage.

If you like, I can also give you a quick no-knead milk brioche bun recipe that’s softer and faster for weeknight baking.

Do you want that version too?