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The Fluffiest Brioche Buns

Made using the tangzhong method, these brioche buns are light, buttery and pillow-y soft! They can be enjoyed freshly baked or lightly toasted, and they make the best burgers I have ever tasted. 
4.53 from 134 votes


For the tangzhong:

  • 18 grams (2 tablespoons) bread flour
  • 60 grams (¼ cup) whole milk
  • 25 grams (2 tablespoons) water

For the dough:

  • 180 grams (¾ cup) whole milk, lukewarm
  • 9 grams (1 tablespoon) active dry yeast
  • 30 grams (2 ½ tablespoons) sugar
  • 415 grams (3 ¼ cups) bread flour
  • 10 grams (1 ½ teaspoons) kosher salt
  • 1 large egg
  • 1 egg yolk
  • 43 grams (3 tablespoons) unsalted butter


  • Egg wash: 1 egg + 1 tablespoon water
  • 43 grams (3 tablespoons) melted butter


Make the tangzhong:

  • Combine all of the tangzhong ingredients in a saucepan, whisking until no lumps remain.
  • Place the saucepan over medium heat, whisking or stirring constantly, until thickened, about 3 minutes.
  • Remove from heat and let it cool to room temperature.

Make the dough:

  • In a small bowl, combine the lukewarm milk (between 98 and 105 degrees F), yeast and sugar. Cover with a towel and let it stand for 5 to 10 minutes or until foamy. Reserve.
  • Whisk the flour and salt in the bowl of your stand mixer.
  • Start the mixer on low, fitted with the paddle attachment. While running, add the yeast mixture. Let it run for a few seconds before adding the tangzhong, followed by the egg and egg yolk. Mix until a shaggy dough forms.
  • Remove the paddle attachment and change to the hook attachment.
  • Start kneading and add the butter, one tablespoon at a time. Do not add the next tablespoon until the first one is fully incorporated.
  • Once all the butter is incorporated, let the stand mixer knead the dough for 8 to 10 minutes or until smooth and elastic.
  • Form a ball with the dough and place it in a greased bowl. Cover with a kitchen towel and place it in a warm spot (like your oven, turned off) for 1 to 2 hours, or until doubled in size.
  • Gently punch the dough to deflate it. Using a bench knife, portion the dough into 8 equal pieces, about 95g each. Form the dough portions into small balls and place them on a parchment paper-lined baking sheet, making sure they have space to double in size. Cover with the towel and let it rise again, for up to 1 hour or until puffy.
  • Preheat oven to 375 degrees F for at least 15 minutes.
  • Brush the buns with egg wash (1 large egg beaten with 1 tablespoon water), then bake for 15 to 18 minutes, or until golden brown.
  • Remove the buns from the oven and immediately brush them with the melted butter. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely



For smaller buns, divide the dough into 12 pieces instead of 8. You can make them even smaller, as sliders. Time to bake will be slightly shorter.


If adding toppings, like seeds or flaky salt, sprinkle them on the buns after brushing with egg wash.

Make Ahead:

You can make the dough and let it do the first rise at room temperature. Once doubled, cover with plastic and refrigerate overnight or for up to 2 days.
When ready to use, remove from the fridge and continue with step 8.


Please read the post before substituting the ingredients.


While these buns are best eaten freshly baked, they can be stored - tightly wrapped or in a ziploc bag - for up to 3 days. Make sure they are completely cool before placing in the fridge.


For longer storage, freeze them for up to 3 months.
To freeze, tightly wrap each cooled bun individually. Then place on a baking sheet and freeze until solid. Once frozen, transfer the wrapped buns to a freezer bag.


Thaw at room temperature or in the oven at 350 degrees F for about 30 minutes.


Serving: 1bun, Calories: 426kcal, Carbohydrates: 65g, Protein: 13g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Cholesterol: 118mg, Sodium: 223mg, Fiber: 2g