Saturday, July 21, 2018

Weekend Cooking: Brioche buns

My sous chef and I enjoy cooking together, and we have been experimenting with making bread over the last year or so. We are big fans of the no knead bread recipe that I have previously posted

The other week we were watching Masterchef Australia(which we never miss) and in one of the team challenges they made a  Smoked Salmon on Brioche dish. We haven't done the smoked salmon part, but we have now made the brioche a couple of times, and it's really delicious and not too difficult given that most of the kneading is done in the stand mixer. We also haven't put the sesame seeds on, but we will one day I'm sure.

Brioche Buns

400g 00 flour, plus extra to dust (we are just using normal plain flour)
35g caster sugar
14g / 2 sachets dried instant yeast
3 eggs
40ml olive oil
1 tsp fine salt
3 tsp black sesame seeds
3 tsp white sesame seeds
1 tsp salt flakes
30g butter, melted

Preheat oven to 180C.

Place the flour, sugar and yeast in a bowl of a stand mixer fitted with a dough hook and mix briefly. Add 2 eggs, oil and 185ml water. Mix on high speed for 6 minutes, scraping the sides of the bowl occasionally. Add fine salt and beat for a further 1 minute to make a smooth but sticky dough. Portion dough into 6 balls and place on a lightly floured work surface.

Knock the air from each ball of dough and gently roll to form a smooth ball. Place balls on a paper lined tray, leaving space between each. Lightly dust a large sheet of cling film and place over the balls to cover completely. Set aside, in a warm place, to rise until doubled in size, about 30 minutes.

For the egg wash, place black and white sesame seeds in a small bowl, mix to combine and set aside. Place remaining egg and salt flakes together in a small bowl and whisk to combine. Brush the risen balls of dough with the egg wash and sprinkle with mixed sesame seeds. Place in oven and bake until the surface of the buns are golden, about 15-20 minutes. Remove from oven and while buns are still hot, brush lightly with melted butter. Set aside to cool until serving.

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  1. Nothing like homemade bread. Your buns look uniform and delicious!

    1. Not so sure about uniform, but they certainly were delicious!

  2. I love brioche, but I always thought it was probably too hard. This doesn't look bad at all! Thanks for posting it!

  3. Now I'm wondering why -- although I bake all kinds of breads -- I've never made brioche. This looks easy.

    1. Really very easy, especially seeing as you can put it in the stand mixer and walk away and do other things

  4. Ah, there`s nothing like homemade bread. Thanks for sharing the recipe.

  5. Brioche is a great idea for home baking. Like you, my husband has been trying various breads this year; rye bread and French bread have been his best so far. I always liked the look of French brioche with a little knob on top. Photo here:

    best... mae at

    1. That looks like a step further. Maybe I will challenge him to do that next time we make brioche

  6. How enterprising! Have a great week. Cheers from Carole's Chatter

  7. I saw the world “brioche” for the first time in The Paris Cookbook recently. Now I’m especially interested in trying it. I make something that sounds quite like it, with eggs and sugar and yeast, but my recipe takes a lot more kneading. I’d like to try your recipe as it seems easier.

    1. We are big fans of little or no kneading. Possibly because that sounds like a lot of hard work



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