Small Brioche Buns

I am trying a different recipe for these small brioche buns. This is work in progress.

See my other recipes as well.







  • 450g of Strong Flour (13g to 14g of Proteins per 100g of flour)
  • 10g kosher salt
  • 50g white sugar
  • 7g bread yeast (I use the DCL Saf Yeast)
  • 100ml of warm milk
  • 4 eggs (for the dough) + 1 egg for the wash
  • 190g of salted, cubed, softened butter

How to make:

  • Warm the milk and dissolve the yeast into it with a bit of sugar
  • Place flour, salt and sugar in a mixer with a dough hook
  • Add milk, yeast, and eggs and mix for 10 minutes.
  • After the 10 minutes have passed, cut the butter into cubes
  • Add butter to the dough over 8 minutes (a few cubes at a time).
  • Let bread rise for 90 minutes
  • Put into the fridge for 60 minutes
  • Bring out of the fridge and separate into six portions
  • Make small balls with each portion by rolling the dough on itself (similar to making other breadsticks)
  • Place onto a silicone sheet and cover with a towel for 30-40 minutes. They will rise again.
  • Use an egg wash to cover the buns.
  • Place into a pre-heated fan oven at 160 degrees. For approximately 15-20 minutes or until nicely golden.




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