Homemade, authentic and very tender brioche buns to make super easy at home

Next, we are going to prepare some brioche buns very tender and delicious, which we can take alone or accompanied by sweet or salty. We can’t get bored of them. They keep juicy for a couple of days as freshly made if we store them in an airtight container.

If we do not want to eat them all at once, once baked let them cool completely and well wrapped in plastic wrap. we can freeze them up to two months. Then we simply let them thaw at room temperature and we will take them as freshly made on any occasion.

Inside of briochesMarina Corma

recipe information

    • Preparation time: 30 minutes
    • cooking time: 15 minutes
    • total time: 45 minutes (plus rising times)
    • rations:8
    • Category: pastries
    • type of cuisine: Spanish
    • Calories per serving (kcal):281

Ingredients for the brioches for 8 units

    • 350 g of whole milk
    • 7 g dry baker’s yeast
    • 20g white sugar
    • 1 teaspoon salt
    • 250 g of wheat flour
    • 250 g of flour
    • 25 g unsalted butter at room temperature

Ingredients for the briochesMarina Corma

How to make homemade brioche

We mix 350 grams of whole milk with 7 grams of baker’s yeast, 20 grams of white sugar and 1 teaspoon of salt.

Mix the milk and yeast for the briochesMarina Corma

We put in the bowl 250 grams of wheat flour and 250 grams of strength flour. Let’s pour the milk mixture that we had prepared. We love everything until it is integrated.

Mix the milk and flour of the briochesMarina Corma

Add 25 grams of unsalted butter at room temperature and knead for 20 minutes, until we have a smooth and elastic dough.

Add the butter of the briochesMarina Corma

Transfer the dough to a greased bowl and let it ferment until we see that it has doubled in volume.

We rest the dough of the milk bunsMarina Corma

Degas the dough by flattening it by hand.

We degas the dough of the briochesMarina Corma

Divide the dough into 8 portions of about 110 grams each and round them.

Portion and round the dough of the briochesMarina Corma

We put the balls of dough on a tray with baking paper and let them double the volume again.

We let the dough balls of the brioches restMarina Corma

Preheat the oven to 200 ºC with heat up and down. Brush the buns with a little milk and bake them for 15-20 minutes.

Brush the brioches with milkMarina Corma

Remove the buns from the oven and allow them to cool completely before consuming.

We cool the briochesMarina CormaBrioche textureMarina Corma

Easy preparation summary

    1. Mix the milk with the yeast, sugar and salt
    1. Put the two types of flour in a bowl and mix them with the milk. We love until we integrate
    1. Add the butter and knead until you have a smooth and elastic dough.
    1. Let the dough ferment and double its volume
    1. We degas the dough
    1. Divide the dough and roll it
    1. We put the balls on a tray and let them double the volume again
    1. Bake the brushed buns with milk at 200 ºC, 15-20 minutes
    1. Let cool completely and enjoy!