Sweet brioches: very fluffy and easy to prepare!

Brioche buns are traditional French breads made by combining warm milk, yeast, flour, butter, sugar, and eggs to create an enriched, soft and buttery dough. Once baked, the brioche has a light and airy texture with a golden color. To make it, you will only need a few ingredients: milk, yeast, brown sugar, oil, vinegar, eggs, flour, and butter. The dough is kneaded until smooth then left to rise until double in size. Just before baking, the buns are brushed with an egg yolk mixture and sprinkled with sesame seeds, which not only make them visually appealing but also add a nice crunch to each bite. These Sweet Brioche Buns are perfect for breakfast (simply add butter and fruit preserves), but can also be enjoyed as a side dinner roll to a meaty main dish.

Tips

Make sure that the yeast you use is still active and not expired. The yeast mixture should become foamy after about 10 minutes. If not, the yeast might have expired.

Use all-purpose flour, or if you prefer more gluten development, use bread flour. The buns will be chewier.

Don’t skip the butter and milk (and don’t opt for low-fat varieties), it enriches the dough and adds more flavor.

An egg wash gives the milk brioche a shiny crust, so don’t skip this step.

How to Store Sweet Brioche

Do not store the sweet brioche in the fridge. Instead, wrap it tightly in plastic wrap (or place it in an airtight container) and keep it for up to 3 days. You can also store individually wrapped buns in the freezer for up to 3 months, Allow them to thaw at room temperature before reheating them in the oven.

More Brioche Recipes You’ll Like

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Creamy brioches: fluffy and easy to make!

Brioche Bread: the classic recipe for the rich French bread

Cloud fluffy brioche: the easy recipe to try now

Brioche bread with ricotta cheese and chocolate: the soft and delicious dessert recipe

How To Make Sweet Brioche

Pour warm milk into a deep bowl, then add sugar and yeast, stir, cover, and let stand for 15 minutes.

Then add oil, vinegar, salt, and eggs, and whisk to combine.

Gradually add the flour.

Knead to a fine, sticky dough. Add the cubed butter and continue to knead until the dough is smooth.

Cover the dough and allow it to rise for two hours.

Punch down the dough.

Divide the dough into 9 balls of 170 grams (6 oz) each. Arrange the balls on a baking tray lined with baking paper. Cover with a clean kitchen towel and leave for 30 minutes.

Bake at 180°C/350°F for 20 minutes.