Sweet Brioche Buns

It’s finally happening! My first video has been completed and can be presented to you today! I’m simply overjoyed to be able to show you how to make these little sweet brioche buns. Because, once you know, how to form them, you’ll find it as easy as pie!

Yes, I can assure you, this recipe has been tested thoroughly, meaning: very often. Not only is it a family favorite but I also had to make and remake it until I was satisfied with the footage and the photos.

But … if it had only been the filming and photographing I would have been able to present the film around Easter. The problem was that I highly underestimated my skills concerning cutting and mastering the software for creating an intro and cutting the film. First of all, I created an intro with a software that was not really appropriate for my purpose. Okay. It went straight into the bin. Then I started using the right software, but I didn’t really like the new intro and I finally decided to leave it out. I just used part of the footage for my introduction. Nevertheless, it seems that it took me ages until I got the hang of what I had to do. I must say that finally I am fairly satisfied with the end product, though, and I intend to work on my skills in the future.

I chose these little brioche buns for my first video because I thought that showing you how to form them is so much easier than describing the process in words. And for you, it is much easier to understand.

Now watch the video:

You can also use the recipe to make one loaf of brioche. You could just form 3 strings and make a plaited loaf. Tastes equally delicious!

You can also prepare the dough in the evening and leave it in the fridge overnight. I would allow it to rise in the evening, then put it into the fridge and after taking it out in the morning, form the buns and leave to rise again and take on room temperature (for about 20-30 minutes) before baking.

These buns can also be frozen and defrosted when needed.

Sweet Brioche Buns

for about 8 buns:
500 g (4 + ¼ cups) flour, all purpose
50 g (1/4 cup) sugar
some vanilla essence or 1 tablespoon vanilla sugar
1 pinch of salt
1 sachet (7 g) dried yeast
100 g (1/3 – ½ cup) soft or melted butter
250 ml (1 cup) lukewarm milk
1 egg
1 egg yolk
1 or 2 tablespoons rum

for the egg wash:
1 egg yolk
2 tablespoons milk

Combine the flour, sugar, salt and dried yeast in a large bowl or in the bowl of your food processor. Add the eggs to the milk and use a fork or a whisk to combine well. Add the egg-milk mixture, the vanilla, the butter and the rum to the flour. Knead thoroughly until the dough pulls away from the sides of the bowl and has a smooth and velvety texture. You can knead by hand or with a food processor. Cover with a towel and leave to rise for 1-2 hours. The dough should double in volume.

Preheat the oven to 180°C (350°F, gas mark 4).

Turn the dough onto a lightly floured surface and knead into a thick roll. Cut the roll into 8 equal pieces. Cut each piece into two. Roll each little piece to a long, thin roll of about 35-40 cm (1 ft to 1ft and 4 inches). Use the instructions on the video or on the photos to form little buns. Leave to rise again for 20-30 minutes. For the egg wash, mix the egg yolk and the milk and brush the buns with it.

Bake in the preheated oven for about 20-30 minutes until golden brown.

A step-by-step guide to forming the sweet brioche buns:

Here is the recipe for printing: