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I just love these brioche buns – luxury buns to enjoy for a special breakfast, lunch or any time.

They are very easy to make, but you need a little patience as the dough has to rest overnight. But it will all be worth it, I promise!


French brioche (basic recipe), yield: 24

  • 3 ¼ cup (400 g) all-purpose flour
  • 4 tablespoons (35 g) powdered milk
  • ¼ cup (50 g) regular sugar
  • ¼ teaspoon salt
  • 1 ¾ oz. (50 g) fresh yeast
  • ¼ cup (50 ml) tepid water
  • 3 large eggs + 1 egg yolk (use the leftover egg white to brush the buns before baking)
  • ½ cup + 1 tablespoon (150 g) butter, at room temperature
  • nib or pearl sugar, to decorate

Preheat the oven to 350 ˚F (180 ˚C).

Put all the dry ingredients into a mixing bowl.

Dissolve the yeast in the tepid water and add it to the flour mixture. Stir in the eggs, egg yolk and butter.


Use the dough hook attachment and mix on medium speed for about 20 minutes.


The dough may seem too sticky at first, but after 20 minutes it will be soft and smooth.


Leave to rise for about 45 minutes, room temperature.



After 45 minutes, spray the top of the dough with baking spray, cover the bowl with plastic wrap and place in the fridge for at least 6 hours or preferably overnight.

Remove the dough from the fridge to allow it to come to room temperature.


Divide in 24 pieces and roll into neat balls. Place the buns on a lined baking tray or use small molds or mini pans.






Brush them with the leftover egg white and sprinkle with sugar nibs or pearl sugar.


Bake for about 15 minutes. The baking time depends on your oven and the size of the buns.


So good.


Brioche – it’s so easy it’s like magic..




  1. Where are those little ceramic baking molds from??? I love them!

    We just spent a week in France and the little Brioche au Sucre buns were one of my favourites to get in the bakeries there! Have been looking for a recipe to try and recreate them at home because no where here in Vancouver sells them. This looks like the perfect one, I can’t wait to make them! Mmmmm memories of Paris! 

    • Team Passion4Baking Reply

      Hi Janessa, thank you for your kind words, the little ceramic baking molds are from IB Laursen.
      Happy baking!

      -Team Passion4Baking

  2. these look delicious!! my mother loves brioche a lot so i’ll be making these for her soon.  

    what food scale do you use? there is the one in this recipe and another one in your ‘sweet rolls with vanilla & strawberry’ recipe. i’ve been searching for a good food scale after i ruined a cookie recipe, by putting too much flour, but i dont know what to buy. pls help

    • Team Passion4Baking Reply

      Hi jay, we recommend using a digital scale since this type will give you more precise measurements.
      Good luck with the brioche baking!

      -Team Passion4Baking

    • Team Passion4Baking Reply

      Hi Pilar, yes you can, though fresh yeast is always the best.. 😉

      -Team Passion4Baking

  3. Hi 🙂

    Since I don’t have any powdered milk at hand and in the stores it comes only in big expensive packages (which I don’t need because I never use it) how can I substitute it?

    Thanks a lot,

    • Team Passion4Baking Reply

      Hi Flavia, you can subsitute the tepid water for tepid whole (full fat) milk, and then omit the powdered milk. I promise that the brioche buns will still be utterly delicious.. 🙂

      -Team Passion4Baking

  4. Thank you again for the helpful informatio! I loooove your recipes and your blog!



  5. Hi Manuela,
    If I want to use dry yeast,how much I should use ? How mach is equal to 50 gr fresh yeast?

    • Team Passion4Baking Reply

      Hi Arletete, 12 grams regular dried yeast is quite close to 50 grams fresh yeast.
      Happy baking!

      -Team Passion4Baking

  6. Hi, I really like the recipe, I will bake it. I want to ask something that how can I find your pink kitchen scale, what is the brand of it?  🙂 thanks  

  7. Hy manuela.. Dis is really great recipe I do want to try but Im just 
    Confused about yeast 50g is equal to 16tsp. So do i hve to use 16tsp .. Plz tell.

    • Team Passion4Baking Reply

      Hi Shyel, it is easier to get the correct amount if you weight the yeast. You will need 50 grams fresh yeast for this recipe.
      Happy baking!

      -Team Passion4Baking

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  10. This looks delicious! Is it possible to halve the recipe for a smaller number of buns? Would it mess up the final result? I’m particularly asking about the eggs (since the original recipe suggests 3 +1 egg yolk)

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