Homemade cheesy brioche buns
- Preparation 45 min
- Cooking 12 min
- Servings 12 brioche biuns
- Freezing Absolutely
Ads
🧀 Soft, cheesy buns that disappear faster than they bake
These homemade cheesy brioche buns are the kind of recipe that instantly wins everyone over the moment they come out of the oven. A tender, buttery crumb studded with pockets of melted sharp cheddar, finished with a lightly gratiné top. Served warm, they pull apart easily, stick just a little to your fingers, and make self-control completely optional.
🍞 The bread that steals the spotlight
Whether used for burgers, served alongside a soup, or eaten just as they are, these buns always do more than expected. The secret is simple: a well-hydrated dough, a quick rise, and a hot oven that keeps the inside soft while delivering a golden crust. Straightforward, effective, and dangerously good.
Ads
Ads
🧈 Lukewarm milk, never hot
Milk that is too hot can kill the yeast. Lukewarm milk gently activates fermentation and ensures an even rise.
🧀 Two cheese textures
Cheese cubes melt inside the buns, while grated cheese creates a golden, gratiné crust on top.
⏱️ Short, controlled rise
A quick rise keeps the crumb tight, soft, and ideal for serving warm.
🔥 Fully preheated oven
High heat promotes good oven spring and even browning without drying out the interior.
❄️ Smart freezing
Freeze the buns plain and add the egg wash and cheese only before baking for best results.
Ingredients
- Ingredients
- 310 ml (1 1/4 cups) lukewarm milk
- 2 tbsp (30 ml) sugar
- 2 tbsp (30 ml) instant yeast
- 80 ml (1/3 cup) salted butter, melted
- 1 large egg
- 810 ml (3 1/4 cups) unbleached all-purpose flour
- Extra flour for kneading
- A generous pinch of salt
- 250 ml (1 cup) sharp cheddar cheese, cut into cubes
- 1 egg, beaten
- 190 ml (3/4 cup) sharp cheddar cheese, grated
- Italian seasoning
Ads
Preparation
- Preheat the oven to 220 °C (425 °F). Line a baking sheet with parchment paper.
- In a large bowl, combine the lukewarm milk, sugar, yeast, melted butter, and egg. Whisk until the yeast is fully dissolved.
- Add the flour and salt, then mix until a soft dough forms.
- Transfer the dough to a well-floured work surface and knead for about 5 minutes, adding a little flour as needed, until the dough no longer sticks to your hands.
- Add the cheddar cubes and knead for a few more minutes to distribute them evenly throughout the dough.
- Divide the dough into 10 portions for burger buns or 12 portions for smaller side buns. Shape into smooth balls and place on the prepared baking sheet.
- Cover loosely with plastic wrap and let rise for 10 minutes at room temperature.
- Remove the plastic wrap, brush the buns with the beaten egg, sprinkle with the grated cheddar, and finish with a pinch of Italian seasoning.
- Bake for 10 to 12 minutes, until the buns are deeply golden on top. Let rest for a few minutes before serving.
Yes. Gouda, Gruyère, or a blend of firm cheeses work very well.
Yes. The dough can rest in the refrigerator for up to 24 hours before shaping.
Oh my god, absolutely! Their soft texture holds up perfectly to juicy fillings.
Ads
Ads
Ads
Ads
Ads
Ads