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slice of sourdough brioche buns fresh from the oven

Sourdough Brioche Buns

  • Author: Julie
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 13 hours
  • Yield: 8โ€“10 buns 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Artisan
  • Diet: Vegetarian

Description

Soft, rich, and naturally leavened, these sourdough brioche buns are perfect for burgers, breakfast sandwiches, or served warm with butter.


Ingredients

Scale
  • 100g active sourdough starter (fed and bubbly)
  • 400g bread flour
  • 100g warm whole milk
  • 2 large eggs
  • 50g unsalted butter (room temperature)
  • 30g sugar or honey (optional)
  • 8g salt
  • 1 egg (for egg wash)
  • Sesame seeds, poppy seeds, or flaky salt (optional)

Instructions

  1. Mix bread flour and warm milk in a large bowl. Let rest for 30โ€“45 minutes.
  2. Add sourdough starter, eggs, sugar or honey, and salt. Mix until combined.
  3. Add softened butter gradually, kneading after each addition. Knead 8โ€“10 minutes until smooth and elastic.
  4. Transfer to an oiled bowl, cover, and bulk ferment 4โ€“6 hours, doing 2โ€“3 stretch-and-folds every 30โ€“45 minutes.
  5. Turn onto floured surface and divide into 8โ€“10 portions (90โ€“100g each). Shape into tight balls.
  6. Place on parchment-lined baking sheet, cover, and cold-proof in fridge overnight (8โ€“12 hours).
  7. Remove from fridge, rest 30โ€“45 minutes. Preheat oven to 375ยฐF (190ยฐC).
  8. Brush tops with egg wash and sprinkle toppings if desired.
  9. Bake 20โ€“25 minutes until golden and internal temp is 190ยฐF (88ยฐC). Cool at least 15 minutes before slicing.

Notes

Use room temperature butter for easy incorporation. Avoid over-kneading. Cold-proof overnight for best flavor and rise.


Nutrition

  • Serving Size: 1 bun
  • Calories: 240
  • Sugar: 4g
  • Sodium: 270mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 55mg

Keywords: sourdough, brioche, buns, burger, sandwich, natural fermentation