Homemade brioche buns are one of those kitchen projects that genuinely pay off — pillowy, rich, and golden with a glossy sesame-topped crust that no store-bought bag can touch. The dough gets its signature tenderness from real butter, whole milk, and eggs worked in gradually until the dough passes the windowpane test, which is that satisfying moment when you know the gluten structure is just right. For anyone navigating soy sensitivities, this recipe is a breath of fresh air — every single ingredient is straightforward and easy to verify, with no hidden soy derivatives lurking in emulsifiers or dough conditioners the way they often do in commercial buns. The two-stage rise gives the dough time to develop real flavor, so these buns taste like something from a proper bakery rather than a rushed weeknight shortcut. That egg wash bakes into a deep, burnished finish, and the sesame seeds add a subtle nuttiness that makes even a simple burger feel like an occasion. Let them cool on the rack before slicing — the interior needs those extra minutes to set up properly, and the wait is absolutely worth it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Combine the warm water, yeast, and 1 tsp sugar in the bowl of a stand mixer and stir briefly. Let stand for 5–8 minutes, until the mixture is foamy and visibly active.
Add the flour, 2 tbsp sugar, salt, 2 eggs, and warm milk to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes, then increase to medium speed and knead for 5 minutes, until the dough is smooth and pulls away from the sides of the bowl.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
