Twisted Brioche Buns are the literal twist on classic Brioche Buns. They are incredibly flaky, buttery, and will melt in your mouth. They are simply delicious! You will be pleasantly surprised at how easy these are to make!
Twisted Brioche Buns Recipe
These buns are a combination of Croissants and Brioche Buns, but easier to make than a Croissant. I mean we are talking fluffy, super flaky, buttery, not to mention gorgeous brioche buns.
These buns make a great addition to your weekend breakfast or brunch! They freeze well and can be made ahead. Top with your favorite seasonings - everything bagel, sesame, seeds, coarse salt, etc. - to your own liking.
When they come out of the oven, you will not get over how gorgeous they are, and you will not be able wait to sink your teeth into them.
What is in these Twisted Brioche Buns?
Star Ingredient
- BUTTER is the key to getting light, fluffy, flakey layers in these twisted brioche buns and croissants. The key to melt in your mouth layers is folding the dough over itself multiple times and layering butter between each fold. As the dough cooks the butter melts and creates air pockets leaving you with light flakey goodness!
How to make Twisted Brioche Buns
These buns may look fancy but they are actually very easy to make!
Full printable recipe below.
Check out my TikTok Video Tutorial Here
Make Dough
- Combine the water, yeast and sugar in the bowl of your stand mixer (or mix in a large bowl by hand). Gently stir and set aside until the yeast puffs up, about 5 to 10 minutes.
- Add the rest of the sugar, milk, oil, salt, egg whites and stir together.
- Gradually add in the flour in 2 cup increments mixing and scraping down the sides of the bowl after each addition. Mix until a firm dough ball forms. The dough should be slightly sticky, elastic and should spring back when poked. If the dough is too sticky add a spoon of flour at a time and mix until it bounces back when poked.
- Remove the dough from the mixing bowl and place into a greased bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 1 to 2 hours.
Shape The Buns
- Preheat oven to 375°F.
- Line 2 baking sheets with parchment paper.
- Punch down dough to release the air. Transfer the dough to a flat work surface (ex. kitchen counter).
- Flatten the dough with your hands or use a rolling pin to flatten into a large rectangle (approximately 20" x 16") .
- Spread about 3 tablespoon of the butter over the surface of the dough.
- Fold in thirds, then flatten the dough again into a medium sized rectangle. Spread another 2 tablespoon of the butter over the new surface of the dough and fold it in thirds again.
- Flatten the dough into a medium sized rectangle again and spread the remaining butter over the top. Fold it into thirds one last time.
- Flatten the dough so that it's approximately 12" by 8".
- This folding of the dough and layering butter is what creates the flakey layers, similar to a croissant.
- Using a pizza cutter or knife, slice the dough into 12 long strips, each strip should be about 1 ½ inches wide.
- One at at time twist the dough strips and connect the ends to create a circle.
- Place the shaped buns on the prepared baking sheets.
- Whisk the egg yolks and generously brush the buns.
- Optional: top the buns with sesame seeds or everything bagel seasoning or your favorite toppings
- Bake for 20 to 25 minutes or until golden brown.
- Cool the buns for 5 minutes on the baking sheet then transfer to a cooling rack to cool completely.
I Don't Have A Stand Mixer, Can I Still Make These?
YES! Although it will take a bit longer, you can still knead the dough by hand. The dough needs to be soft and sticky, smooth and elastic, so you will have to knead it for about 15 minutes.
How Do You Serve Twisted Brioche Buns?
These buns can be enjoyed on their own. They can be used as sandwich buns. They are perfect for a grilled cheese sandwich, or slather them with jam, Nutella, or the classic peanut butter and jam. Or serve with your favorite soup!
Enjoy!
- Sab
Twisted Brioche Buns
These delicious buns are a combination of a croissant and brioche bun! They are so easy to make and are so beautiful!
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Servings: buns
Calories: 358kcal
Equipment
- Stand Mixer optional
Ingredients
- 1 cup water (luke warm)
- 2 tablespoon sugar
- 1 tablespoon active dry yeast
- 1 cup milk (lukewarm)
- ½ cup vegetable oil
- 2 large eggs (separated, at room temperature)
- 1 teaspoon salt
- 5 cups all purpose flour
- 6 tablespoon butter (unsalted, softened)
Optional Toppings
- 1 tablespoon everything bagel seasoning
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
Instructions
Make Dough
- Combine the water, yeast and sugar in the bowl of your stand mixer (or mix in a large bowl by hand). Gently stir and set aside until the yeast puffs up, about 5 to 10 minutes.
- Add the rest of the sugar, milk, oil, salt, egg whites and stir together.
- Gradually add in the flour in 2 cup increments mixing and scraping down the sides of the bowl after each addition. Mix until a firm dough ball forms. The dough should be slightly sticky, elastic and should spring back when poked. If the dough is too sticky add a spoon of flour at a time and mix until it bounces back when poked.
- Remove the dough from the mixing bowl and place into a greased bowl. Cover with plastic wrap and let it rise in a warm spot until doubled in size, about 1 to 2 hours.
Shape The Buns
- Preheat oven to 375°F.
- Line 2 baking sheets with parchment paper.
- Punch down dough to release the air. Transfer the dough to a flat work surface (ex. kitchen counter).
- Flatten the dough with your hands or use a rolling pin to flatten into a large rectangle (approximately 20" x 16") .
- Spread about 3 tablespoon of the butter over the surface of the dough.
- Fold in thirds, then flatten the dough again into a medium sized rectangle. Spread another 2 tablespoon of the butter over the new surface of the dough and fold it in thirds again.
- Flatten the dough into a medium sized rectangle again and spread the remaining butter over the top. Fold it into thirds one last time.
- Flatten the dough so that it's approximately 12" by 8".
- This folding of the dough and layering butter is what creates the flakey layers, similar to a croissant.
- Using a pizza cutter or knife, slice the dough into 12 long strips, each strip should be about 1 ½ inches wide.
- One at at time twist the dough strips and connect the ends to create a circle.
- Place the shaped buns on the prepared baking sheets.
- Whisk the egg yolks and generously brush the buns.
- Optional: top the buns with sesame seeds or everything bagel seasoning or your favorite toppings
- Bake for 20 to 25 minutes or until golden brown.
- Cool the buns for 5 minutes on the baking sheet then transfer to a cooling rack to cool completely.
Nutrition
Calories: 358kcal | Carbohydrates: 43g | Protein: 7g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 331mg | Potassium: 106mg | Fiber: 2g | Sugar: 3g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 3mg
Nutrition Disclosure
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