Brioche Buns ~ No special pan needed

Brioche (pronounced: [bʁi.ɔʃ]) is a highly enriched French pastry, whose high egg and butter content give it a rich and tender crumb. It is "light and slightly puffy, more or less fine, according to the proportion of butter and eggs"[1] It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.  [Source: Wikipedia]

This is the first time I've made Brioche using our own hen's eggs and I was rather astonished at how golden they turned out.  

Buttery, Eggy, slightly sweet ~ more cake-like than bread, the dough is often baked in traditional French (small or large Brioche) pans:

Actually you can use any baking pan, a round cake pan, or loaf pans work well.

Brioche was the very first bread I posted about on my blog in August, 2008 ~ back then it didn't occur to me that Brioche could be made any other way except in baking pans.  Live and learn.

Without a pan, the texture of the bread is a little different; not quite as light and airy, a little firmer, but still full of that buttery, eggy delicious flavor.

And they make the cutest buns.

Really good with just butter, or take them over the top with a drizzle of honey or a spoonful of jam.

BUT . . .

 I had something else in mind for these ~ a special sandwich, which I'll share with you next time. I think you'll really like it!

A printable copy of the recipe is on Once Upon a Plate the Recipes ~

Hope you're having a wonderful day, friends! ~m.

P.S. Just a reminder, if you haven't entered yet, there are only 6 more days until the Girard's drawing ends.

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  1. They are so beautiful and the eggs from your own "girls". That really makes them special.

  2. they are awful cute, thank heavens i just had lunch and i am not forced to run to the kitchen and slather down a few with mounds of butter :)

    see why weight loss is near impossible for me...

    happy weekend to you, hope W isn't working the whole time :(

  3. ***GASP*** What a fabulous opening shot!!!! Seriously, why aren't you working for a food magazine or cookbook publisher? Man o man... WOW!!

    I adore the deep rich color of the egg yolks I get from my fresh egg girl. She has over 20 "girls", and she loves them each like they were her children.

    I'm loving your non-traditional take on these petit brioche. Must find a reason to make these soon!!

    Fabulous upon fabulous!!

  4. Gorgeous...just gorgeous!
    Once things get straightened out here I am so making these! We love brioche buns for burgers too!
    Yours look just perfect!

  5. Wow...thaey are wonderful....I usually fill them with ham and cheese ..or Nutella...before baking..try's delicious!!! HAppy Sunday..hugs, Flavia

  6. Mari: Your photos are wonderful--I just want to reach in and have one now! It's been a long time since I've done brioche and I need to put some on our table. I'm going to use your recipe. I won't even have to dig out my brioche pans!!

    Have a delicious weekend.


  7. Hello Mari

    I have just found your blog and have fallen in love with your pictures and presentation. So, I am your newest admiring follower.

    Thanks for reminding me about brioche. It is such a long time since I baked them. I must admit, however, that I do love them best in the traditional baking tins. They look so pretty and, as you say, the texture is different.


  8. Mari, your photos make me want to faint, they are so beautiful!
    I've never made brioche but I sure would like to try. Thanks for sharing the recipe & I ♥♥♥ those cute little fluted pans!


  9. They look so pretty I must try them..

    I made a different bread this morning..your brioche may be next..Gotta love the little brioche molds..Must Google and see:)
    Thanks as always Mary..Et Bon Dimanche~

  10. I don't have a stand mixer so I kneaded the dough by hand; how long should it take to incorporate the melted butter? I kneaded for about three minutes and then got grossed out by all the butter squishing between my fingers and stopped, but my dough is sort of coated in butter blobs. Should this not happen?

  11. Nicola, I have never made Brioche by hand . . . but this article from "The Fresh Loaf" might be useful, you can read a conversation about kneading it by hand:

    The butter should just be softened (soft room temperature), not actually melted, I'm not sure if that might be part of the problem. I know it DOES take quite a long time to knead. I hope this helps!

  12. PERFECT! The shape, the color, the these beauties~

  13. Mari,
    Oh my goodness! I just made these for a party I'm having this weekend. WOW, are they fabulous!!! I added some fresh rosemary and I will use them for tiny chicken salad sandwiches - unbelievable! I'm trying to control myself! :) thanks so much for this amazing recipe!!! Oh, and we used some of your tips - our photos made Food Gawker and Tastespotter today! So thanks double!!!

  14. Thank you everyone! Such nice comments. :D

    Hi Indra, thank you for trying to help me with the "comment" problem on blogger today.


Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


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