Start your morning on a sweet note with these Golden Brioche-Style Breakfast Buns! Enriched with eggs, milk, and butter, these pillowy-soft buns are kissed with a hint of vanilla and finished with a simple, luscious glaze. Perfect for brunch or a cozy weekend treat, this recipe brings the warmth of a bakery into your own kitchen.
Top Tip
For extra richness, let your dough rise slowly in the fridge overnight—this deepens the flavor and makes the buns even more tender.
Ingredients
For the Brioche-Style Dough
- 3 1/4 cups all-purpose flour
- 1/2 cup whole milk, warmed
- 2 1/4 tsp active dry yeast (1 packet)
- 1/3 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup unsalted butter, softened
- 1 tsp pure vanilla extract
- 1/2 tsp fine salt
For the Vanilla Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp pure vanilla extract
Steps
- Warm the milk to about 110°F (just warm to the touch), then sprinkle in the yeast and 1 tablespoon of sugar. Let sit for 5-10 minutes until frothy.
- In a large mixing bowl, combine the flour, remaining sugar, and salt. Make a well in the center and add the eggs, yeast mixture, vanilla extract, and softened butter.
- Mix with a wooden spoon or dough hook until a sticky dough forms. Knead by hand or with a mixer for 8-10 minutes, until the dough is smooth and elastic.
- Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size. For deeper flavor, you can refrigerate overnight.
- Punch down the dough and divide into 12 equal pieces. Shape each into a smooth ball and place on a parchment-lined baking sheet, spacing them slightly apart.
- Cover loosely and let rise again for 45-60 minutes, until puffy and nearly doubled.
- Preheat your oven to 350°F (175°C). Bake the buns for 18-22 minutes, or until golden brown and set. Cool slightly on a wire rack.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle generously over warm buns before serving.
Nutrition
- Calories: 295
- Protein: 6g
- Net Carbs: 44g
- Fat: 10g
- Fiber: 1g
Tips
- Add a sprinkle of pearl sugar or sliced almonds on top of the glaze for a bakery-style finish.
- For a citrus twist, add 1 tsp finely grated orange or lemon zest to the dough.
FAQs
Can I make the dough ahead of time?
Yes! After the first rise, cover and refrigerate the dough overnight to develop even more flavor. Shape and bake the next day.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
Can I freeze the baked buns?
Absolutely. Let them cool completely, then wrap tightly and freeze for up to 2 months. Thaw and warm before glazing.
What if I don’t have a stand mixer?
No problem! This dough can be kneaded by hand—it just takes a bit of muscle, but the results are worth it.
Can I use instant yeast instead of active dry?
Yes, use the same amount, and you can skip the proofing step—just mix it directly with the flour.