Go Back

Eggless Whole Wheat Brioche Buns Recipe



  • Wheat Flour - 2 cups
  • tbs Wheat Gluten - 1 optional
  • Instant yeast - 1 1/4 tsp
  • Granulated sugar - 1/4 cup
  • Salt - 1/2 tsp
  • Butter - 1/2 cup at room temp
  • Milk - 1 cup
  • Vinegar - 1 tsp

For the milk wash

  • Milk - 2 tbs
  • Honey - 1 tsp
  • Sesame Seeds



  • In a bowl, mix together milk and vinegar and set aside for 10 minutes. It will curdle. Your buttermilk is ready.
  • In a larger bowl, mix together wheat flour, salt, sugar and instant yeast.
  • Make a well in the center and add buttermilk.
  • With a spoon, roughly mix the flour to incorporate the liquid. At this stage, the dough may seem a bit dry — but after you add the butter, the consistency will change.
  • Now add the butter and mix until it is incorporated into the dough. The dough will become very sticky.
  • Dust two tablespoons of flour on the counter and transfer dough to the counter.
  • Start kneading. Do not be tempted to add more flour. Keep on kneading for 3-4 minutes. Use a dough scraper to make kneading easier.
  • Oil a clean bowl, place the dough in it and coat the top of the dough with oil. Cover with cling wrap and set aside until it doubles in volume.
  • Once your dough has doubled in size, transfer dough to counter and press it to release the gas bubbles.
  • Divide it into 6 equal portions.
  • Roll each portion into a tight ball and place on a greased baking tray. Cover and set aside for 15 minutes.
  • By the time the buns are proving, preheat oven to 200°C. Meanwhile, mix the honey and milk.
  • Apply a coat of this milk to the buns. Sprinkle sesame seeds on top.
  • Place it in preheated oven and bake for 20 minutes in the middle rack.
  • Remove the brioche buns from the oven, and allow it to cool on a wire rack for 10 minutes.
  • Let it cool completely on the wire rack.