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Sourdough Discard Brioche Buns

★★★★☆

Rich, buttery brioche buns made with sourdough discard for extra flavor.

Prep: 30 minRest: 8h 30minCook: 25 minTotal: 9h 25min10 buns

Ingredients

For the Dough

  • 440 g bread flour
  • 5 g salt
  • 20 g granulated sugar
  • 100 g sourdough discard
  • 3 large eggs
  • 120 ml warm milk(≈35°C)
  • 85 g unsalted buttersoftened and cubed

For the Egg Wash

  • 1 egg eggbeaten with 1 tablespoon milk

Method

  1. Mix the Dough
    • In a large bowl or stand mixer (with dough hook attachment), combine the flour, salt, and sugar.
    • Add the sourdough discard, eggs, and warm milk. Mix until the dough comes together.
    • Gradually add the softened butter, a few cubes at a time, and knead until fully incorporated. The dough will be soft and slightly sticky.
  2. Knead the Dough
    • Knead the dough for 8–10 minutes (by hand or stand mixer). It should become smooth, elastic, and slightly tacky.
  3. Bulk Fermentation
    • Place the dough in a greased bowl, cover it with plastic wrap or a damp towel, and let it ferment at room temperature for ≈6 hours, or until it doubles in size.
    • If your environment is cool, fermentation may take longer.
    • Alternatively, refrigerate the dough overnight (8–12 hours). This enhances flavor and makes the dough easier to handle.
  4. Shape the Buns
    • If from bulk ferment at room temp, refrigerate the dough for 20–30 minutes first. (Cold brioche dough is dramatically easier to handle and shape cleanly. The butter firms up and the stickiness drops significantly.)
    • Lightly flour your worktop and hands, then punch down the dough and divide it into 10 equal portions (about 92g each).
    • Shape each portion into a smooth ball and place them on a parchment-lined baking sheet, spaced 2 inches apart.
  5. Final Proof
    • Cover the buns loosely with a towel or plastic wrap and let them rise for 2 hours, or until puffy and almost doubled in size.
  6. Preheat the Oven
    • Preheat your oven to 180°C.
  7. Egg Wash and Bake
    • Brush the tops of the buns with the egg wash for a shiny crust.
    • Bake at 180°C for 20–25 minutes, or until golden brown and the buns sound hollow when tapped.
  8. Cool and Enjoy
    • Allow the buns to cool on a wire rack before serving. They're great for sandwiches, burgers, or as a buttery snack!

Notes

Storage: Keep cooled buns in an airtight container at room temperature for up to 2 days.

Freezing: Freeze cooled buns in an airtight container or freezer bag for up to 3 months. Thaw at room temperature for 1–2 hours, or overnight in the fridge.

Reheating: Warm in a 160°C oven for 5–10 minutes, or wrap in a damp paper towel and microwave for 15–20 seconds per bun.

Divide into
10
buns

Nutrition Facts

Makes 10 buns

Serving size: 1 of 10 buns

Calories

Per serving

273

Total recipe

2730

Total Fat
9.5g95g
Total Carbs
37.9g379g
Dietary Fiber
1.6g16g
Protein
9.9g99g

Meal Type

breakfast

Cuisine

European