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brioche

Homemade sugar-glazed brioche buns

Baking

A brioche made the day before and chilled overnight, shaped into sausage-like forms in cake tins, proofed for 4 hours, and baked for 20 minutes, then glaz…

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Recipe from Michel BUZE, DavidL, Grondin and 24 other contributors, adapted by Recette de cuisine · · updated on

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The dough is prepared the day before and left to rest in the refrigerator overnight: this allows the butter to firm up and makes the dough easier to work with. The powdered sugar glaze is optional.

Ingredients and directions

  • Prep time15 min
  • Cook time30 min
  • Resting10 hr
  • Total10 hr 45 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour
  • Estimated cost$5.37 $0.67 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

8 people
  • $0.64
  • $0.03
  • $0.04
  • $1.60
  • $1.66
  • $1.10

Glaze

  • $0.30

Prices from US supermarkets for 4 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Combine the flour, sugar, and salt in a mixing bowl. ≈ 4 min
  2. Add the eggs one at a time, whisking gently and lifting the batter with a spoon. ≈ 3 min
  3. Melt the butter, pour it in, and then lift the dough again.
  4. Dissolve the yeast in the cold water, add it, and mix everything together with a spoon. ≈ 4 min
  5. Cover and leave in the refrigerator overnight (at least 5 to 6 hours).
  6. The next day, spread the dough, fold it, and spread it again, four times in a row. ≈ 4 min
  7. Shape the sausages, butter the mussels (either in a small individual ramekin or a large cake tin), and arrange the sausages side by side in the prepared dish. ≈ 3 min
  8. Let the yeast rise for 4 hours in a warm, sheltered place.
  9. Place in a cold oven preheated to 180 °C (thermostat 6) and bake for approximately 20 minutes.
  10. Remove from the oven. Mix the powdered sugar with a very small amount of water to create a thick glaze, and pour it over the brioche. ≈ 4 min

The bill

Homemade sugar-glazed brioche buns

  • 400 g of flour$0.64
  • 50 g of powdered sugar$0.03
  • 1 teaspoon of fine salt$0.04
  • 4 eggs$1.60
  • 180 g of butter, plus a little extra for the mussels$1.66
  • 20 g of baker’s yeast$1.10
  • powdered sugar$0.30

Total$5.37

that's $0.67 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 400 g of flour
  • 50 g of powdered sugar
  • 1 teaspoon of fine salt
  • 4 eggs
  • 180 g of butter, plus a little extra for the mussels
  • 20 g of baker’s yeast
  • 1 tablespoon of cold water
  • powdered sugar
  • A few drops of water

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