Soft Milk-Brioche Buns – 27-Minute Recipe
These soft, pillowy buns combine the airy texture of a milk bun with the buttery richness of brioche. The tangzong paste gives them a tender crumb, while a quick rise and a final egg wash add shine and flavor. Perfect for burgers or sandwiches, they’re quick to make and irresistibly fluffy.
Recipe by Matt· Structured by ReelsMeals
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
27 min estimated total time for 8 servings.
Explore related saves
Ingredients
- eggs
- yeast
- salt
- tangzong
- butter
- egg wash
- sesame seeds
Tangzong
- milk
- flour
Instructions
- 1Make the tangzong by mixing milk and flour until smooth.
- 2Add flour and eggs to the stand mixer.
- 3In a stand mixer, combine flour, eggs, milk, yeast, salt, and the tangzong; whisk until the dough comes together.
- 4Mix the dough until it forms a cohesive ball.
- 5Add the cubed butter to the dough and mix until incorporated.
- 6Let the dough rise until doubled in size, then punch it down and divide into four equal portions.
- 7Shape each portion by folding the corners to trap air and rolling into balls.
- 8Shape the dough into four round buns.
- 9Allow the buns to rise again until puffy.
- 10Brush the tops with egg wash and sprinkle with sesame seeds.
- 11Bake at 347°F (350°F) for about 12 minutes, or until golden brown.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Prepare tangzong first
Mix the milk and flour for the tangzong before adding other ingredients.
Add butter after dough forms
Incorporate cubed butter only after the dough has become a cohesive ball.
Second rise before baking
Allow the shaped buns to rise again until puffy before applying egg wash.
Brush egg wash just before bake
Apply the egg wash and sesame seeds right before placing the buns in the oven.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Soft Milk-Brioche Buns?
- About 27 minutes in total: 15 minutes of prep and 12 minutes of cooking.
- How many servings does this Soft Milk-Brioche Buns recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Soft Milk-Brioche Buns recipe come from?
- It was shared by Matt on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.