Brioche Bun Recipe (Sicilian Style)
This brioche bun recipe will be your go to recipe whenever you want to make any type of brioche. Use them for sweet or savory dishes, add the top or leave it off, but be sure to try them with a cream topped granita, Sicilian style!
This brioche bun recipe is super easy to make, especially if you have a bread machine or stand mixer with a dough hook.
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I want to share this recipe with you because it is part of a typical Sicilian breakfast that I learned about first hand, many years ago when I first visited Sicily. My uncle took me to a bar in his village to have this special breakfast, even though I was reluctant to go. I didn’t eat breakfast when I was 19; it was just never my thing. However, he wouldn’t take no for an answer.
My upcoming strawberry granita recipe will have the whole story, but for now, I want you to be able to have the brioche recipe ready to go when you make the granita. Here’s a sneak peek at my strawberry granita!
For those of you who can’t wait, I’ve already posted my lemon granita recipe, which can be served with brioche, too.
The granita you see with this brioche is my rhubarb granita! I’ve been on a granita kick, and couldn’t resist when I had fresh rhubarb recently! Let me know if you’d like me to post the recipe.
As I noted above, you can make these brioche without the top, as these are simply called brioche Siciliani col tuppo (with a top) to use in any manner you like. These are great for brioche hamburger buns, or for chicken sandwiches. The only thing I’d leave out is the lemon and orange rind and reduce the sugar (if you like), but these are already not very sweet at all.
I was given permission to share this coffee granita with a brioche by Cielo di Taormina! Isn’t it fab? If you’re visiting, check out their website, but in the meantime, you can follow on Instagram.
Eat them plain for breakfast or with butter or jam. They’re perfect with a cup of coffee or tea. Also, in Italy brioche are often sliced and stuffed with ice cream. It makes a great summertime dessert! If you have any leftover a few days after you’ve made them, they are great to use for bread and butter puddings!
Brioche Bun Recipe (Sicilian Style)
adapted from my cream bun recipe with inspiration from Pietro M. (Solo Cose Buone)
makes 9 large brioche with tops
Ingredients:
- 2 tsp dry yeast
- 1/2 cup (115 ml) lukewarm water
- 1/4 cup (50 g) sugar
- 2 Tbsp honey
- 1/2 cup (115 ml) warm milk
- 1/3 cup (75 g) butter, melted (weigh the butter first, then melt it)
- 1 tsp salt
- 3 eggs, slightly beaten
- grated rind from an orange and a lemon, organic
- 4 cups (570 g) all purpose or bread flour, or more if needed
- 1 egg beaten with 1 tsp of milk, for glaze
Special equipment: pastry brush
In a bread machine (the link goes to the one I have, but there are many less expensive ones) or stand mixer, place the lukewarm water, yeast and honey. Mix the milk, melted butter, beaten egg together, then add to the yeast mixture along with the grated citrus rind.
Add the flour, 1/4 cup (50 g) of sugar and salt, and turn on machine (dough setting on bread machine or use a dough hook if using a stand mixer.) Mix by hand if you aren’t using a machine.
Dough will be slightly sticky. Allow cycle to finish on dough setting. With a stand mixer, or by hand, when the dough is ready, cover it and let rise on the counter until doubled in size. After it’s risen, punch down the dough, and let rest for 5 minutes.
Cut pieces of the dough and shape into round balls, and place onto a greased cookie sheet (or silicone sheet.)
NOTE: I weighed mine so they would all be of equal size, but it’s not necessary. If you do want to weigh them evenly, the large part is 100 grams and the top is 20 grams. This made exactly 9 topped brioche. If you want to make plain brioche without a top, you’ll end up with about 11 large brioche buns.
For the top, shape the 20 gram pieces of dough into a ball and then elongate them on one end. This is the end that will go into the main part of the brioche.
Once the large and small balls are shaped, make a deep indentation in each brioche bun.
Now, push the elongated part of the small ball into the dough, and repeat this for all of them. Don’t be shy when pushing them in as they will want to pop back up.
Place the tray in the oven (do not turn it on) to rise for about half an hour or until doubled in size. (I put a jug of boiling water in the oven for steam, so the buns don’t get a crust).
Once doubled in size, remove the buns from the oven, then preheat to 350º F (175ºC.) Gently brush the brioche with the egg glaze.
When the oven is ready, bake the buns for approximately 20 minutes, or until golden brown. Remove from the oven. They will have a beautiful sheen.
Place them on a cooling rack until ready to serve. I hope you’ll enjoy my brioche bun recipe. Enjoy as you wish, but I highly recommend eating at least one with a cream topped granita!
You can take a piece of soft brioche and dip it directly into the cream.
It’s incredibly delightful! Then you can dig in with a spoon, too.
Brioche are wonderfully light and airy! Let me know if you try this recipe (rating/review in the printable recipe card.)
Brioche Bun Recipe (Sicilian Style)
A Sicilian style brioche that can be used in any manner.
Ingredients
- 2 tsp dry yeast
- 1/2 cup (115 ml) lukewarm water
- 1/4 cup (50 g) sugar
- 2 Tbsp honey
- 1/2 cup (115 ml) warm milk
- 1/3 cup (75 g) butter, melted (weigh the butter first, then melt it)
- 1 tsp salt
- 3 eggs, slightly beaten
- grated rind from an orange and a lemon, organic
- 4 cups (570 g) all purpose or bread flour, or more if needed
- 1 egg beaten with 1 tsp of milk, for glaze
Instructions
- In a bread machine (the link goes to the one I have, but there are many less expensive ones) or stand mixer, place the lukewarm water, yeast and honey. Mix the milk, melted butter, beaten egg together, then add to the yeast mixture along with the grated citrus rind.
- Add the flour, 1/4 cup (50 g) of sugar and salt, and turn on machine (dough setting on bread machine or use a dough hook if using a stand mixer.) Mix by hand if you aren’t using a machine.
- Dough will be slightly sticky. Allow cycle to finish on dough setting. With a stand mixer, or by hand, when the dough is ready, cover it and let rise on the counter until doubled in size.
- After it’s risen, punch down the dough, and let rest for 5 minutes.
- Cut small pieces of the dough and shape into round balls, and place onto a greased cookie sheet (or silicone sheet.) I weighed mine so they would all be of equal size, but it's not necessary. If you do want to weigh them evenly, the large part is 100 grams and the top is 20 grams. This made exactly 9 topped brioche. If you want to make plain brioche without a top, you'll end up with about 11 large brioche buns.
- For the top, shape the 20 gram pieces of dough into a ball and then elongate one end. This is the end that will go into the main part of the brioche.
- Once the large and small balls are shaped, make a deep indentation in each brioche bun.
- Now, push the elongated part of the small ball into the dough, and repeat this for all of them.
- Place the tray in the oven (do not turn it on) to rise for about half an hour or until doubled in size. (I put a large cup of boiling water in the oven for steam, so the buns don’t get a crust).
- Once doubled, remove the buns from the oven then turn it on to preheat to 350º F (175ºC.) Gently brush the brioche with the egg glaze.
- Bake the buns for approximately 20 minutes, or until golden brown. Remove from the oven.
- Place them on a cooling rack until ready to serve. Enjoy as you wish, but I highly recommend a cream topped granita!
Notes
You can let these rise and bake in a traditional brioche mold, too.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 126Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 63mgSodium: 292mgCarbohydrates: 22gFiber: 1gSugar: 8gProtein: 5g
Nutrition info is all estimated.
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Hi,
I am using a stand mixer with a dough hook.. how long should I need for? It says to finish the cycle on the bread machine but I’m not sure how long that is. Thanks!
Hi Sarina, depending on how fast the dough is being kneaded, you’ll want to knead it until it comes together and has a smooth and elastic consistency. Probably about 15 minutes, but I don’t want to give an exact number due to many factors that will make a difference in when it will be ready. Hope this helps!
Hello Christina, I didn’t quite understand from the instructions: are these baked with the jug of water after they’ve risen in the oven or do I also remove the jug of water after they’ve risen? I’ve made this recipe before and I don’t bake them with the steam and they’ve been great but I’m re reading the recipe and just wondering if I’m supposed to leave the jug and bake them with steam. Thanks
Hi Marie, sorry for the confusion. The hot water is just for the rising so they don’t form a skin. Will edit the recipe to clarify. (Honestly, it wouldn’t matter if you left the jug in, as long as it is Pyrex!) ;)
these buns look like so much fun. i had buns with gelati years ago. not really my thing but interesting.
All food is really subjective according to culture, experience and taste buds, I suppose :)
Agreed I am one of the very few people in the world who is not a big fan of any kind of ice cream. I am so glad, however, that your recipe gave me the confidence to try and make brioche buns. Would never have tried it without your easy to follow recipe.
Fantastic, Louise! Happy to hear it! :)
Made them without the sugar as hamburger buns. I only used half the quantity of ingredients and made 4 large buns. Turned out great. I had never done much baking until the recent times. Too busy with work and travel. Christina’s recipes have saved me. Just a couple of hints for the novice baker . Luke warm with yeast means less than 120F Any warmer and you will start to kill off the yeast. Don’t forget to cover your dough while it rises to stop it from drying out. May not be necessary everywhere but in the dry atmosphere where I live it needs covering.
I love this! So glad you loved them, Louise! Thanks for the tips! There’s no need to cover them if you put them in the oven with the water which has the same effect (the steam stops them from forming a skin.) Thank you so much for your kind words, so happy you enjoy my recipes :)
Do you think this recipe (modified to make it without the orange and lemon peel) could be used for a hamburger bun? Could you make them bigger? Judging by your photo if one made 11 it would be more of a bun for a slider
Yes, as a matter of fact, I added this to the post, but no, 11 would make larger than normal buns. I would go for at least 12 without the little top.
Wow, what a breakfast! Such a unique combination. And oh how I’d love to be sitting at that lovely table by the sea in Italy! Can’t wait to try it. (Which I could actually try it in Sicily. :-) ~ Valentina
Hopefully soon, Valentina! Fingers crossed!
What a beautiful idea, the brioche look great! I can’t wait for the cool weather so I can make them. Thank you Christina for sharing all your great recipes.
Yes, too hot here in LA now, too! Thank you, Lisa!