Sweet milk brioche buns

Sweet milk brioche buns are kid’s delight, though in my house I never bought sweet buns. We are more inclined towards plain or savoury buns. My daughter Apoorva also prefers savoury ones more but when she tasted home-baked sweet milk brioche buns with milk, she too liked them! That’s the magic of home-baked fresh stuff!!

These  brioche buns are enriched with lots of butter, sugar and milk. Very light, buttery,  fluffy and balanced delicious sweetness; you just can’t stop with one!!

Sweet milk brioche buns

You can bake sweet buns for your little one’s birthday party by adding tutti frutti in them and pack them in return gift basket.

Brioche buns can be done with wheat flour also – the only change would be to increase the quantity of milk as wheat flour absorbs more liquid.

Get few more tips on bread/ buns baking in a seprate post from the blogWheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)



Maida (all purpose flour)        2 cups
Milk powder                              1 tbsp
Salt                                               1/2 tsp
Sugar                                           3 tbsp
Instant active yeast                  3/4 tsp (if using dry active yeast the quantity would be 1 +1/4 tsp and you will have to bloom it before using)
Milk                                               1 cup minus 6tbsp (slightly warmer than lukewarm)
Butter                                              3 tbsp

(All ingredients except milk should be at room temperature)

Process :

Combine all dry ingredients in a big vessel.


Start adding milk and collect all ingredients in shape of a dough and knead it for 12-15 minutes. It will be wet dough but slowly by kneading it will become smooth. Keep adding butter while kneading and mix it nicely into the dough.



Keep this dough in a big oil/butter greased bowl for first proofing. Brush up top of the dough with melted butter. Cover the bowl with cling film or wet clean kitchen towel, keep it in a warm place so that  the dough rises till it is double in volume. This process might take 60 to 90 minutes depending on the cold or hot temperature of your kitchen.


After first proofing, take out the dough on clean oil greased kitchen counter and gently punch it.



Knead it again to make it smooth and cut equal size buns from the dough.

Keep greasing your palms with oil/butter to roll these buns smoothly like a ball between your palms and keep them in an oil greased baking tray, keeping some distance in between because they are going to puff up nicely. Apply some melted butter on them to avoid drying, cover them and keep them for second proofing.


Second proofing gets over in 20 to 30 minutes. Pre heat oven at 190 degrees ten minutes before second proofing ends.

Brush up buns with milk and bake them at 180-185 degree for 20-25 minutes till they are nicely brown on the top and bounce back when pressed.


Take out golden brown buns and brush them with butter when they are hot.

Buns will be shiny with the touch of butter and will remain soft longer. Transfer the buns on a cooling rack if serving later.

Sweet milk brioche buns


Pav Buns with wheat flour and maida

I always enjoy baking buns, whether spicy, plain, flavored or stuffed. Whole house has a wonderful aroma during baking and the moment buns are out of oven, I feel like preparing a hot cup of ginger tea to accompany them and give myself a treat.🍮 This time I decided to mix two flours wheat and maida together and bake pav buns .


If buns are flavored, Apoorva is very happy to have them as her evening snack.

Last year when my inlaws had come to stay with us, my mother-in-law had requested me to prepare pav bhaji for my father-in-law, but somehow I couldn’t , though I packed for them  carom seeds flavored buns when they were going back.

This year when my in-laws came to stay with us, I was determined to prepare pav bhaji for them, and the very next day after they arrived, I did and they liked a lot !!!!!!


I prepared buns with half wheat flour and half maida. If anyone wants to try buns for the first time, this recipe is very easy to follow….

Ingredients :

(all ingredients except water+milk mix should be used at room temperature)

Maida 1+1/2cup
Wheat flour 1+1/2cup
Milk powder 1/4cup
Sugar 2tbsp
Salt 1+1/2tsp
Yeast 1+1/2tsp
Oil/butter 1+1/2 tbsp
Milk+water 2 cups minus 2 tbsp

Notes  :

  1.  To knead the dough only water can be used. I prefer using half water and half milk. It helps to keep the bread/buns soft longer.
  2.  Absorbing liquid quality of flour is different for everyone. So don’t follow blindly the quantity of water or water +milk mix given in the recipe.
  3. For first proofing people are generally confused if the dough has doubled or not. My personal simple way to solve this problem is to select a vessel which you think is the exact fit for doubled up dough volume.

Process :

Take a big, wide vessel and add maida, wheat flour, salt, sugar, milk powder and yeast in it.


Keep your milk + water mix ready. It’s temperature should be tolerable to touch, which means it should be slightly more than lukewarm but not hot.Don’t add whole liquid in the flour mix. Slowly start pouring liquid in the flour and start binding all flour together. Once flour comes together, it will be dry.IMG_20171125_112706834_BURST000_COVER_TOP.jpgNow keep on adding liquid and start kneading the dough. Remember, dough consistency should be little more wet and sticky than chapati dough.IMG_20171125_112800463.jpgKneading for the first 8-10 minutes will be a messy task, but after 10 minutes, start adding oil /butter and knead for 5-7 minutes more. Your palms and fingers will be clean now and messy dough will turn smooth.IMG_20171125_114025036.jpgGrease a bowl with oil and keep the dough in it. Apply oil on top of the dough to avoid it drying and cling wrap the vessel for first proofing.
(Always take a bigger vessel to keep the dough for proofing so that there is sufficient space for the dough to become double in volume).IMG_20171125_114602499.jpgKeep the vessel at a warm place for proofing. I always keep it inside my microwave (switched off).IMG_20171125_114810976.jpg
First proofing takes one to one and a half hour depending on the temperature of your kitchen. During summer it gets proofed within 50 to 60 minutes, but during winter it might take long.

While dough is proofing, grease the baking tray and keep it ready.

Once dough is double in volume, first proofing is over.IMG_20171125_125039514.jpgApply little oil on clean kitchen top and take out the dough and punch it slightly.IMG_20171125_125715061.jpgShape the dough in the form of log and cut it into equal size and roll all buns smoothly.(To get smooth shaped buns, please take a look atTea time Wheat Flour Buns with pizza spices ).IMG_20171125_130117215.jpgIMG_20171125_130346503.jpgPlace all the buns into ready greased tray/pan and apply oil on them to avoid dryingIMG_20171125_131630476.jpg Cover the baking tray with another larger sized vessel. I don’t cover the buns for second proofing. After brushing them with oil I just keep the tray in microwave (switched off) for 10 to 15 minutes.

Just ten minutes before baking preheat oven at 185 degrees. Second proofing gets over in 10-20 minutes. If you are baking buns in large quantities, they start getting proofed while you are preparing , so 10 minutes are sufficient to proof.IMG_20171125_132500363.jpgGive a milk wash to all the buns and bake in a preheated oven at 180 degrees for 20-25 minutes. Baking temperature is different for all ovens so bake according to the set temperature of your oven.

Apply some salted butter on baked buns for good shine and to keep them soft longer.IMG_20171125_140017509After 5 minutes transfer them on a cooling rack. You can’t beat the taste of homebaked fresh warm buns. Or if you want to use them later, just warm them in microwave – they will be as soft as freshly baked.IMG_20171125_140222337_BURST000_COVER.jpg