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Brioche slider buns

Recipe for 6 slider buns, 2.8oz -80g each.
Prep Time30 mins
Cook Time20 mins
Proofing and refrigerating time3 hrs
Course: Side Dish
Cuisine: French
Keyword: brioche buns, brioche sliders, slider buns
Servings: 3 people


  • Stand mixer with a hook attachment


  • 1 cup +¾ cup all-purpose flour 250 g
  • 1 tsp salt 5 g
  • 1.5 tbsp sugar 25 g
  • ½ tbsp instant dry yeast 5 g
  • 1 egg 50 g
  • cup + 2 tbsp milk 110 ml
  • 3.5 tbsp butter 50 g - room temperature
  • 1 egg for the egg wash
  • sesame seeds to sprinkle on top


  • In the bowl of your stand mixer, put the flour, salt, sugar, and yeast.
    Measure the eggs, milk and butter.
    egg in a bowl, milk in a cup, butter cut in pieces in a bowl, flour, sugar, yeast and salt in the stand mixer bowl.
  • Pour the milk and egg in the bowl and start mixing with the hook for 4 minutes on first speed.
    Keep mixing for 10 more minutes on second speed.
    Don't forget to scrape the bowl and the hook from time to time.
    Add the soft butter and mix for 5 minutes on second speed until well combined.
    Form the dough into a ball, cover and allow to proof for an hour at room temperature.
    Brioche dough in a bowl
  • Fold the brioche and shape it as a ball.
    Cover with saran wrap and place in the freezer for 30 minutes.
    Brioche dough covered with saran wrap
  • Divide the dough in 6 pieces (2.8 oz - 80 g).
    Brioche dough divided in 6 pieces on a table. Baking sheet with parchment paper in the background.
  • Pre-shape the sliders and let rest for 10 minutes, covered with a kitchen cloth or a plastic.
    Shape the slider buns and put them on a baking sheet with parchment paper.
    Cover with a kitchen cloth and proof for 1:30.
    Slider buns before proofing
  • Preheat the oven at 320°F - 160°C.
    When the oven is ready, egg wash the buns with the beaten egg and sprinkle with sesame seeds.
    Egg washed brioche slider buns, sprinkled with sesame seeds on a baking sheet with parchment paper
  • Bake for about 20 minutes and allow to cool down on a cooling rack.
    Brioche slider buns


When shaping the buns, don't use flour if they stick to the surface, spray lightly with oil.