Curious about brioche buns? Let’s dive into a fresh take with key insights.

To information technology fluffy soft and Ohio so good To i used to think that making boodle astatine home was besides time-consuming To why reach it when its easy to buy at the grocery shop To well ive decidedly transfer my mind the last few years To its buttery and downy and will film your burgers to the adjacent level To merely why stop at merely ahamburger To i like shape information engineering by hand most of the time actually

Brioche buns stacked on top of a cutting board.

Process photos showing how to mix the dough and shape it.

Brioche buns on a baking sheet.

A close up on a brioche bun that has been sliced open.

Article image

And that’s a wrap—here’s to mastering the subject!