Can I make brioche dough the night before?

Yes! This recipe is designed for an overnight cold fermentation, allowing the dough to rest in the fridge for 8–18 hours. It deepens the flavor and makes morning baking quick and easy.

What makes brioche so soft and rich?

The combination of heavy cream, eggs, and butter creates a tender, enriched dough with a soft, pillowy texture. This version also includes a touch of sugar for sweetness.

Can I use this brioche recipe for breakfast buns or rolls?

Absolutely. These brioche buns are perfect for breakfast or brunch. Their rich flavor pairs well with jam, honey, or savory spreads like soft cheese or butter.

Do I need a stand mixer to make brioche?

No. While a stand mixer helps incorporate butter easily, you can make this dough by hand—it just takes a bit more kneading, about 12 minutes total.

What’s the best way to proof brioche overnight?

After the initial short rise, refrigerate the dough in a tightly covered bowl overnight. The cold slows fermentation, which improves structure and flavor without over-proofing.

How long should brioche rise after shaping?

After shaping the buns, let them proof for about 1.5 hours at room temperature, or until very puffy and soft to the touch. They should nearly double in size.

How do I get glossy tops on homemade brioche buns?

Brush the shaped buns with an egg wash (1 egg + 1 Tbsp water) before baking. This gives them a shiny, golden finish just like bakery brioche.

Can I freeze brioche buns?

Yes. Slice them first if you prefer, then wrap each bun in parchment and foil. Freeze for up to 3 months. Reheat in the oven or toaster until soft and warm.

Are these brioche buns sweet or savory?

They lean sweet thanks to a bit of sugar, but they’re balanced enough to work with savory toppings as well. You can also add vanilla or almond extract for extra flavor.

What’s the texture of these overnight brioche buns?

They’re rich, soft, slightly springy, and very tender—almost like a cross between a dinner roll and a croissant, thanks to the cold fermentation and enriched dough.

How many calories are in each brioche bun?

Each bun has approximately 310 kcal, with 15 g fat, 37 g carbs, and 7 g protein, based on standard ingredients used in this recipe.

Sweet Overnight Brioche Buns Recipe

Name: Sweet Overnight Brioche Buns Recipe (Soft, Buttery, and No Knead Overnight Rest)
Prep time: 30 min
Cook time: 22 min
Total time: 10 h
Yield: 8 buns
Cuisine: French
Ingredients: 2½ cups (315 g) all-purpose flour; 2 tsp instant yeast; ⅓ cup (65 g) granulated sugar; ¾ tsp fine salt; ½ cup (120 ml) heavy cream, room temperature; ¼ cup (60 ml) lukewarm water (~100 °F/38 °C); 2 large eggs, room temperature; 5 Tbsp (70 g) unsalted butter, soft; Optional: 1 tsp vanilla or almond extract

AI Kitchen
Jun 17
3 min read

Wake up to pillowy-soft, extra-sweet brioche buns—perfect for school lunches, toddler snacks, or dreamy French toast. Made overnight for flavor, these buns are simple, delicious, and kid-approved.

Eight golden-brown bread rolls arranged on a white cloth. The background has a marble pattern. The mood is warm and inviting.

I'm so glad you're here! I'm on a mission to document my AI prompting journey in the kitchen. I want to keep this site free of obnoxious ads. If you like my content, please consider supporting me.

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Recipe

Servings: 8 buns

Calories: ~310 kcal per bun

Total time: 10 hrs (active prep: 30 min, overnight rest: 8–18 hrs, baking & final rise: ~1.5 hrs)

🥖 Sweet Overnight Brioche Buns Recipe

Ingredients

2½ cups (315 g) all-purpose flour
2 tsp instant yeast
⅓ cup (65 g) granulated sugar (extra sweet)
¾ tsp fine salt
½ cup (120 ml) heavy cream, room temp
¼ cup (60 ml) lukewarm water (~100 °F/38 °C)
2 large eggs, room temp
5 Tbsp (70 g) unsalted butter, soft
Optional: 1 tsp vanilla or almond extract

Step-by-step Instructions

Combine dry + wet ingredients: In a stand mixer (or bowl), whisk flour, sugar, salt, yeast. Add cream, water, eggs, and extract; mix until a shaggy dough forms.
Incorporate butter: Gradually add soft butter while kneading ~8–10 min (mixer) or ~12 min (by hand) until smooth and slightly tacky.
Short rise: Cover and let rest 30–45 min at room temperature, just until dough is slightly puffy.
Overnight chill: Transfer to an oiled bowl, cover tightly, and refrigerate 8–18 hrs for cold fermentation.
Shape buns: Next morning, shape the chilled dough into 8 equal balls.
Final proof (warm): Place buns on greased parchment-lined sheet, cover, and let rise ~1.5 hrs until puffy.
Egg wash & bake: Preheat oven to 350 °F (175 °C). Optional egg wash: whisk 1 egg + 1 Tbsp water. Brush tops and bake 18–22 min until golden and hollow-sounding. Cool 30 min before serving.

🍎 Nutritional info per bun

Calories: ~310 kcal
Total Fat: ~15 g
Saturated Fat: ~9 g
Carbohydrates: ~37 g
Sugar: ~10 g
Protein: ~7 g

(Approximate values based on ingredients above.)

🧊 Storage Instructions

Room temp: Store wrapped for 3–4 days—best day 1.
Freeze: Slice, wrap buns individually, freeze up to 3 months. Toast or warm as needed.

Prompt

Here's how I prompted the "Sweet Overnight Brioche Buns" Recipe:

I wasn't super clear about the difference between Challah and Brioche. So I asked"

Brioche or challah, extra sweet, with quick making and then overnight fermentation?

ChatGPT helped me decide:

If you want a sweet, rich bread that can be started quickly and optionally fermented overnight for deeper flavor, brioche is the better choice—especially for an "extra sweet" version.

Why brioche?

Higher fat + sugar content than challah: cream, butter, sometimes milk.
Better suited for overnight proofing in the fridge (slows fermentation and enhances flavor).
Texture is softer, more pillowy—great for French toast, pastries, or just eating with jam.

Challah can also be sweetened and fermented overnight, but it's traditionally leaner (no dairy), which affects richness and softness.

My Recommendation

Go with a cream-enriched brioche, but keep it flexible:

Quick same-day option: 1st rise in warm place (1.5–2 hours), shape, then final proof (45–60 min), then bake.
Overnight version: 1st rise (30–45 min), refrigerate overnight, shape cold dough the next day, proof until puffy, then bake.

I can give you a full recipe that works both ways, with extra sweetness dialed in. Want that?

I told it I prefer overnight: