Black Brioche Buns

Using activated charcoal tablets, I made these black brioche buns. You will have to trust your oven temperature when baking these as you cannot judge by the colour if they are done or not. However, if you have an instant read thermometer then the internal temperature of the buns should be around the 90° Celsius mark.

Black Brioche Buns
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Last year Dave and I were away racing in East London. We were pitted next to our friends, one of whom fell ill on race day. He was not the only person to be affected by food poisoning, with one person having to be hospitalised. I did not know he was feeling ill until he got into the car.At which stage I heard Sofia, his wife saying something. I travel with rehydrate and rescue plus effervescent tablets for such occasions and gave Sofia a tablet for Michael. She made a bottle for him, and when he came into the pits she put it into the car. She mentioned that she always travels with activated charcoal but on this trip had left it at home. I decided that I would add this to my emergency medical bag, and bought a bottle when we got back home.

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I got sick when we were in England, and took all 8 of the activated charcoal I had with me. There is no way to tell if they worked or not, but when we got back, I replenished the container. At the same time I decided to use the rest of them to make these black brioche buns. I know that this food trend is probably done and dusted, but it was something fun to make in December. And everyone at the Christmas table enjoyed them. Which was far more important to me than staying en pointe.

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5 from 1 vote

Black Brioche Buns

These make for a fancy looking bun, perfect for entertaining
Recipe Category: Bread
Makes enough for: 1 batch buns
All Rights Reserved: Adapted from Booths


  • 475 g flour, plus extra for dusting
  • 28 g fructose
  • 10 g activated charcoal, crushed to a powder
  • 6 g instant dried yeast
  • 75 g salted butter
  • 2 eggs
  • 200 mls water
  • 50 mls milk
  • oil for greasing
  • 1 egg white, slackened
  • 5 mls black cumin seeds


  • Place the flour, fructose, charcoal and yeast into a stand mixer bowl
  • Using a dough hook, mix the ingredients for 30 seconds to combine
  • Add the butter and mix until the ingredients resemble bread crumbs
  • Keeping the speed low, add the eggs, water and milk
  • Once completely combined, knead for 10 minutes
  • Cover the bowl with cling film and leave to prove until doubled in size
  • Turn out onto a lightly floured surface and gently knock bag
  • Divide the dough into 75g pieces, and roll each one out into a ball
  • Place each ball onto a lined baking tray and cover with lightly oiled cling film
  • Set aside to prove until doubled in size
  • Preheat the oven to 180° Celsius
  • Brush each bun with egg white and sprinkle the cumin seeds on top
  • Bake for 20 minutes, remove from the oven and set aside to cool on a wire rack


I have made these using my bread maker with great success. Add all the ingredients into the container, set the machine to dough/bread and then continue from the knocking back instruction

I am slowly easing myself back into the swing of things and will be back online, and at work on the 6th.

Inspiration published on Lavender and Lime January 3:

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