Black Brioche Buns
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5 from 1 vote

Black Brioche Buns

These make for a fancy looking bun, perfect for entertaining
Course: Bread
Author: 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