These beautiful spiced brioche buns make a luxurious snack, the enriched dough giving a sublimely buttery finish. Use any leftover stale brioche to make a stunning bread and butter pudding

Preheat the oven to 180°C/gas mark 4
Combine the flour, sugar, cinnamon, nutmeg and salt in a large mixing bowl - you can double the sugar for a sweeter result
Room for a little one
The kids can get stuck into this step, as all they need to do is mix together the ingredients using their hands!
Make a well in the middle and mix in the eggs with your hands for 5 minutes
Add the yeast and continue to mix for another 5 minutes to form a smooth dough
Switch to a wooden spoon and gradually add the cubes of butter, keep mixing until all of the butter is incorporated and the dough is shiny and elastic
Rub a little oil into each mould of a muffin tray, or line each with a square of parchment paper. Place 40g of dough into each mould and leave in a warm place for 25 minutes to prove and double in size
Room for a little one
Once you’ve measured out the dough into 40g portions, get your little helpers to place the dough into the muffin tray before leaving to prove
Bake in the oven for 8 minutes, until golden brown and puffy, returning to the oven for an extra 3-4 minutes if not ready
Serve warm with butter and jam, or with ham and cheese
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  • 500g of plain flour
  • 6 eggs
  • 50g of sugar
  • 2 tsp of salt
  • 25g of dried yeast
  • 250g of butter, diced
  • 1/2 tsp of cinnamon
  • 1/2 tsp of ground nutmeg
  • 1 tbsp of sunflower oil

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An easy brioche recipe from Great British Chef Shaun Rankin. Baked in a muffin tin and spiced with cinnamon and nutmeg, these are perfect for winter mornings

Brioche bun recipe Tweaks

What's this?
I found that if you make this recipe with Dove wheat/gluten free Plain Flour, you will need approx. 50g more, to achieve a glossy dough. With the recipe amount of 500g, the mixture was much too loose and sloppy.
1 August 2014