Bogeyman’s brioche buns


My kids get very excited when I take the stand mixer out to make homemade bread, they can’t get enough of it! These kaleidoscopic brioche buns are bright and bold but there’s nothing spooky about the flavour – I mean, is there anything better than enjoying a soft, fresh bread roll that’s still warm from the oven?



Whether you’re going for a Halloween theme or not I can honestly recommend making these buns to enjoy for lunch or alongside dinner (just leave the gel colours out if you prefer). They are absolutely delicious and need nothing more than a spot of butter – although we mostly eat them just as they are, they are that good! I’ve included some step by step photos below to show you exactly how I shaped them.



For more Halloween baking inspo check out this spooky spiderweb cake and these cute Halloween cookie ideas … happy Halloween!




For the buns:

  • 450g white bread flour
  • 5ml (1 tsp) fine salt
  • 10ml (2 tsp) white sugar
  • 7g instant yeast
  • 40g butter, melted
  • 125ml freshly boiled water
  • 140ml milk
  • 1 large egg, lightly beaten
  • gel food colouring (I used orange, black and purple)
  • olive oil, for greasing
  • extra flour, for dusting

For the glaze:

  • 1 large egg yolk
  • 5ml (1 tsp) milk

1.) Place the white bread flour in the bowl of a stand mixer. Mix in the fine salt and white sugar. Add the instant yeast and mix in.

2.) Place the melted butter in a jug. Add the freshly boiled water and milk and stir together. Add the egg and whisk together with a fork to combine.  Add to the flour mix and use the dough hook attachment to mix everything together and knead the dough until soft and elastic.
Alternatively, mix everything together and knead by hand.

3.) Divide the dough into four equal balls. Leave one of the balls as is and add a few drops of gel food colouring to each of the other balls. Knead each ball of dough to distribute the colour evenly. Place each ball in a lightly oiled bowl, cover and leave in a warm place for 2 hours to rise and double in size.

4.) Line a large baking tray with baking paper and set aside.

5.) Lightly dust the work surface with some flour. Roll each piece of dough into a very thin rectangle. Aim for a thickness of 2-3m and try to get the rectangles roughly the same size. (Mine were 25cm x30cm.)

6.) Place the rectangles one on top of the other so that you end up with one layered rectangle. Use a ruler and sharp knife to neaten the edges and create a sharp rectangle. Gather up the scraps and roll them into a ball to make an extra bun.

7.) Place the rectangle with the long side in front of you. Cut the dough vertically into six equal strips. Roll each strip along the long size into a long, thin rope. Cut each rope in half to make two shorter ropes.

8.) Take one of the ropes and cut it in half down the length, leaving it attached at one end. Wrap the two sections around each other so that you have a single coil and pinch together at the end. Shape the coil into a bun and place on the baking tray. (Use  few dabs of water to help stick the bun together if the dough is very floury.) Repeat with the remaining dough. Leave the tray in a warm place for 45 minutes.

9.) While the buns are rising preheat the oven to 180ºC. Prepare the glaze by whisking the egg yolk and milk together.

10.) Brush the glaze over the buns. Bake for 20 minutes. When they are done they should sound hollow when tapped. Leave to cool for a few minutes before serving.



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