Flower-Shaped Turkish Brioche Buns, Pillowy Soft Tips, FAQ & printable recipe

Tips for success

For the softest buns, use a kitchen scale to measure flour by weight—5 cups of all-purpose flour is about 625 grams. When kneading, if the dough sticks to your hands, lightly oil your palms instead of adding too much flour, which can make the buns dense.

Let the shaped buns rest for at least 15 minutes before baking; this allows the gluten to relax and prevents shrinkage. To achieve an extra-glossy crust, brush the buns with egg wash twice—once before the final rise and once just before baking.

If you prefer a more savory bun, reduce the sugar to 1 tablespoon and add a teaspoon of salt to the dough. For a sweeter version, increase the sugar to 3 tablespoons and add a teaspoon of vanilla extract.

The buns are best enjoyed the same day, but they can be refreshed in a 300°F (150°C) oven for 5 minutes to restore their softness. Store any leftovers in an airtight container at room temperature for up to 2 days.

Variations

• Savory Herb Version: Add 1 tablespoon of dried oregano or thyme to the flour and reduce the sugar to 1 tablespoon. Sprinkle the finished buns with flaky sea salt after baking for a savory twist.
• Sweet Cinnamon Swirl: After shaping the petals, brush with melted butter and sprinkle with cinnamon sugar before rolling. Omit the nigella seeds and use only sesame seeds or skip them entirely for a sweeter look.
• Whole Wheat Option: Replace half of the all-purpose flour with whole wheat flour. Increase the warm water by 2 tablespoons, as whole wheat absorbs more liquid. The buns will be slightly denser but still soft.
• Vegan Adaptation: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based milk. For the egg wash, use a mixture of maple syrup and water. The texture will be slightly less rich but still tender.

Storage and make-ahead

Fridge

Store in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 5 minutes to restore softness.

Freezer

Freeze baked buns in a freezer-safe bag for up to 1 month. Thaw at room temperature and reheat in a 300°F oven for 5-7 minutes.

Reheat

Reheat in a 300°F (150°C) oven for 5 minutes, or microwave for 15-20 seconds per bun. Avoid overheating to prevent drying.

Store the cooled buns in an airtight container or a resealable plastic bag at room temperature for up to 2 days. To maintain softness, place a slice of bread in the container—it will release moisture and keep the buns tender. If the buns become stale, revive them by warming in a 300°F (150°C) oven for 5 minutes. Do not refrigerate, as this can dry out the bread.

The dough can be prepared up to the shaping step and refrigerated overnight. After shaping the flowers, cover the baking sheet tightly with plastic wrap and refrigerate for up to 12 hours.

In the morning, let the buns come to room temperature for 30 minutes, then brush with egg wash and bake as directed. Alternatively, you can bake the buns fully and freeze them for up to a month; thaw at room temperature and reheat before serving.

Serving ideas

Serve these flower buns warm or at room temperature as a stunning centerpiece for breakfast or brunch. They are delicious on their own, but a pat of butter or a drizzle of honey takes them to the next level. For a savory twist, serve them alongside scrambled eggs, roasted vegetables, or a spread of soft cheese. The pull-apart petals make them perfect for sharing—guests can tear off a piece with ease.

These buns also make a beautiful addition to a holiday table or a picnic spread. Pair them with a cup of Turkish tea or coffee for an authentic experience. If serving with jam, choose a tart variety like sour cherry or apricot to balance the slight sweetness of the dough.

For a more indulgent treat, split a bun and fill it with clotted cream and berries. The possibilities are endless, and the buns are sure to be a crowd-pleaser.

Frequently asked questions

Recipe card

Flower-Shaped Turkish Brioche Buns, Pillowy Soft

Prep 25 minCook 20 minRest 1 hTotal 1 h 45 minServes 8

Ingredients

• 1 cup warm water
• 1/2 cup warm milk
• 1/2 cup vegetable oil
• 1 large egg
• 2 tbsp granulated sugar
• 1 packet instant yeast (about 2 1/4 tsp)
• 5 cups all-purpose flour
• 1 egg yolk
• 1 tbsp water
• 2 tbsp white sesame seeds
• 1 tbsp nigella seeds

Instructions

1. In a large glass bowl, combine the warm water, warm milk, vegetable oil, egg, sugar, and instant yeast. Stir briefly to dissolve the sugar and yeast. Add the all-purpose flour and stir with a wooden spoon until a soft, shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 6 to 8 minutes, until smooth, silky, and no longer sticky. If the dough is too wet, add a little more flour, a tablespoon at a time.
2. Place the dough back into the bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free spot for about 1 hour, or until doubled in size. The dough should be puffy and airy when ready. If your kitchen is cool, place the bowl in a slightly warm oven (turned off) with the door closed, or near a sunny window. The rise time can vary, so rely on the visual cue rather than the clock.
3. Turn the risen dough out onto a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a smooth ball. Roll one ball into a circle about 8 inches in diameter. Using a sharp knife or bench scraper, make 8 cuts from the edge toward the center, leaving the center intact to create petals. Gently lift each petal and twist it slightly, then press the end into the center to form a flower shape. Repeat with the remaining dough balls.
4. In a small bowl, whisk together the egg yolk and water to make an egg wash. Using a pastry brush, generously brush the top of each flower-shaped bun with the egg wash, making sure to cover the petals and the center. Sprinkle the white sesame seeds and nigella seeds over the tops, focusing on the tips of the petals for a beautiful contrast. The egg wash will give the buns a shiny, golden crust as they bake.
5. Preheat the oven to 375°F (190°C). Place the baking sheet with the shaped and topped buns in the oven. Bake for 18 to 20 minutes, or until the buns are deep golden brown and sound hollow when tapped on the bottom. The internal temperature of the buns should reach 190°F (88°C) to ensure they are fully baked. If the tops are browning too quickly, loosely tent with aluminum foil for the last 5 minutes.
6. Remove the baking sheet from the oven and let the buns cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely, or serve warm. To test the softness, press a finger gently on the side of a bun; it should spring back immediately, leaving no indentation. The crumb should be pillowy and tender, with a slight pull-apart texture. If any buns are stuck together, gently separate them along the petals. Serve warm or at room temperature.

Contains: gluten, eggs, milk, sesame

Estimated nutrition per serving

Calories

420

Protein

9 g

Carbohydrates

62 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.