Feta Filled Braided Brioche Buns

These buttery brioche buns are stuffed with tangy feta and fresh parsley, then braided into a show-stopping shape. The dough comes together with just a few pantry staples, and the result is a pillowy, glossy bun that feels like a cloud on the tongue.

Servings: 8 servings

Cloud-Like Braided Buns

The secret to these buns is a simple enriched dough that stays soft and fluffy even after baking. By using both warm milk and warm water, the dough hydrates perfectly, while the oil and egg white keep it tender. The feta-parsley core adds a burst of savory flavor that makes each bite unforgettable.

The Secret to Perfect Brioche Texture

Enrich the dough with both milk and water and let the yeast activate in the warm liquids before mixing. This dual-liquid method gives the dough enough stretch without becoming sticky, and the added oil and egg white create a tender crumb that stays soft after cooling. Knead just until smooth, then let it rise fully for maximum lift.

Ingredients for Feta Filled Braided Brioche Buns

• 1 cup warm milk (about 110°F)
• 1 cup warm water
• 1/2 cup vegetable oil
• 1 large egg white
• 2 tbsp granulated sugar
• 2 1/4 tsp active dry yeast (1 packet)
• 5 cups all-purpose flour
• 1 tsp salt
• 8 oz white feta cheese, crumbled
• 2 tbsp fresh parsley, finely chopped
• 1 egg yolk mixed with 1 tsp milk (egg wash)
• 1 tsp black nigella seeds (optional, for topping)

How to Make It: Feta Filled Braided Brioche Buns

1. In a large bowl combine warm milk, warm water, oil, egg white, sugar, yeast and salt; stir until the yeast dissolves.
2. Add flour gradually, mixing until a soft, non-sticky dough forms; knead 5-7 minutes until smooth.
3. Cover the dough and let it rise in a warm place until doubled, about 1 hour.
4. Punch down the dough, divide into 8 equal pieces, and roll each into a small oval.
5. Place a spoonful of crumbled feta and parsley in the center of each oval, cut three diagonal slits on each side, and braid the strips over the filling into a plait.
6. Place the braided buns on a parchment-lined baking sheet, brush with egg wash, and sprinkle with nigella seeds.
7. Bake in a preheated 375°F oven for 20 minutes, until the buns are puffed, glossy, and golden brown.
8. Cool on a rack for 10 minutes before serving to let the crumb set.

Baking Tips for Brioche Buns

Make sure the liquids are warm, not hot, to keep the yeast alive. If the dough feels too sticky, add flour a tablespoon at a time; if too dry, a splash of milk helps. Let the buns rest after baking so the interior stays soft, and store them in an airtight container for up to two days.

Serving Ideas

Serve these buns warm, split open, and drizzle with a little olive oil or a smear of butter. They pair beautifully with a simple tomato-cucumber salad, a bowl of soup, or as a base for a hearty breakfast sandwich.

Common Questions

Can I use whole-milk yogurt instead of milk?

Yes, substitute an equal amount of plain whole-milk yogurt for a richer flavor and extra tenderness.

What if I don’t have nigella seeds?

A sprinkle of sesame seeds or poppy seeds works as a tasty alternative.

How do I freeze the buns?

Cool completely, then wrap each bun tightly in plastic wrap and freeze; reheat at 350°F for 10 minutes.