Sesame braided egg buns

Sesame braided egg buns recipe by Milly Cookbook and Clarence Court Eggs. A mix between a brioche and a pretzel, these buns are simple, yet satisfying.

Brought to you by Clarence Court

Sesame braided egg buns recipe by Milly Cookbook and Clarence Court Eggs

A mix between a brioche and a pretzel, these sesame braided egg buns are simple, yet satisfying. Tip: These egg buns can be made using a stand mixer with the dough hook attachment or in a large bowl with a fork.

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  • 175 ml warm milk
  • 2 1/4 tsp fast-action dried yeast
  • 50 g caster sugar
  • 2 Clarence Court Burford Brown eggs (plus 1 yolk)
  • 60 ml vegetable oil
  • 440 g plain flour
  • 1/2 tsp salt
  • 1 free-range egg yolk
  • 1 tbsp milk
  • 1 tbsp sesame seeds
  • a pinch of sea salt


Into the bowl, add the warm milk, yeast, caster sugar, eggs and egg yolk, vegetable oil, plain flour and salt. Turn the machine onto low and mix until the ingredients have come together and a sticky dough is formed, completely coming away from the bowl.
Turn out onto a floured surface, knead for a couple of minutes until smooth, then form into a ball. Place the dough into an oiled bowl and cover in clingfilm for 90 minutes until doubled in size.
After 90 minutes, turn the dough out onto a floured surface. Cut the dough into quarters, then each quarter into three. Working on one piece at a time, cut the piece of dough in half and roll both halves out into two sausages, around 20cm (8in) long. Place one down horizontally, and the other over the top vertically, creating a cross. Picking up the ends of the horizontal sausage, cross them over each other and place them back down. Repeat this with the vertical sausage, criss-crossing the pieces of dough to form a plait. Tuck the ends under the bun and place the braid onto a baking sheet lined with greaseproof paper. Repeat with the rest of the dough.
Cover the braided buns in clingfilm and allow to rest for another 30 minutes. Preheat the oven to 170ºC/Gas Mark 3.
Uncover the buns. Mix together the egg yolk and milk and brush evenly over the buns. Scatter with sesame seeds and a sprinkle of seat salt.
Bake in the oven for 25-30 minutes or until a deep golden brown. Allow to cool a little before removing them from the baking sheet. These are best served warm with salted butter.

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