Charcoal Brioche Recipe

Charcoal Brioche Recipe

September 10, 2018

Charcoal Brioche Buns

By George Orange
Sept, 12, 2018

Inspired by the awesome Rock-a-Dollar at Meatopia in London, Blackened Brioche, or Charcoal Brioche is a crowd pleaser that catches the eye.  With the current trend in activated charcoal, (apparently people are brushing their teeth with it... whats wrong with Colgate?!), I had a play and made up a batch of brioche baps. Simple to make (if you have a mixer with a dough hook) and far superior to any shop bought buns that have additives and preservatives, these are springy, and retain a nice bite.

Prep Time: 4 Hours inc Proving
Cook time:20 Mins
Yield: 8-12 buns


    • 250ml warm water
    • 2 tsp dried yeast (not fast-action)
    • 3 tbsp warm milk
    • 2 tbsp golden caster sugar
    • 450g strong flour, plus extra for dusting
    • 40g Food grade Activated charcoal. (like this one)
    • 4 tbsp unsalted butter, softened slightly in the microwave or left out for an hour or so
    • 2 large eggs, plus 1 beaten egg, for glazing
    • Sesame seeds, for sprinkling
    • Edible Gold leaf (if you’re feeling bling!)


Tip: Use a mixer with a dough hook as life’s too short

  • Mix the warm water, yeast, warm milk and sugar in a bowl. Let it stand for 5 mins until the yeast starts to activate and gets a head.
  • Tip the flour and 1 tsp salt into the mixing bowl, add the butter and rub together with between your thumbs and 1st fingers until the mixture resembles fine breadcrumbs.
  • Add the activated charcoal and mix with the dough hook. (and be 'clean' from now on as the stuff seems to get everywhere!)
  • Make a well in the centre of the mixture and add the yeast and the eggs.
  • Mix the dough with the dough hook (it will be sticky- but will come together)
  • Knead the dough in the mixer for 6-8 mins until it feels soft and bouncy.
  • Place in a clean oiled bowl, cover with cling film and set aside to rise until doubled in size. (1-3 hrs)
  • Once the dough has doubled in size, tip it out onto an oiled board and knock the air out and knead again for 2 mins. The dough should be much less sticky now but add a little flour if it needs it.
  • Divide the dough into 12-16 even pieces. ( you can weigh the total and then divide it that way to get even sized buns) Roll into balls and arrange on lined baking trays. Loosely cover with oiled cling film and leave for about 1 hr or until doubled in size again. Heat oven to 200C/180C fan/gas 6 and place a deep baking tray at the bottom.
  • Uncover the now risen bun, brush with a beaten egg, (You can add the gold at this stage (be careful as it’s super fragile/ will blow away in a breeze!) and sprinkle with white sesame seeds.
  • Pour a pint of water into a baking tray at the bottom of the oven to create steam.
  • Bake for 20 mins or until golden, and the bottom sounds slightly hollow then tapped
  • Leave to cool on a wire rack.
  • Cut in half and gently toast in a dry frying pan on the cut sides to seal them (stops them going soggy when you add sauce as it creates an awesome natural seal)

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