Soft, fluffy, and slightly sweet, these Hawaiian slider buns are the perfect base for crispy chicken sliders, or any mini sandwich. They’re golden on the outside, pillowy inside, and brushed with butter for that signature shine. This recipe makes about 6 slider buns, just the right size for sharing.

Why You’ll Love This Recipe

Soft & Buttery: the enriched dough bakes up incredibly fluffy.

Extra Chocolatey: choose between Nutella or homemade chocolate cream.

Easy to Shape: simple, beginner-friendly brioche method.

Bakery-Style Result: looks impressive, tastes even better.

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Serving Suggestion

Serve warm with a dusting of powdered sugar, extra Nutella drizzle, or a side of fresh berries. Perfect for brunch, cozy mornings, or dessert.

Pro Tips for Perfect Brioche

Use warm (not hot) milk: hot liquid kills yeast.

Add flour gradually: the extra 4 tbsp help you adjust depending on dough softness.

Don’t rush the rise: brioche needs time to become airy and fluffy.

Let the filling thicken: especially the homemade chocolate cream, so it doesn’t leak out.

Bake on the lower rack: this prevents the tops from browning too quickly. If they start getting too dark, simply cover the brioches with a piece of aluminum foil.

Ingredients

For the Brioche Dough

• 120 ml warm milk

• 4 g yeast + 1 tsp sugar (to activate the yeast)

• 2 small eggs

• 65 g softened butter

• 300 g flour + 4 tbsp additional flour

• 45 g sugar

• Pinch of salt

For the Filling (Choose One)

Option 1 – Homemade Chocolate Filling

• 60 ml heavy cream

• 180 g chocolate drops

Option 2 – Nutella Filling

• 280 g Nutella

Instructions

Make the Dough

In a small bowl, mix warm milk and yeast. Let rest for 5 minutes until slightly foamy. In a large bowl, combine flour, sugar, and salt. Add softened butter, oil, egg, and the milk-yeast mixture. Knead for 8–10 minutes by hand or with a stand mixer until the dough is smooth and elastic.

First Rise

Cover the bowl and let the dough rise in a warm place for 1–1.5 hours, or until doubled in size.

Divide the Dough

Punch down the dough and divide it into 8 equal pieces. Roll each piece into a smooth ball. Let the balls rest for 10 minutes, this relaxes the gluten and makes rolling easier.

Prepare the Chocolate Filling

If using homemade chocolate cream:

• Melt cream + chocolate, mix until smooth.

• Let it cool slightly so it thickens.

• Transfer to a piping bag and pipe 8 long chocolate logs (one for each brioche).

(No freezing necessary — just firm enough to hold shape.)

Shape Each Brioche

For each dough ball: Roll it out into a small rectangle. Pipe or spread a line of chocolate along the center. Fold/roll the dough only up to the halfway point. On the unrolled side, cut 8 thin strips lengthwise. Lift and lay/twist each strip over the rolled half to create the braided look. This is the signature Archer-style shaping method.

Second Rise

Place each shaped brioche in a small tin or on a lined tray. Cover lightly and rise for 30–45 minutes until puffy.

Bake

Bake at 175°C (top/bottom heat) for 17-18 minutes until golden.

Finish

Immediately brush generously with melted butter. Cover with a clean kitchen towel and let rest for at least 1 hour. This makes the buns extra soft and keeps the crust tender.