Brioche Burger Buns
Brioche burger buns are soft enough to bite through easily yet sturdy enough to hold a juicy patty and its sauce. Milk, egg and butter give the dough its rich, golden crumb, and a sprinkle of sesame seeds finishes the top. The buns need two rises, but most of the time is hands-off, and they freeze well, so a batch of eight covers burger nights for weeks.
- Total
- 3 h 10 min
- Prep
- 35 min
- Cook
- 15 min
- Serves
- 8 buns
- Per 1 bun
- 340kcal
Getting the brioche dough right
The dough is soft and slightly sticky because of the egg and butter. Adding the butter after the flour has started to develop, a piece at a time, lets the dough build structure first, which gives lighter, taller buns. A stand mixer with a dough hook saves effort here, but it is not essential.
Shaping and baking brioche burger buns
Weigh the pieces so the buns bake evenly, and roll each into a tight ball so it rises up rather than out. Flattening them to about 2cm gives a bun that fits a patty without towering over it. Egg-washing right up to the edges gives the glossy, mahogany finish.
Brioche burger buns, step by step
Tap a time to start a timer.
- Mix the dough Stir the sugar and yeast into the warm milk. Tip the flour into a large bowl, add the salt on one side, then pour in the milk mixture and 1 egg. Mix to a shaggy dough, then knead on a lightly floured surface for (or with a dough hook) until smooth and elastic.
- Add the butter and rise Knead in the softened butter, a piece at a time, for about 8 more minutes (5 with a dough hook) until the dough looks glossy and no longer sticks to your hands. Put it in a lightly oiled bowl, cover with cling film and leave somewhere warm for 1½ hours, until doubled in size.
- Shape the buns Tip the dough onto a work surface and knock out the air. Divide it into 8 pieces of about 115g, then roll each into a tight ball, tucking the edges underneath. Place them 5cm apart on two baking trays lined with baking paper and press each down gently to about 2cm thick.
- Prove Cover loosely with oiled cling film and leave for until puffy. About in, heat the oven to 200°C (180°C fan), gas 6.
- Glaze and bake Brush the buns with the beaten egg and sprinkle with sesame seeds. Bake for until deep golden brown and hollow-sounding when you tap the base.
- Cool Transfer to a wire rack and leave for before slicing, so the crumb sets and does not turn gummy.
What to serve them with
Split and toast the cut sides in a dry frying pan for a minute before filling. They suit a homemade burger or a smash burger, and also hold up to the juices from a crispy chicken burger.
Common problems and fixes for Brioche Burger Buns
- The dough is very sticky and hard to knead.
- Brioche dough is meant to be soft. Keep kneading rather than adding flour, as the gluten tightens and the dough becomes smooth. A little oil on your hands helps if it clings badly.
- The buns come out dense.
- The dough probably did not rise enough, which is common in a cold kitchen. Go by size, not the clock: it should be doubled and spring back slowly when you press it gently. This can take up to 2 hours.
- The tops brown before the middles are cooked.
- Move the trays to the lower shelf and cover the buns loosely with foil for the last 5 minutes. Check that your oven is not running hot with an oven thermometer.
Frequently asked questions about Brioche Burger Buns
Can you make brioche burger buns without a stand mixer?
Yes. Knead by hand for about 10 minutes before adding the butter and about 8 minutes after. It is sticky work, but the dough does come together.
How do you store and freeze them?
Keep cooled buns in an airtight bag at room temperature for up to 2 days, or freeze them for up to 3 months. Defrost at room temperature and warm in a 160°C (140°C fan), gas 3, oven for 5 minutes.
Can you make the dough the night before?
Yes. After kneading in the butter, cover the bowl and chill it for up to 12 hours instead of the first rise. Shape the cold dough, then allow about 45 minutes for the second rise before baking.
Why are my buns pale on top?
The egg glaze was probably too thin or missed. Brush the buns right to the edges, and make sure the oven has reached temperature before they go in.
How did you like the recipe?
4.8 / 5 · 51 ratings
