These Brioche Burger Buns are made with an enriched dough that is filled with milk, egg, sugar, and butter, making them the perfect soft texture with a hint of sweetness!
There is nothing quite like a juicy burger topped with cheese, tomatoes, lettuce, and grilled onions. All that is missing is the bun, and what better way to finish it off than with a Homemade Brioche Burger Bun! Buttery, soft, and with a hint of sweetness, these buns will be your new favorite way to enjoy burger night!
What is Brioche?
Brioche Brioche Buns are made with an enriched dough and have an added sweetness factor to them than regular dough. Enriched doughs contain milk, eggs, and butter. A LOT of it. Basically, a lot more fat than a regular dough would have. Brioche dough typically contains more sugar than you would find in a normal dough, as well as a lot more butter. While a typical dough would have flour, yeast, water, salt, and a little sugar, Brioche dough contains eggs (sometimes 3 or 4) and more butter than you normally would find in a regular dough. This particular recipe calls for 8 tablespoon of butter, about 113 grams.
Ingredients in Brioche Burger Buns
The ingredients for this dough are what you would typically find in Brioche recipes:
- Flour: This recipe can be used with either Bread Flour or All-Purpose Flour. I prefer bread flour, but if you don't have any, all-purpose will work.
- Yeast: My favorite yeast to use is Active Dry Yeast, which requires proofing before adding it to the flour mixture. If you don't have any, you can use instant, and the yeast proofing can be skipped and the yeast can be adding straight to the mixture along with the milk.
- Milk: It's best to use whole milk because since this is an enriched dough, the more fat, the better.
- Salt: ALWAYS important in any recipe. Without salt, the bread will taste flat.
- Granulated Sugar: This adds sweetness to the Brioche dough and creates a bit more of a softness.
- Egg: I like to use 1 whole egg and 1 egg yolk to add more fat!
- Butter: A key ingredient in Brioche is butter. My recipe calls for both melted butter during the first kneading and then softened butter during the second kneading.
How to Make Brioche Burger Buns
Step 1: Yeast Mixture
In a small bowl, add the warm milk, yeast, and tablespoon of sugar and set aside to activate and foam, about 5 minutes.
Step 2: Knead the Dough (first part)
In the bowl of a stand mixer, combine the flour, sugar, salt, whole egg + egg yolk, melted butter, and yeast mixture and knead for about 10 minutes until completely combined and forms a dough that pulls away from the bowl.
Step 3: Add Softened butter & knead
After the first knead, add in the softened butter and knead for an additional 10 minutes until the dough is smooth and elastic.
Step 4: Proof The Dough
Place the dough ball in an oiled bowl and cover and let rise for an hour.
Step 5: Shape the Brioche Burger Buns
Divide the dough into 8 equal parts (I like to use a kitchen scale to make them even) and roll them into balls and place them on a baking sheet, making sure there is amble room between each one. For this reason I like to to use TWO baking sheets. Cover them and let them rise for at least 45 minutes.
Step 6: Egg Wash & Bake
Preheat the oven to 375 degrees Fahrenheit.
Once risen, brush with egg wash and sprinkle with sesame seeds.
Bake the buns for 15-18 minutes until they're golden brown, the bottoms have a color, and they've plumped up and are round.
Tips for the Best Brioche Burger Buns
- Kitchen Scale – I can't recommend this enough. To get the BEST results, use a kitchen scale to weigh your ingredients and to portion out the dough.
- Room temperature – Use room temperature eggs & butter.
- Don’t skimp on the kneading – My recipe calls for a total of 20 minutes of kneading for a reason. The first 10 minutes is to incorporate all the ingredients and to get the gluten going. The second knead is to incorporate the softened butter and to create an elastic and smooth dough. It's important to knead for that long.
Frequently Asked Questions (FAQs)
What is the difference between a brioche bun and a regular bun?
Brioche Buns are different than regular buns because of the amount of fat it contains. A regular bread recipe typically contains flour, yeast, water, salt. A brioche bread recipe is an enriched recipe that contains milk, eggs, and butter. My Brioche Buns recipe contain ¼ cup of sugar to give it an extra hint of sweetness, which is not typical in a regular bread recipe.
Are Brioche Buns Healthy?
Definitely not. With the amount of fat in a Brioche recipe, it's not ideal for weight loss, but all can be consumed within moderation, of course. It's still delicious!
Are Brioche Buns Good for Burgers?
Yes! It's the best for burgers. My Brioche Burger Buns recipe will NOT disappoint!
How Long will Brioche Burger Buns Last?
Once baked, they will last for about 3 days at room temperature stored in an airtight container.
What Can I Use this Recipe for?
If you're not a fan of burgers, these Brioche Burger Buns are great for so many things:
- A breakfast sandwich stuffed with eggs, cheese and all the fixings.
- Toasted with some butter and jam
- Turned into a grilled cheese sandwich
- Sloppy Joe's
- French Toast (leave off the sesame seeds before baking)
- And so much more!
Other Recipes You Might Like
If you try this recipe, leave a comment and let me know how you like it!
Brioche Burger Buns
- 1 cup warm milk 110-115°
- 1 packet of active dry yeast 7 grams
- 1 tablespoon granulated sugar
- 4 cups (480g) bread flour
- ¼ cup (50g) granulated sugar
- 1 large egg + 1 egg yolk
- 1½ teaspoon salt
- 4 tablespoon melted butter
- 4 tablespoon softened butter
Brioche Burger Bun Dough
- In a small bowl, add the warm milk, yeast, and tablespoon of sugar and set aside to activate and foam, about 5 minutes.
- In the bowl of a stand mixer, combine the flour, sugar, salt, whole egg + egg yolk, melted butter, and yeast mixture and knead for about 10 minutes until completely combined and forms a dough that pulls away from the bowl.
- After the first knead, add in the softened butter and knead for an additional 10 minutes until the dough is smooth and elastic.
- Place the dough ball in an oiled bowl and cover and let rise for an hour.
Shaping & Baking Brioche Burger Buns
- Divide the dough into 8 equal parts (I like to use a kitchen scale to make them even) and roll them into balls and place them on a baking sheet, making sure there is amble room between each one. For this reason I like to to use TWO baking sheets. Cover them and let them rise for at least 45 minutes.
- Half way through the rise, preheat the oven to 375° Fahrenheit
- Once risen, brush with egg wash and sprinkle with seseme seeds.
- Bake the buns for 15-18 minutes until they're golden brown, the bottoms have a color, and they've plumped up and are round.
- Remove from the oven and let them cool before slicing and enjoying.
- These buns will stay fresh stored in airtight container or ziploc bag for about 3 days.