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Brioche Burger Buns Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 25 reviews
  • Author: Ivy
  • Prep Time: 30 minutes
  • Cook Time: 19 minutes
  • Total Time: 3 hours 18 minutes
  • Yield: 4 buns
  • Category: Baked Goods
  • Method: Baking
  • Cuisine: American

Description

This Brioche Burger Bun recipe yields soft, rich, and slightly sweet buns perfect for hamburgers or sandwiches. Made with a combination of all-purpose and whole wheat flour, enriched with milk, butter, and eggs, these buns have a tender crumb and golden crust topped with optional sesame seeds. The dough requires time to rise and is baked to a deep golden brown, making it ideal for homemade gourmet burgers.

Ingredients

Liquid Ingredients

  • 1/2 cup whole milk
  • 1 tablespoon water
  • 1 tablespoon softened butter
  • 1 large egg, beaten

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 3/4 teaspoon salt
  • 1 tablespoon sugar (plus a pinch for yeast)

Yeast and Toppings

  • 1 teaspoon active dry yeast
  • 1 large egg yolk, beaten
  • 3 tablespoons sesame seeds (optional)

Instructions

  1. Scald the Milk: In a small saucepan, heat the milk until small bubbles form around the edges and steam rises, but do not let it boil.
  2. Cool and Prepare Yeast Mixture: Remove milk from heat, add water, stir, and let the mixture cool to about 105°F. Stir in the yeast and a pinch of sugar, then let it bloom for about 5 minutes until foamy.
  3. Add Butter and Egg: Stir the softened butter and beaten egg into the yeast mixture, even if the butter does not fully melt immediately.
  4. Combine Ingredients in Mixer: Using a stand mixer fitted with a dough hook, add the liquid mixture and beat briefly to combine.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, salt, and sugar.
  6. Add Dry Ingredients to Mixer: With the mixer running, gradually add the dry ingredients in two batches.
  7. Knead the Dough: Increase the mixer speed to medium-high and knead the dough for 8–10 minutes until sticky and elastic.
  8. First Rise: Place the dough in a well-oiled bowl, turn to coat, cover with plastic wrap, and let it rise in a warm place for about 2 hours or until doubled in size.
  9. Divide and Shape Dough: Punch down the dough, weigh, and divide into 4 equal portions of about 95-97 grams each. Shape each piece into smooth balls by pinching the seams beneath and rolling on the counter.
  10. Second Rise: Place shaped buns on a baking sheet, cover loosely with plastic wrap, and let rise for another hour until puffy.
  11. Preheat Oven: Preheat your oven to 375°F (190°C).
  12. Prepare Topping: Whisk the egg yolk with a splash of water, brush generously over the buns, then sprinkle with sesame seeds if using.
  13. Bake the Buns: Bake the buns for 16 to 19 minutes until they turn a deep golden brown.

Notes

  • Scalding the milk helps improve the texture of the dough by denaturing proteins.
  • Use a kitchen thermometer to check the temperature of the milk mixture for accurate yeast blooming.
  • The dough is sticky; avoid adding too much extra flour during kneading.
  • Allowing sufficient rising time is crucial for light, fluffy buns.
  • If sesame seeds are not preferred, you can omit them or substitute with poppy seeds.
  • For softer buns, brush with melted butter after baking.

Find it online: https://ivysrecipes.com/brioche-burger-buns-recipe/