Brioche Burger Buns
Soft, rich, and perfect for burgers
Classic French-style brioche buns with a tender, buttery crumb and a golden crust — the ideal base for any burger.
Equipment
Ingredients
Dough
all-purpose flour (room temperature)
500 g
active dry yeast
7 g
granulated sugar
50 g
whole milk (warm)
250 ml
unsalted butter (melted)
60 g
large egg (room temperature)
2 piece
salt
8 g
Topping
egg
1 piece
sesame seeds
15 g
Instructions
Activate the yeast
Warm the milk, add the yeast and a pinch of sugar, and let it sit until foamy.
Mix the dough
Combine the activated yeast mixture with flour, remaining sugar, salt, eggs, and melted butter in a large bowl.
Knead the dough
Knead the dough on a lightly floured surface until it becomes smooth and elastic.
First rise
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size.
Divide and shape the buns
Divide the dough into 8 equal pieces, shape each into a smooth ball, and place on a parchment-lined baking sheet.
Second rise
Cover the shaped buns and let them rise again until puffy.
Preheat the oven
Preheat the oven to 190°C while the buns finish rising.
Egg wash and top the buns
Beat the remaining egg, brush it gently over each bun, and sprinkle with sesame seeds if desired.
Bake the buns
Bake at 190°C for 12-15 minutes until the buns are golden brown.
Cool and serve
Transfer the buns to a wire rack and let cool for at least 10 minutes before slicing.
Original recipe
Storage
Store in an airtight container. Thaw frozen buns at room temperature before reheating.
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