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Brioche Burger Buns Recipe

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4.4 from 6 reviews

This Brioche Burger Bun recipe yields soft, slightly sweet, and golden buns perfect for elevating your homemade burgers. Made with a blend of all-purpose and whole wheat flours, enriched with milk, butter, and eggs, these buns are fluffy with a tender crumb and a beautifully shiny crust topped with optional sesame seeds. With a careful proofing and a final bake at 375°F, these buns deliver bakery-quality results at home.

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

Yeast & Toppings

  • 1 teaspoon active dry yeast
  • 1 large egg yolk, beaten (for brushing)
  • 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. This process helps activate the yeast better.
  2. Mix Milk and Water: Remove the scalded milk from heat, add the water, stir, and allow the mixture to cool until it reaches approximately 105°F, the ideal temperature for yeast activation.
  3. Bloom the Yeast: Stir in the yeast and a pinch of sugar into the milk-water mixture. Let it sit for about 5 minutes until the yeast becomes foamy, indicating it’s active.
  4. Add Butter and Egg: Mix the softened butter and beaten egg into the yeast mixture. Don’t worry if the butter doesn’t fully melt immediately; it will incorporate during mixing.
  5. Combine Ingredients in Mixer: Using a mini stand mixer with a dough hook, add the liquid ingredients and beat briefly to combine.
  6. Prepare Dry Ingredients: In a separate bowl, whisk together all-purpose flour, whole wheat flour, salt, and sugar.
  7. Add Dry Ingredients Gradually: With the mixer running, add the dry ingredients to the wet mixture in two batches to prevent clumping.
  8. Knead the Dough: Increase the mixer speed to medium-high and knead the sticky dough for 8 to 10 minutes until it becomes smooth and elastic.
  9. First Rise: Place the dough into a well-oiled bowl, turn to coat with oil, cover loosely with plastic wrap, and let it rise in a warm place for about 2 hours or until it doubles in size.
  10. Punch Down and Divide: After rising, punch down the dough to release air, then weigh and divide it into four equal pieces (95 to 97 grams each).
  11. Shape the Dough Balls: Roll each piece into a smooth ball by pinching the seams under and rolling on a surface with your hand until perfectly round.
  12. Second Rise: Place the shaped dough balls on a baking sheet, cover loosely with plastic wrap, and let them rise for 1 hour in a warm place until puffy.
  13. Preheat the Oven: While the dough is rising, preheat your oven to 375°F (190°C).
  14. Apply Egg Wash and Seeds: Whisk the egg yolk with a splash of water and brush generously over the buns. Sprinkle sesame seeds on top if desired.
  15. Bake the Buns: Bake the buns for 16 to 19 minutes until they turn a deep golden brown, then remove and let cool slightly before serving.

Notes

  • Scalding the milk helps improve the texture by deactivating enzymes and better activating yeast.
  • Use a kitchen thermometer to ensure the milk-water mixture is about 105°F to avoid killing the yeast.
  • The dough will be sticky during kneading; adding flour sparingly is okay but avoid making it dry.
  • Proofing times can vary based on room temperature; look for dough to double for both rises.
  • For a richer bun, consider brushing with butter after baking while still warm.
  • Sesame seeds are optional but add a nutty flavor and appealing look.

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