Brioche Burger Buns

Before you start

A good burger bun has to be soft and rich but strong enough to hold up to juices, sauce and toppings. Full brioche, with its high butter content, is delicious but often too delicate and collapses under a patty. These buns use enough egg and butter for flavor and a tender golden crumb, but less fat than classic brioche, so they hold their shape and toast well.

Shaping matters as much as the formula. Each piece of dough is rounded tightly, then flattened into a disc so the buns bake wide and level instead of tall and round. A double coat of egg wash gives them a deep, shiny crust, and sesame seeds are optional. Bake until the internal temperature is right, and let them cool before slicing so they do not compress.

Ingredients

• Dough400 g (3⅓ cups) bread flour
• 150 g (⅔ cup) whole milk — warm
• 50 g (3½ tbsp) water — warm
• 2 large eggs — room temperature
• 35 g (3 tbsp) granulated sugar
• 8 g (1⅓ tsp) fine salt
• 7 g (2¼ tsp) instant yeast
• 60 g (4 tbsp) unsalted butter — softened
• Topping1 large egg yolk + 1 tbsp milk
• 1 tbsp sesame seeds — optional

Method

1. Combine the flour, sugar, salt and yeast in the mixer bowl. Add the warm milk, water and eggs and mix on low for 2 minutes into a sticky, shaggy dough.
2. Knead on medium-low for 5 minutes. Add the butter a tablespoon at a time, mixing until each piece disappears. Knead 8 to 10 minutes more, until the dough is glossy, elastic and clears the bowl.
3. Place in a greased bowl, cover and let rise at warm room temperature for 1 to 2 hours, until doubled.
4. Divide into 8 pieces of about 100 g. Round each tightly by cupping it under your palm and rolling on the counter. Place 4 buns on each parchment-lined sheet, spaced well apart.
5. Press each bun flat with your palm into a disc about 8 cm (3 in) across. Cover loosely and proof about 1 hour, until puffy and about 10 cm (4 in) wide.
6. Heat the oven to 190°C (375°F). Brush the buns gently with egg wash, wait 5 minutes, brush again and sprinkle with sesame seeds if using.
7. Bake 15 to 18 minutes, rotating the sheets halfway, until deep golden and 88–93°C (190–200°F) in the center. Cool on a rack for 30 minutes before slicing.

Tips for success

• The dough is sticky until the butter is fully kneaded in. Avoid adding flour; keep kneading until it comes together.
• Use a scale to divide the dough; even buns bake evenly.
• For extra-soft sides, bake the buns on one sheet spaced about 2.5 cm (1 in) apart so they just touch.

Substitutions

Bread flour

All-purpose flour gives a softer, less sturdy bun. Reduce the water by 10 g.

Butter

Neutral oil in the same weight makes a softer bun with less flavor; add it with the eggs.

Whole milk

Use all water (200 g total) and add 1 tbsp milk powder, or accept a slightly paler, less tender bun.

Variations

Slider buns

Divide into 16 pieces of 50 g, flatten to 5 cm and bake 12 to 14 minutes.

Potato brioche buns

Replace the water with 60 g mashed potato and reduce the milk by 10 g.

Troubleshooting

Buns rose tall and round

They were not flattened enough after shaping. Press them into wide discs so they bake flat and wide.

Buns collapsed under the burger

The dough was under-kneaded or underbaked. Knead until glossy and elastic, and bake to temperature.

Egg wash pooled and looks streaky

Too much egg wash at once. Brush thin coats and catch drips at the base.

Storage

Store in a sealed bag at room temperature for 2 to 3 days. Freeze sliced for up to 3 months and toast from frozen.

Safety notes

Do not taste raw dough; it contains raw egg and flour. Contains wheat, milk, egg and sesame if used.