- American
- Side
- Bread
- Baked
Brioche Burger Buns
These Brioche Burger Buns are the ultimate upgrade to any homemade burger, delivering a rich, buttery flavor and soft, pillowy texture that’s hard to beat. Light and airy on the inside with a slightly sweet taste, these buns are strong enough to cradle even the juiciest patties without falling apart. A glossy golden crust—thanks to an egg wash before baking—gives them that signature bakery look and feel. Made with a traditional tangzhong base, these buns stay moist and tender while offering a perfect bite every time. Whether you’re grilling for a crowd or crafting the perfect gourmet burger, these brioche buns are a game-changer.
- Prep
- 4 hr
- Cook
- 18 min
- Total
- 4 hr 18 min
- Servings
- 6
- Difficulty
- Intermediate
Instructions
Make the tangzhong
In a small saucepan over medium heat, combine 20 g of bread flour, 2 tablespoons of water, and 4 tablespoons of whole milk. Whisk constantly until the mixture thickens into a smooth and thick paste. Remove from heat and set aside to cool slightly.
Activate the yeast
Heat ½ cup of whole milk to 95°F, warm to the touch but not hot. Add the instant yeast to the warm milk, stir to dissolve, and let sit in a warm place for about 8 minutes.
Mix the dry ingredients
In the bowl of a stand mixer, combine 320 g of bread flour, 2 ½ tablespoons of white sugar, and 1 teaspoon of fine sea salt.
Start the dough
While mixing on low speed, gradually add the yeast mixture followed by the tangzhong paste. Mix until a shaggy dough forms.
Add eggs and butter
Add 1 whole egg and 1 egg yolk to the dough and increase mixer speed to medium-low until fully incorporated. With the mixer running on medium-low, gradually add the softened butter a few pieces at a time, letting each addition fully incorporate before adding more. Once all the butter has been added, continue kneading for 5–8 minutes, or until the dough is smooth, elastic, and pulling away from the sides of the bowl.
Shape for the first rise
Lightly grease a medium bowl. Remove the dough from the mixer and gently fold the edges toward the center to form a ball. Place the dough seam-side down on a clean work surface and roll it gently to create a tight, smooth ball. Transfer to the greased bowl, cover with a damp towel, and let rise in a warm place for 1–1 ½ hours, or until doubled in size.
Divide the dough
Punch down the risen dough and transfer it to a lightly floured work surface. Using a bench scraper, divide the dough into 6 even pieces, about 100 g each.
Shape the buns
Working with one piece at a time, gently stretch and fold the edges of the dough toward the center. Flip the dough seam-side down. Using your fingers or the side of your hand, pull the dough gently toward you while keeping it in contact with the work surface to build surface tension. Rotate the dough 90 degrees and repeat a few times until the bun is smooth, tight, and round.
Second rise
Line a rimmed baking sheet with parchment paper and lightly grease the parchment. Place the shaped buns on the prepared pan, leaving about 2 ½ inches between each bun. Cover with an inverted sheet tray or a clean towel and let rise at room temperature for 1–2 hours, or until doubled in size.
Egg wash and bake
Preheat the oven to 375°F. In a small bowl, whisk together the egg and a splash of whole milk. Brush the tops of the buns generously with the egg wash.
Cool and serve
Bake for 18 minutes, or until the buns are deeply golden brown on top. Once out of the oven, brush with the melted butter. Transfer to a wire rack and let cool before slicing and serving.
Recipe by
Russell Toris
@russell-toris