Brioche Burger Buns

Servings: 6

Prep Time: 4 hr

Cook Time: 18 min

Description

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.

Ingredients

Staples

340 gram Bread Flour plus more to dust
2 tablespoon Water
1 tablespoon Instant Yeast
1 teaspoon Fine Sea Salt
2.5 tablespoon White Sugar

Dairy And Eggs

3 tablespoon Unsalted Butter softened
0.75 cup Whole Milk plus a splash for the egg wash
2 whole Egg
1 whole Egg Yolk

Nutritional

calories250

carbohydrates39g

protein8g

fat7g

Step by Step Instructions

1
Make the tangzhong: In a small saucepan over medium heat, combine 20g of bread flour, 2 tablespoons of water, and 4 tablespoons of whole milk.
2
Whisk constantly until the mixture thickens into a smooth paste. Remove from heat and set aside to cool slightly.
3
Activate the yeast: Heat ½ cup of whole milk to 95°F (warm to the touch, not hot).
4
Add the instant yeast to the warm milk, stir to dissolve, and let sit in a warm place for about 8 minutes until foamy.
5
In the bowl of a stand mixer, combine 320g of bread flour, 2.5 tablespoons of white sugar, and 1 teaspoon of fine sea salt.
6
While mixing on low speed, gradually add the yeast mixture followed by the tangzhong paste. Mix until a shaggy dough forms.
7
Add 1 whole egg and 1 egg yolk to the dough and increase mixer speed to medium-low until fully incorporated.
8
With the mixer running, gradually add 3 tablespoons of softened unsalted butter. Continue mixing until the dough is smooth and pulls away from the sides of the bowl.
9
Lightly grease a medium bowl and transfer the dough to it. Cover with a damp towel and let rise in a warm place for 1.5 hours, or until doubled in size.
10
Punch down the dough to release air. Turn it out onto a lightly floured surface.
11
Divide the dough into 6 equal pieces, about 100g each.
12
To shape each bun, take one piece of dough and flip it so the smooth side is down. Gently stretch the edges and fold them into the center like a bundle.
13
Flip the dough ball over (smooth side up), then rotate it 90 degrees and pull gently toward you to create surface tension. Repeat twice more to shape into a tight ball.
14
Line a rimmed baking sheet with parchment paper. Place shaped buns on the sheet, spacing them about 2.5 inches apart.
15
Cover the buns with an inverted tray or clean towel and let rise at room temperature for about 2 hours, or until doubled in size.
16
Preheat your oven to 375°F
17
In a small bowl, whisk together 1 whole egg with a splash of whole milk. Brush the tops of each bun generously with the egg wash.
18
Bake in the preheated oven for 18 minutes, or until the buns are golden brown on top.
19
Remove from oven and let cool on a wire rack before slicing and serving.