Does anyone agree with me that we all love hamburgers but it’d be way better with a brioche bun than regular hamburger buns. I’m bringing you the only brioche buns recipe you need today to make the softest, fluffy and buttery brioche burger buns at home. All of these simple ingredients might already have in your pantry so I hope you give a try soon.
* 330g bread flour
* 150g milk (lukewarm)
* 30g sugar
* 5g yeast
* 1 large egg (room temperature)
* ½ tsp salt
* 70g unsalted butter
**Instructions:**
1. Pour 150g warm milk and crack 1 large egg (room temperature) to a large bowl, add in 30g sugar and 5g yeast. Stir until sugar and yeast are dissolved.
2. Add in the same bowl 330g bread flour. Roughly mix until all of ingredients are combined. Gently knead the dough for 2-3 mins, then cover and let it rest for 20 minutes.
3. After 20 minutes, gluten has started to form so it’s easier to knead by now. If you use stand mixer, add the dough and 70g butter (divide to 2-3 times) to knead for 12- 15 minutes or until the dough is elastic and pass windowpane test. If kneading by hands, add in 70g butter and knead until the butter is melted and knead for 12- 15 minutes until the dough is smooth and stretchable.
4. Form into a smooth round ball, cover and let the dough proof for 1 – 1hour and 20 minutes in room temperature or until double in size.
5. Deflate and get all of the air bubbles out, divide the dough into 8 equal pieces. Make the dough into small round balls, put into a large baking tray to proof for another 50 minutes – 1 hour until double in size.
6. Prepare egg wash: 1 large egg yolk, 1 tbsp milk, brush all of the brioche buns with egg wash. Sprinkle with sesame seeds (optional)
7. Bake in preheated oven at 375F for 13- 15 minutes or until dark golden brown. Cool the brioche buns in a cooling rack.
**Tips:**
* If you want to use milk and egg straight out of fridge, mix them up and microwave for 40-45 seconds in the microwave to make it lukewarm.
* Brioche buns have more butter than usual buns, so the kneading time might be a bit longer than usual buns.
* Brioche hamburger buns can be stored in the freezer for 3 months. You can make it ahead of time, freeze them in Ziploc bags and after defrosting it it’d still be soft and bouncy just as freshly made brioche buns.
* If you like the brioche buns has darker golden-brown colour, brush with egg wash twice. If you like it and you think my recipe is helpful, please give me a like, share it to your friends and family so everyone can make it. Happy baking!
snorkelsneedsair on
i thought this was filled with meat like a bao. i get it now.
single_malt_jedi on
What setting for the stand mixer?
st_malachy on
Certainly no offense to OP, but I am so over the Brioche hamburger bun fad.
I just want a plain hamburger bun, not a gigantic sugary roll.
4 Comments
Does anyone agree with me that we all love hamburgers but it’d be way better with a brioche bun than regular hamburger buns. I’m bringing you the only brioche buns recipe you need today to make the softest, fluffy and buttery brioche burger buns at home. All of these simple ingredients might already have in your pantry so I hope you give a try soon.
[Full recipe and how to make the best brioche buns here:](https://youtu.be/iWOhtIS6Mf4)
**Ingredients:**
* 330g bread flour
* 150g milk (lukewarm)
* 30g sugar
* 5g yeast
* 1 large egg (room temperature)
* ½ tsp salt
* 70g unsalted butter
**Instructions:**
1. Pour 150g warm milk and crack 1 large egg (room temperature) to a large bowl, add in 30g sugar and 5g yeast. Stir until sugar and yeast are dissolved.
2. Add in the same bowl 330g bread flour. Roughly mix until all of ingredients are combined. Gently knead the dough for 2-3 mins, then cover and let it rest for 20 minutes.
3. After 20 minutes, gluten has started to form so it’s easier to knead by now. If you use stand mixer, add the dough and 70g butter (divide to 2-3 times) to knead for 12- 15 minutes or until the dough is elastic and pass windowpane test. If kneading by hands, add in 70g butter and knead until the butter is melted and knead for 12- 15 minutes until the dough is smooth and stretchable.
4. Form into a smooth round ball, cover and let the dough proof for 1 – 1hour and 20 minutes in room temperature or until double in size.
5. Deflate and get all of the air bubbles out, divide the dough into 8 equal pieces. Make the dough into small round balls, put into a large baking tray to proof for another 50 minutes – 1 hour until double in size.
6. Prepare egg wash: 1 large egg yolk, 1 tbsp milk, brush all of the brioche buns with egg wash. Sprinkle with sesame seeds (optional)
7. Bake in preheated oven at 375F for 13- 15 minutes or until dark golden brown. Cool the brioche buns in a cooling rack.
**Tips:**
* If you want to use milk and egg straight out of fridge, mix them up and microwave for 40-45 seconds in the microwave to make it lukewarm.
* Brioche buns have more butter than usual buns, so the kneading time might be a bit longer than usual buns.
* Brioche hamburger buns can be stored in the freezer for 3 months. You can make it ahead of time, freeze them in Ziploc bags and after defrosting it it’d still be soft and bouncy just as freshly made brioche buns.
* If you like the brioche buns has darker golden-brown colour, brush with egg wash twice. If you like it and you think my recipe is helpful, please give me a like, share it to your friends and family so everyone can make it. Happy baking!
i thought this was filled with meat like a bao. i get it now.
What setting for the stand mixer?
Certainly no offense to OP, but I am so over the Brioche hamburger bun fad.
I just want a plain hamburger bun, not a gigantic sugary roll.