Brioche Burger Buns

Brioche Burger Buns

These homemade brioche burger buns are incredibly soft, fluffy and easy to make! Nothing competes! Just fill them with your favourite patty, caramelised onions, crunchy lettuce, a slice of tomato and some pickled gherkins.



With the weather warming up, this weekend we decided to have a BBQ here in Hungary. One of the family favourites is a nice juicy burger and I like to make these buns, which you absolutely have to give a try.

They are really quite easy to make especially if you have a stand mixer. You can also knead the dough by hand but you might be tempted to add more flour as it is very soft and sticky, DON’T DO IT ! Stick to the recipe, more flour will produce a tough bun.

Additionally, the flavour possibilities are endless and so easy. Check out my variations section for making onion and herb or cheese buns!

Next time you want to grill some burgers, elevate your burger game with this homemade bun recipe. Plus they freeze beautifully, so be ready to enjoy a summer BBQ, make a couple of batches and load up the freezer.

If you like the sound of these fabulous burger buns, you might also like my pita bread or my naan bread recipes.

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂


RECIPE HIGHLIGHTS

  • EASE: simple. They just require a little patience, while waiting for the dough to rest.
  • GREAT FOR: weekend baking and perfect for freezing so they are always at hand.
  • TASTE: deliciously rich and buttery.
  • TEXTURE: light, soft and fluffy.
  • SERVING: These brioche burger buns are the perfect accompaniment to the summer BBQ for all your favourite burgers.


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    © THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.


    INGREDIENTS

    For these brioche burger buns all you need are these ingredients:

    • Milk – this is one of those key ingredients when making an enriched dough.
    • Fresh or dried yeast – ferments the sugars in the flour and releases carbon dioxide, but because the dough is elastic and stretchable the carbon dioxide cannot escape, causing the dough to rise.

    Using fresh or dried yeast, click here for further guidance!

    • Strong white bread or all-purpose flour – is made from hard, high-protein varieties of wheat, which have a higher gluten content than other flours. Gluten is the substance that makes the dough more elastic and stretchable, giving the final baked product its fluffiness and lightness.
    • Sea salt – elevates the other ingredients and brings out the best characteristics of these buns.  
    • Caster or granulated white sugar – is more to help feed the yeast than to add sweetness.
    • Butter – again is a key ingredient to an enriched dough, giving it that rich butter flavour and shine to the finished bun.
    • Egg – another key ingredient to an enriched dough, helping to build structure and flavour.
    • Sesame seeds – add a little flavour and decoration to the final burger bun.



    SUBSTITUTIONS

    While I am making recommendations for alternative ingredients, I haven’t necessarily tried them. If you try making any adaptions, I would love to know how you get on and share it with the other readers.

    SUGAR-FREE AND LOW-CALORIE OPTIONS

    • Brown sugar suggestions: Pure Via Baker’s soft brown sugar or Sukrin Gold’s natural brown sugar alternative.

    VEGAN OPTIONS


    WHAT VARIATIONS CAN I MAKE?

    • Whole-wheat buns – simply substitute three quarters of the flour with whole wheat flour.
    • Flavoured buns:
      • Cheese – add 100g / 1/2 cup of grated cheddar cheese with the flour prior to mixing. After the final rise, brush each bun with the egg wash and top with more grated cheese, around 1 tbsp per bun. Bake as per the method in the recipe.
      • Onion – add 1 teaspoon of onion powder to the flour prior to mixing the dough. You can also add 1 teaspoon of herbes de Provence or rosemary if you like.

    If you experiment, I would love to know how you get on and share it with the other readers.


    NUTRITION

    Serving: one bun

    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

    I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

    I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

    Brioche burger buns

    STORAGE AND FREEZING

    These buns are best eaten on the day or will keep reasonably fresh in an airtight container for a day or two. If they start getting tired you could slice them in half and toast them – which I like to do for my burgers even when fresh.

    Freezing: These buns freeze beautifully for up to 2 months! Simply remove the buns from the freezer and they will be ready to use in about 30 minutes.

    © THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.


    TOOLS YOU’LL NEED

    Here is a list of some kitchen equipment that I use and recommend for this recipe.

    I like the sturdiness of this bowl and its 4 litre capacity means I can use it for mixing just about everything in the kitchen. It is also microwave, freezer and dishwasher safe.

    These different size mixing bowls are really useful depending on the amount of food you are preparing. They also have airtight lids that fit snugly to seal and keep food fresh, so this set can be used as dry storage bowls with lids on. The plastic lid of the largest bowl has a removable centre. Where one of 3 graters can be used.

    I do own a plastic mixing bowl but I am personally not a big fan of them. These 3 bowls are on the smaller size but good for the odd cake making.

    I think I have said it before that I am not a big fan of plastic, so I like this type of glass measuring jug for calculating my liquids.

    I love using these baking mats. They stop everything sticking to the baking tray and are really easy to clean.

    I find this cooling rack really useful and I actually have a couple for when I cool down cakes and biscuits.

    The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.

    TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
    If you are interested in understanding conversions, here you will find the best conversion chart.


    RECIPE TIPS

    Avoid adding additional flour: to get the best results, you want to avoid as best you can add additional flour when kneading. This type of bread dough is very soft and sticky and adding more flour will cause the buns to be heavy and tough. Kneading helps to work the gluten, which is crucial to the texture and crumb of these buns. Set a timer and watch some Netflix while kneading to help the time go by faster.

    Proving the dough: these buns have two proofs which are essential, so be patient. In summer it will probably rise more quickly. These separate proves help ensure light, beautiful, rounded buns.

    Identical sized buns: this is not super important but if you want to have equal sized rolls like me, weigh the whole dough and then divide the total weight by 6. Mine are usually around 85-90g each.

    Even egg wash: be sure to brush the whole bun around and right to the bottom. Not only will this ensure your seeds stick but any bare spots left from your brushing will leave pale areas on the finished buns. You may be able to see this in some of my pictures. Nobody is perfect 🙂


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    Brioche burger buns

    Brioche Burger Buns

    Preparation:14 minutes
    Baking:16 minutes
    Proving:2 hours
    Total:2 hours 30 minutes
    Servings: 6 buns
    These homemade brioche burger buns are incredibly soft, fluffy and easy to make! – Nothing competes! Just fill them with your favourite patty, caramelised onions, crunchy lettuce, a slice of tomato and some pickled gherkins.

    INGREDIENTS LIST
     

    • 170 ml milk (lukewarm)
    • 10 g fresh yeast  (3g dried yeast)
    • 300 g white bread flour
    • 1 tsp fine sea salt (5g)
    • 1 tsp caster sugar (5g)
    • 20 g butter (at room temperature)
    • 1 medium egg

    Topping

    • 1 tsp sesame seeds (or seeds of your choice)
    • 1 tsp cold water*
    • 1.5 tbsp butter (melted)

    Preparation
     

    • Yeast: If your using dried yeast see step 2. For fresh yeast heat the milk gently in a small saucepan, until it reaches body temperature 37°C / 98°F. You should be able to comfortably put your finger in it and hold it there. (If it's too hot it will kill the yeast) Remove from the heat and stir in the yeast. Set aside until needed.
    • In a large mixing bowl or stand mixer fitted with a dough hook, add the flour, salt and sugar. If you are using dried yeast add the yeast to one side and the sugar and salt to the other.
    • In a small bowl whisk the egg and reserve one tablespoon for the egg wash. Make a well in the centre of the flour and add the remaining egg and yeast mixture.
    • Use your hands or stand mixer to knead the dough to make a smooth, soft dough (approx. 5-8 minutes by hand). The dough will be quite sticky and you might be tempted to add more flour, DON’T DO IT!
      Add the softened butter, a little at a time, making sure it is completely amalgamated each time. Continue to mix the dough until it is perfectly smooth 5 minutes in a mixer or 10-15 minutes by hand. it should be glossy, smooth and elastic.
    • First prove: Cover with a damp cloth and leave to rise in a dry place for about 1 – 2 hours until it has at least doubled in size. (You can also place it in the oven with it turned off and only the light on.)
    • To shape the buns: Gently deflate the dough and divide it into six pieces and shape each piece into a ball.
    • Place the balls onto a lined baking tray or silicone mat and flatten each ball with your three middle fingers. This will stop them being skinny and tall, and more bun shape.
    • Second prove: Cover with a damp cloth and let rise again until doubled in size and puffy (approx. 45-60 minutes).
    • Preheat the oven 180°C fan / 400°F / Gas 6.
    • Add 1 teaspoon of cold water to the egg wash reserved earlier and brush each of the buns. Sprinkle the buns with sesame seeds.
    • Baking: Place in the oven for 16-18 minutes, until golden. Remove them from the oven and brush very gently with the melted butter, avoid brushing the seeds off the buns. This will give the buns a satiny, buttery crust.
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    KEYWORDS bread recipes, Brioche burger buns, sesame seeded buns

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    PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!

    If you tried these Brioche Burger Buns or any other recipe on my website, please let me know how you got on in the comments below. I love hearing from you. Also, please leave a star rating whilst you’re there!

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    HAPPY BAKING!

    Nigel sig





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