These brioche hamburger buns are buttery, light and utterly irresistible. These golden buns almost melt in your mouth. Unlike the standard white hamburger bun, brioche buns are made using a dough enriched with eggs, butter and a touch of sugar.
Once you have made these brioche hamburger buns, there is no going back. Love hamburgers? The ultimate hamburger is a brioche burger bun recipe away.
These brioche burger buns pair perfectly with homemade smash burgers so be sure to give that one a try. Alternatively, they're incredibly versatile and can be filled with literally any sandwich filling. You're sure to enjoy this recipe!
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Ingredients
It will be easy to source the ingredients for this recipe. Some grocery stores don't stock 00 flour but most do so you won't need to look far. Here is what you will need.
- Strong bread flour
- All purpose flour
- Sugar
- butter
- Milk
- Water
- Dried yeast
- Eggs
- Fine salt
- Olive oil
See recipe card for quantities.
Instructions for brioche hamburger buns
Follow each step to this brioche hamburger bun recipe and you will not fail. Here's what you need to do...
- Step 1: To start, combine the warm milk and warm water with the yeast and 1 tablespoon of the sugar. Cover with a cloth/towel and leave for 15 minutes to get frothy like you see in the photograph.
- Step 2: In a large mixing bowl, combine the remaining dry ingredients then add the yeast mixture along with the eggs (whisked before adding).
- Step 3: Mix the ingredients together to form a dough then knead for 10-15 minutes, adding 1 tablespoon of butter at a time combining thoroughly. If you’re not using an electric mixer, try handle the dough without adding extra flour. If needed, only add enough for it to be workable and be careful not to add to much.
- Step 4: Cover the dough and leave in a warm place to rise and double in size for 1.5-2hours. The photograph shows the final result. When the dough is ready, knock it back using your fist.
- Step 3: Portion into 12-16 dough balls. For a standard size burger bun, you are aiming for 3.5 ounces (100g). This recipe will make 12-13 that size. Cover loosely and allow to rise again for 45-60 minutes in warm place.
- Step 4: Pre-heat your oven to 400F/200C. Brush each bun evenly with egg wash (1 egg with 1tbsp milk.
- Step 3: Bake for 15-20 minutes until they are golden
- Step 4: Cook in oven for x minutes at 400 degrees
Hint: Make sure you follow each step and allow for two rises. The first after you have kneaded the dough and a second after you have shaped the buns.
Variations
This recipe guides you on how to make the perfect brioche hamburger buns. However, there are many variations of hamburger buns.
- Seeded brioche - Top each bun with a generous amount of sesame seeds after you have evenly coated with egg wash
- Wholemeal - To make this recipe more wholemeal, switch out the plain flour for wholemeal flour. I recommend still using the strong bread flour.
- Classic white buns (with or without sesame seeds)- Once you have mastered this brioche hamburger bun recipe, you will feel like you're an expert baker. It's time to learn a variety of different ways of making homemade hamburger buns that re sure to impress your friends and family and this recipe shows you how to make the classic white burger bun. Give it a try.
Equipment
This section highlights equipments that is either essential or especially helpful the more common kitchen equipment.
Electric Mixer and dough hook - I highly recommend using an electric mixer for this recipe. Although it is not needed, it helps make the mixing and kneading easier with the sticky dough required for this recipe. In each step I guide you through using a mixer, or by hand, so there's no 'knead' to worry!
Measuring scales - Very important for accuracy.
Large flat pan baking tray - This is important to make sure you leave enough room between each bun so that they do not merge together. You will see better (rounder) results.
Storage
For short term storage, you can leave these buns out at room temperature, in an airtight container or a resealable plastic bag for 2-3 days. If you're storing for longer, I recommend freezing.
Freezing - store individually wrapped or in a ziplock bag for up to 3 months. I recommend freezing them as soon as possible after baking and cooling.
Top Tip
After the first rise, knock the dough back with your fist, then leave in the fridge for a minimum of 4 hours or up to 24. This helps improve flavour and makes it a lot easier to handle when you're ready for the second rise.
FAQ
This is likely because there was not enough kneading or they were not left to rise long enough. Make sure you knead for at least 10 minutes to develop gluten. If the dough is stiff, add a little more water and make sure you let the dough rise in a warm place.
Yes! I recommend this. Leaving the dough in the refrigerator after the first rise develops flavour and makes it easier to work with when shaping.
Now time for the perfect hamburger?
You've made the brioche hamburger buns, now time to fill them. Try these delicious recipes.
Pairing
If you love hamburgers, then these American recipes will have your tastebuds dancing!
Recipe
Brioche Hamburger Buns
Make irresistible brioche hamburger buns at home. These buttery buns elevate any burger experience to the next level.
Ingredients
- 6 cups (780g) strong bread flour
- 1 ⅓ cup (165g) plain flour
- 6 tablespoons sugar
- ⅔ cup (150ml) tablespoons warm milk
- 1 ¼ cups (300ml) warm water (not too hot)
- 4 ½ teaspoon (14g or two packets) dried yeast
- 3 eggs
- 3 tablespoon unsalted butter
- 3 teaspoons fine salt
- Sesame seeds (optional)
Instructions
- Start by combining the warm milk and warm water with the yeast and 1 tablespoon of the sugar. Cover and set in a warm place for about 20 minutes. The yeast will begin to foam.
- Now combine the flour, salt and remaining sugar in a large mixing bowl. Whisk the eggs and add these to the dry ingredients along with the yeast mixture.
- Combine and form into a sticky dough, then knead for 10-15 minutes, preferably with an electric mixer and a dough hook. If you are doing this by hand, add only a touch more flour, if needed, so that it is manageable.
- During the kneading process, gradually add 1 tablespoon of butter at a time and knead it into the dough, combining thoroughly.
- You will know when the dough is ready when you take a golf ball sized piece of dough out of the bowl and stretch it until you can see through the stretched dough.
- Cover the bowl and allow to rise for 1.5 -2 hours in a warm place. It should double in size.
- Punch it down and divide the dough into 12-16 hamburger buns shapes. Stretch and fold the dough underneath. You are aiming for super smooth dough balls.
- Place the burger buns on one or two baking paper lined baking trays and cover with a towel to rise for another 45 minutes to 1 hour.
- When you are ready to bake your hamburger buns, pre-heat your oven to 400F/200F.
- Whisk 1 egg with 1 tablespoon milk to create an egg wash. Brush each bun evenly with egg wash.
- If making sesame seed brioche buns, sprinkle the buns just before placing in the oven.
- Bake for 15-20 minutes until the top of the buns are nicely browned and the bottom of the buns sound hallow when tapped.
- Place the cooked hamburger buns on a rack to cool slightly before slicing.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 390Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 55mgSodium: 557mgCarbohydrates: 68gFiber: 3gSugar: 7gProtein: 13g
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