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Classic Light Brioche Burger Buns Recipe

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3.8 from 23 reviews

These Classic Light Brioche Burger Buns are soft, fluffy, and slightly sweet, perfect for homemade burgers or sandwiches. Made with a tender dough enriched with eggs and butter, these buns have a delicate crumb and a shiny, golden crust finished with sesame seeds for added texture and flavor.

  • Total Time: 2 hours 40 minutes
  • Yield: 8 large brioche buns or 12 small brioche buns

Ingredients

Dough Ingredients

  • 418 g plain flour (3 1/2 cups)
  • 1 tbsp instant yeast
  • 50 g sugar (¼ cup)
  • 1¼ tsp salt
  • 170 – 227 g lukewarm water (¾ – 1 cup, see notes)
  • 1 egg
  • 28 g butter (2 tbsp)

Topping

  • Sesame seeds (for topping)
  • 1 egg lightly beaten (for egg wash)

Instructions

  1. Combine dry ingredients: In a stand mixer bowl fitted with a dough hook, combine plain flour, instant yeast, sugar, and salt. Stir with a hand whisk to mix well.
  2. Add egg and water: Add the egg and lukewarm water to the dry ingredients.
  3. Knead the dough: Knead the mixture on medium speed until the dough comes together and wipes the sides of the bowl clean.
  4. Add butter and continue kneading: Add the butter. Continue to knead on medium-high speed until the sides of the bowl are clean again, and the dough is soft and smooth. This may take several minutes.
  5. Perform window pane test and shape dough: Test dough for ‘window pane’ elasticity. Once achieved, round the dough into a ball.
  6. First rise: Cover the dough, and let it rise for 1 to 2 hours or until nearly doubled in volume.
  7. Divide dough: Gently deflate the dough. Divide into 8 pieces for large buns or 12 for smaller buns. Weigh dough and divide to ensure consistent bun size.
  8. Shape buns: Shape each piece into a round ball. Slightly flatten each to about 3″ across for large buns or 2″ for small buns.
  9. Second rise: Place buns on a baking tray lined with baking paper, spacing them 2″ to 2½” apart. Cover and let rise for about an hour until noticeably puffy.
  10. Preheat oven: Preheat your oven to 190°C (375°F).
  11. Apply egg wash and sesame seeds: Gently brush the buns with the beaten egg wash, covering tops and sides as much as possible. Sprinkle sesame seeds generously over the tops.
  12. Bake: Bake buns for 15 to 18 minutes for large buns or 12 to 15 minutes for smaller ones until golden brown. Remove from baking tray and cool on a wire rack.

Notes

  • Water amount can be adjusted from 170g to 227g depending on humidity and flour absorption.
  • Use a stand mixer with dough hook for best kneading results, but you can knead by hand if preferred.
  • The ‘window pane’ test ensures gluten development for a light, airy bun.
  • Egg wash adds a shiny golden crust and helps sesame seeds stick.
  • Buns can be frozen after baking and cooled completely; reheat in the oven before serving.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/classic-light-brioche-burger-buns-recipe/