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best brioche burger buns

Best Brioche Burger Buns Recipe

Mateja Zvirotic Andrijanic
What is the secret of a good burger? Juicy, properly seasoned meat? Secret sauce? Delicious salad? For me, there is no excellent burger without a beautiful, shiny burger bun! And most importantly, they don’t fall apart while you eat them!
5 from 1 vote
Course Bread
Cuisine French
Servings 8 brioche burger buns
Calories 517 kcal

Ingredients
  

Poolish

  • 70 ml milk (room temperature)
  • 7 g active dry yeast
  • 60 g all-purpose flour

Brioche dough

  • 340 g all-purpose flour
  • 4 eggs M size
  • 40 g white sugar
  • 7 g sea salt
  • 100 g butter (room temperature, but not melted)

Eggwash and toppings

  • 1 tablespoon milk
  • 1 egg S size
  • good pinch of sea salt
  • seeds (sesame seeds, poppy seeds..)

Instructions
 

POOLISH

  • Add milk, flour, and yeast to the measuring cup and stir well together so that there are no dry lumps of flour. Leave for about half an hour to activate like shown in the picture This is our poolish.

KNEADING THE DOUGH

  • Now it's time to make dough. Add poolish together with flour, sugar, eggs, and salt to your standing mixer bowl. Start the kneading process with the dough attachment and observe how the dough looks to you. It should form after a minute. If it seems too dry, add another tablespoon of milk. Mix for 5 minutes on medium speed and then pause.
  • Scrape the dough that has stuck to the sides of the bowl with a rubber spatula and add a little flour. Start the mixing process again and repeat this step one more time if necessary, but no more than that. The dough should be smooth and elastic after about 15 minutes of kneading in a standing mixer (in total).

ADDING BUTTER AND SHAPING

  • Now we need to add our butter. First, add only half of the butter diced to cubes and start incorporating it into the dough at a slow speed. At this moment everything probably looks like a total disaster but worry not! Yep, just be patient. After a few minutes add the other half of the butter and keep mixing until the butter is fully incorporated and the dough looks shiny.
  • Transfer the dough to a floured surface and shape it into a ball. Then place it in a lightly oiled bowl and cover it with a wet kitchen towel. Let it rise until it doubles in volume. This can take 1-1.5 hours, depending on the room temperature.
  • It's doubled in size, yes! Now press out the dough gently with the palm of your hand so the gasses could come out. Cover it with plastic foil or a plastic bag (that you can reuse again) and put it in the fridge overnight, for 7-8 hours.
  • After 8 hours, it's time to shape our brioche burger buns. Lightly flour the working surface, and line the baking tray with parchment paper. Shape the brioche into a somewhat longer loaf and divide it into 8 equal parts, about 100 g each. Place them on a baking sheet, lightly brush with egg wash and cover with another, deeper baking tray. Let rise in a warm place until doubled in size.

BAKING

  • 15-20 min before the beginning of baking, preheat your oven to 180°C (356° F). Once again, brush them gently with egg wash and sprinkle with some seeds, if desired. Bake for about 25 minutes.
  • They're done when they look shiny and golden brown on the outside. Let them cool and then transfer the buns into a plastic zip bag to keep them from drying out.
Tried this recipe?Let us know how it was!

Nutrition

Calories: 517kcalCarbohydrates: 45gProtein: 25gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 593mgSodium: 641mgPotassium: 291mgFiber: 2gSugar: 6gVitamin A: 1151IUVitamin C: 0.003mgCalcium: 109mgIron: 5mg