Brioche burger buns

Brioche buns

Brioche burger buns


  • 7g active dry yeast
  • 1 tsp sugar (to bloom the yeast)
  • 50g water (lukewarm)
  • 80g milk (lukewarm)
  • 300g all purpose flour
  • 1 large egg for the dough
  • 1 egg for brushing
  • 45g sugar for the dough
  • 100g butter (room temp)
  • 5g salt
  • sesame seeds


  1. Combine the water, milk and tsp of sugar with the yeast and allow to bloom 10 mins.
  2. Combine the bloomed yeast mixture and the rest of the ingredients except for the salt in a stand mixer
  3. Mix with dough hook at speed 1 for 2 mins.
  4. Add salt, mix at increasing speed (up to six) until the dough comes together in a ball that does not stick to the sides of the mixer.
  5. Leave dough in a bowl covered in clingfilm for approx 2 hours to double in size.
  6. Divide dough into 6 balls. Fold bottom to top while rotating each ball to develop a smooth, stretched out surface at bottom side (same as bagel recipe). Place on tray and flatten out by pushing vertically down with palm.
  7. Leave balls on baking tray lined with parchment paper for 2 hours to double in size.
  8. Brush with egg glaze and sprinkle with sesame seeds if desired.
  9. Bake at 375 F for 15 - 20mins (until golden brown).