{"id":30556,"date":"2023-09-26T12:24:27","date_gmt":"2023-09-26T06:54:27","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=30556"},"modified":"2024-06-18T12:39:15","modified_gmt":"2024-06-18T07:09:15","slug":"homemade-brioche-burger-buns-easy-recipe-with-video","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/homemade-brioche-burger-buns-easy-recipe-with-video\/","title":{"rendered":"Homemade Brioche Burger Buns - Easy Recipe With Video!"},"content":{"rendered":"\n

This brioche burger bun recipe <\/strong>will have you repeating, \u201cOne more, please!\u201d<\/em> Adapted from my eggless brioche recipe<\/a>, it\u2019s lighter (less butter), straightforward, and utilizes basic pantry ingredients (I hope you count yeast as one)!<\/p>\n\n\n\n

\"Homemade<\/figure>\n\n\n\n

In my mind, soft bread rolls and fall are intertwined. I simply have to bake them a few times during the season. This is the best brioche burger bun recipe. Each fluffy brioche bun tears apart like cotton candy, but has enough heft to hold its own once you nestle fillings!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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What Is A Brioche Bun?<\/h2>\n\n\n\n

There are two types of bread: lean and enriched. A brioche bun is made of enriched bread, meaning the dough has butter, milk, sugar, and typically eggs. Despite this, the buns are not heavy.<\/p>\n\n\n\n

My recipe for brioche buns is eggless and makes unashamedly soft and light buns<\/strong> crowned with a gorgeous golden-brown crust. The slight sweetness and buttery richness complement the savory flavors of burger fillings quite nicely.<\/p>\n\n\n\n

\"Homemade<\/figure>\n\n\n\n
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Why You'll Love This Recipe<\/h2>\n\n\n\n

These brioche buns are pillowy soft, slightly sweet, and beautifully golden\u2014everything a good burger bun should be (and then some!). <\/p>\n\n\n\n

These buns are surprisingly easy to make! With my easy-to-follow recipe and helpful video, these buns come together with ease, even if you\u2019re new to bread baking.<\/p>\n\n\n\n

So much better than store-bought! Once you\u2019ve tasted a fresh, homemade bun straight from your oven, there\u2019s no going back.<\/p>\n\n\n\n

Use these delicious buns for sandwiches, breakfast buns, or simply slathered with butter and jam.<\/p>\n\n\n\n

This dough is also so versatile! Use it for making delicious strawberry cream cheese buns<\/a>, Korean sausage bread<\/a> or Korean cream cheese garlic bread<\/a>.<\/p>\n\n\n\n

\"Homemade<\/figure>\n<\/div><\/div>\n\n\n\n
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Recipe Ingredients <\/h2>\n\n\n\n

Sugar<\/strong>: I used regular granulated sugar. You can use raw or cane sugar too.<\/p>\n\n\n\n

Yeast<\/strong>: Instant or active \u2013 any will work.<\/p>\n\n\n\n

Flour<\/strong>: You can skip all-purpose flour and make whole wheat brioche buns, or use half-and-half of both.<\/p>\n\n\n\n

Milk<\/strong>: Any will do. For vegan brioche buns, use plant-based, as I did for my eggless brioche bread<\/a>. If you stick to regular milk, go full-fat. The richness it imparts to the buns is lovely!<\/p>\n\n\n\n

Butter:<\/strong> Salted butter is the easiest to get here, so my recipe doesn\u2019t have any added salt. Add it if you\u2019re using unsalted<\/em> butter. For a vegan brioche bun recipe, switch to olive oil or plant-based butter.<\/p>\n\n\n\n

For glaze:<\/strong> Egg, milk, cream\u2014any of the three will do. Eggs lend color and sheen to the burger bun crust. Milk and cream will just add color, so brush with butter as soon as they\u2019re out of the oven. <\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Brioche Buns<\/h2>\n\n\n\n

Step 1<\/strong>: Add your yeast to lukewarm milk. Stir and set aside until frothy and bubbly.<\/p>\n\n\n\n

Step 2<\/strong>: Meanwhile, in the bowl of your stand mixer, sift flour, sugar, and softened butter. (Include salt if using unsalted butter.)<\/p>\n\n\n\n

Step 3:<\/strong> Add the activated yeast and mix at low speed for the first 2 to 3 minutes.<\/p>\n\n\n\n

\"all<\/figure>\n\n\n\n

Step 4:<\/strong> Once the brioche burger bun dough starts to come together, increase the speed to medium.<\/p>\n\n\n\n

Step 5:<\/strong> Set the oven to preheat and transfer the dough to a greased bowl. Cover with a damp kitchen napkin. And let it proof in the draft-free corner till it doubles in volume.<\/p>\n\n\n\n

\"Dough<\/figure>\n\n\n\n
\"Dough<\/figure>\n\n\n\n

Step 6:<\/strong> Take out the risen dough. Gently deflate and then shape into a log.<\/p>\n\n\n\n

Step 7<\/strong>: Cut the log into equal pieces. I got 8 good-sized pieces (80 to 82 grams each).<\/p>\n\n\n\n

\"Dough<\/figure>\n\n\n\n
\"Cut<\/figure>\n\n\n\n

Step 8:<\/strong> Shape each piece into a ball. Place them on a parchment paper-lined tray and rest for a second proof for 20 to 25 minutes.<\/p>\n\n\n\n

\"dough<\/figure>\n\n\n\n
\"dough<\/figure>\n\n\n\n

Step 9:<\/strong> After the brioche rolls have puffed up, brush liberally with egg wash (1 egg beaten with 1 tablespoon of water). Sprinkle sesame seeds.<\/p>\n\n\n\n

\"dough<\/figure>\n\n\n\n

Step 10:<\/strong> Bake for 20 minutes until the top is lightly golden and the bottom sounds hollow when tapped.<\/p>\n\n\n\n

Final step:<\/strong> Cool, cut, and the brioche burger buns are ready for the condiments and compliments!<\/p>\n<\/div><\/div>\n\n\n\n

\"Baked<\/figure>\n\n\n\n
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Pro Tips<\/h2>\n\n\n\n