Brioche Burger Buns Recipe 🍔

Ingredients

• 250 ml Milk (Warm (about 38°C) to activate yeast)
• 7 g Active Dry Yeast (One 1‑packet (or 2¼ tsp) instant or active dry yeast)
• 30 g Granulated Sugar (Helps yeast activation)
• 1 Large Egg (Room temperature, beaten)
• 500 g All-Purpose Flour (Sifted before use)
• 10 g Fine Sea Salt (Approximately 1 tsp)
• 60 g Unsalted Butter (Softened, cut into cubes)
• 1 Egg (for wash) (Beaten with milk)
• 15 ml Milk (for wash) (Optional, adds shine)

Instructions

1. Activate Yeast

   In a mixing bowl combine warm milk, yeast, and sugar. Stir until the yeast dissolves and let sit 5 minutes until foamy.

   Time: PT5M

2. Add Egg

   Beat the egg and stir it into the yeast mixture until fully incorporated.

   Time: PT2M

3. Mix Dry Ingredients

   In a separate bowl whisk together the sifted flour and salt, then add to the wet mixture. Stir until a shaggy dough forms.

   Time: PT5M

4. Initial Knead

   Using a stand mixer with a dough hook or by hand, knead the dough for about 3 minutes until it comes together.

   Time: PT3M

5. First Proof

   Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 20 minutes. This relaxes the gluten.

   Time: PT20M

6. Add Butter

   Add the softened butter cubes to the dough and knead for about 15 minutes until the dough is smooth, glossy, and pulls away from the bowl.

   Time: PT15M

7. Second Proof

   Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let rise until doubled in size, about 60 minutes.

   Time: PT60M

8. Shape Buns

   Punch down the dough, divide into eight equal pieces (≈120 g each). Shape each piece into a triangle by folding the corners toward the center, then pinch the middle and roll into a tight ball. Place on a parchment‑lined baking sheet, cover, and let rise 30 minutes until puffy.

   Time: PT30M

9. Egg Wash & Bake

   Brush each bun with the egg‑milk wash. Bake in a pre‑heated oven at 190°C for 15 minutes, or until the tops are deep golden and sound hollow when tapped.

   Time: PT15M

   Temperature: 190°C

10. Cool

    Transfer the baked buns to a cooling rack and let them rest 10 minutes before serving or storing.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g