Brioche Burger Buns Recipe
Brioche Burger Buns Recipe 🍔 is a medium French recipe that serves 8. 250 calories per serving. Recipe by The Joe Must Go On on YouTube.
Prep: 2 hrs 20 min | Cook: 15 min | Total: 2 hrs 55 min
Cost: $2.47 total, $0.31 per serving
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
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
Add Egg
Beat the egg and stir it into the yeast mixture until fully incorporated.
Time: PT2M
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
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
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
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
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
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
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
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
Dietary info: Vegetarian
Allergens: Egg, Milk, Butter, Gluten
Ingredient Substitutions
- Instead of Milk: Almond milk, Soy milk
- Instead of Active Dry Yeast: Fresh yeast (10 g)
- Instead of Granulated Sugar: Honey (reduce liquid)
- Instead of Large Egg: Egg replacer (¼ cup), ¼ cup applesauce
- Instead of All-Purpose Flour: Bread flour
- Instead of Fine Sea Salt: Kosher salt
- Instead of Unsalted Butter: Margarine, Plant‑based butter
- Instead of Egg (for wash): Egg white only
- Instead of Milk (for wash): Water
Equipment Needed
- Mixing Bowl
- Whisk
- Kitchen Scale
- Stand Mixer with Dough Hook (optional)
- Plastic Wrap
- Parchment Paper
- Baking Sheet
- Pastry Brush
- Oven
- Cooling Rack
Critical Steps — Do Not Skip
- Activate yeast until foamy
- Incorporate butter and knead until smooth
- Second proof until dough doubles
- Shape buns using the folding technique and ensure tight surface tension
- Egg wash before baking for shine
Chef Tips from the Video
- Use room‑temperature ingredients for even mixing.
- Chill the butter slightly if the dough becomes too sticky during kneading.
- For extra softness, brush the buns with melted butter immediately after cooling.
Troubleshooting
Dough does not rise during the second proof
Check that the yeast is fresh and that the proofing environment is at least 24°C; add a small amount of warm water and let sit 10 minutes before reshaping.
Buns are dense and heavy
Knead longer to develop gluten, ensure butter is fully incorporated, and avoid over‑flouring during shaping.
Crust is too pale
Apply a generous egg wash and bake an extra 2‑3 minutes, or increase oven temperature to 200°C for the final minute.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap tightly in plastic and freeze for up to 2 months.
Room temperature: Best eaten within 1 day; keep in a sealed bag.
Make-Ahead Tips
- Bake the buns a day ahead and reheat in a 150°C oven for 5 minutes.
- Freeze baked buns wrapped tightly; thaw at room temperature and warm before serving.
Frequently Asked Questions
What is the cultural significance and history of brioche buns in French cuisine?
Brioche originated in France in the 17th century as a luxurious, butter‑rich bread reserved for special occasions. Over time it became a staple for breakfast and is now the classic choice for elegant burger and sandwich buns due to its tender crumb and subtle sweetness.
What are the traditional regional variations of brioche in French cuisine?
In Normandy, brioche is often enriched with a higher butter ratio and shaped into a tall loaf, while in Brittany the "brioche à tête" features a small “head” on top. The small roll version, like these buns, is a modern adaptation for handheld meals.
How is brioche traditionally served in France?
Classic French brioche is sliced and served with jam, butter, or used for French toast. For savory use, it is sliced and toasted for croque‑monsieur or used as a base for gourmet burgers, showcasing its buttery texture.
What occasions or celebrations is brioche traditionally associated with in French culture?
Brioche is commonly baked for Easter, Christmas, and other festive holidays, often shaped into decorative loaves or braided forms to mark celebrations.
What makes brioche buns special or unique in French bakery tradition?
The high butter and egg content gives brioche its characteristic soft, tender crumb and slightly sweet flavor, setting it apart from lean breads and making it ideal for rich, melt‑in‑your‑mouth buns.
What are the most common mistakes to avoid when making brioche buns?
Common errors include using milk that’s too hot (which kills yeast), not kneading butter in long enough, and under‑proofing the dough, which leads to dense buns. Follow the timing cues and keep the dough warm for proper rise.
Why does this brioche bun recipe use a 15‑minute knead after adding butter instead of a shorter mix?
Butter adds fat that can coat the gluten strands, making the dough stiff. A longer knead fully incorporates the butter, developing gluten and creating the smooth, elastic texture essential for a light crumb.
Can I make brioche buns ahead of time and how should I store them?
Yes, bake the buns a day ahead, let them cool, then store in an airtight container at room temperature for up to 24 hours. For longer storage, freeze the baked buns wrapped tightly and reheat before serving.
What texture and appearance should I look for when the brioche buns are done?
The buns should be golden‑brown, glossy from the egg wash, and feel springy to the touch. When tapped on the bottom they should sound hollow, indicating a fully baked interior.
What does the YouTube channel The Joe Must Go On specialize in?
The Joe Must Go On focuses on approachable, step‑by‑step home cooking tutorials, often highlighting classic bakery items and comfort foods with clear visual cues for home chefs.
How does the YouTube channel The Joe Must Go On's approach to French bakery recipes differ from other cooking channels?
The Joe Must Go On emphasizes practical, no‑fluff instructions, breaking down each technique (like the folding shape for brioche buns) and providing real‑world tips such as handling dough that looks like it’s melting, which sets it apart from more production‑heavy channels.
Last updated: September 1, 2026
