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Light Brioche Burger Buns

Go! Make these! What are you waiting for?

Makes 8 x 4-5" burger buns

  • 3 tablespoons warm milk
  • 10g teaspoons active dry yeast
  • 2 1/2 tablespoons sugar
  • 2 large eggs
  • 400g Strong Bread flour*
  • 100g all-purpose flour
  • 1 1/2 teaspoons salt
  • 25g unsalted butter, softened
  • Sesame seeds (optional)

* Editor's Note: Shipton mill recommends Untreated Organic White No.4

Homemade Burger Brioche Buns by Top Cat1. In a glass measuring cup, combine 250ml warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.

2. In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. The dough will be on the sticky side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the buns will get. Try to leave them tackier than you would a round loaf.

Homemade Burger Brioche Buns by Top Cat3. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours.

4. Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to two hours.

5. Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with one tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

Adapted from a recipe from Comme Ça restaurant in Los Angeles, originally published in the New York Times.