The Ultimate Homemade Brioche Burger Buns
These soft and buttery brioche burger buns are rich, fluffy, and perfect for homemade burgers. With a slightly sweet flavour and golden crust, they’re worth the effort!
Recipe Overview
Skill Level:
Intermediate
Prep Time:
20 MINUTES (plus rising)
Cook Time:
15 MINUTES
What Makes This Recipe Great
Soft, Buttery, and Rich – Enriched with eggs, butter, and milk, these buns have a soft, fluffy texture with just the right amount of chew.
Perfect for Any Burger or Sandwich – These buns hold their shape while remaining light, making them ideal for everything from classic burgers to sliders and sandwiches.
Customisable Sizes – Whether you want mini slider buns or extra-large burger buns, this dough is easy to divide into different portions to suit your needs.
A great burger deserves an equally great bun, and these homemade brioche burger buns deliver on both flavour and texture. Light and airy inside, with a slightly sweet buttery, rich taste, these buns have a golden brown, glossy crust that holds up to any filling. The dough is enriched with eggs, butter, and milk, giving it that signature soft crumb and slightly chewy texture that makes brioche so special.
Making brioche-style enriched dough is easier than you might think. While it requires kneading and rising time, the actual hands-on process is simple, and the results are well worth it. The dough is soft and slightly sticky, which helps create the fluffiest texture once baked. A little patience during the rising stages ensures that the buns double in size, making them light and pillowy.
These buns are also versatile—you can make them in different sizes depending on your needs. Whether you’re baking smaller buns for sliders or larger ones for loaded burgers, this recipe works for all. Once you’ve tried them fresh from the oven, you’ll never want store-bought buns again!
Try them with this nacho burger or this buttermilk fried chicken burger. Or, if you’re looking for a burger bun alternative, try these soft burger buns without butter.
Equipment Needed:
- Large Mixing Bowl – For combining the dry and wet ingredients.
- Stand Mixer with Dough Hook (Optional) – Makes kneading easier, but you can knead by hand if preferred.
- Dough Scraper – This is optional but it will help you to shape and divide the dough.
- Wooden Spoon or Spatula – Helps bring the dough together before kneading.
- Baking Tray(s)/Baking Sheet – Used to hold the shaped buns while they rise and bake. If making a large batch, you may need more than one tray.
- Parchment Paper (Baking Paper) – Prevents the buns from sticking to the baking tray.
- Pastry Brush – For applying the egg wash to give the buns a golden, glossy finish.
- Clean Cloth or Clingfilm – Used to cover the dough while rising to prevent it from drying out.
- Wire Cooling Rack – Allows the buns to cool properly without becoming soggy on the bottom.
Ingredients:
- Strong White Bread Flour – Bread flour has a higher protein content and I love to use Manitoba flour if you can find it, but any white bread flour will work. If you wish to make the brioche wholemeal, you can replace half of the bread flour with wholemeal flour. They will be slightly denser in texture. Don’t use all-purpose plain flour in this recipe.
- Easy Bake Yeast – Also known as instant yeast, there’s no need to activate it first. Just make sure it’s in date and has been opened in the last 6 months.
- Salt – Use sea salt for the best flavour.
- White Caster Sugar – Adds a touch of sweetness and helps with browning. You can also use golden caster sugar for a deeper flavour and colour.
- Unsalted Butter – We add in the salt separately. Make sure the butter is melted but allowed to cool slightly.
- Eggs – Enrich the dough, adding flavour and a soft crumb. One egg is also used for the egg wash to give the buns their glossy finish. Bring the eggs to room temperature before using and ideally use golden yolk eggs.
- Full-Fat Milk – Helps create a soft and tender dough while adding richness. It should be lukewarm to activate the yeast properly. Ideally between 37-40°C (98-104°F).
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
- Active Dry Yeast or Fresh Yeast instead of Instant Yeast– If using active dry yeast you will need to mix it into the milk along with the sugar and allow it to sit until foamy. If you wish to use fresh yeast, use 3xmore and mix it into the milk before adding.
- Milk Alternatives – Full-fat milk gives the best results, but you can use semi-skimmed milk or even plant-based milk if needed.
- Honey Instead of Sugar – Swap the caster sugar for honey for a slightly different flavour.
- Sesame or Poppy Seeds – Sprinkle sesame seeds, poppy seeds, or everything bagel seasoning on top before baking for added texture and flavour.
- Butter Glaze Instead of Egg Wash – If you prefer a softer crust, brush the buns with melted butter after baking instead of using an egg wash.
Step-By-Step Guide – How To Make Brioche Burger Buns
Frequently Asked Questions
Brioche dough is naturally soft and slightly sticky due to the butter and eggs. If it feels too wet, avoid adding too much flour—knead for longer, and it will become smoother.
This could be due to inactive yeast or a cold rising environment. Make sure your yeast is fresh and that the dough rises in a warm, draft-free place.
Mastering This Recipe – Expert Tips
- Use Lukewarm Milk – If the milk is too hot, it can kill the yeast. It should be warm but not hot to the touch. Ideally somewhere between 37-40°C (98-104°F).
- Knead Until Smooth – Brioche dough is soft, but kneading long enough ensures it becomes smooth and elastic.
- Let Them Cool Before Slicing – Cutting into hot buns can cause them to deflate slightly. Let them rest before serving.
Storage
- At Room Temperature – Store in an airtight container for up to 3 days.
- In the Fridge – If storing longer, refrigerate for up to 5 days, but warm before serving.
- Freezing – Freeze for up to 3 months. Defrost at room temperature or warm in the oven before serving.
The Ultimate Brioche Burger Buns
Ingredients
- 500 g Strong White Bread Flour
- 12 g Active Dry Yeast
- 12 g Salt
- 30 g White Caster Sugar
- 25 g Unsalted Butter, melted
- 3 Eggs
- 260 ml Lukewarm Full Fat Milk, between 37-40°C (98-104°F).
Instructions
- In a large mixing bowl, combine the flour, yeast, salt, and sugar.
- Add 2 of the eggs, melted butter, and ¾ of the lukewarm milk to the bowl.
- Mix with a wooden spoon, spatula, or a stand mixer with a dough hook until a rough dough forms.
- Gradually add more milk if needed until all the flour is incorporated. The dough should be sticky but not overly wet.
- Knead the dough for 10-15 minutes until it becomes smooth and elastic. If using a stand mixer, knead for 8-10 minutes on low speed.
- Shape the dough into a ball, tucking the edges underneath to seal the bottom.
- Lightly oil or flour a large bowl, then place the dough ball inside. Cover with a clean cloth or clingfilm and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Prepare a baking tray by lining it with parchment paper and a light sprinkling of flour. If making a large batch, you may need more than one tray.
- Uncover the risen dough and divide it into 80g portions for standard burger buns. Adjust the size for smaller slider buns or larger burger buns.
- Roll each portion into a smooth ball, tucking the edges underneath to seal the bottom. Place them on the prepared baking tray, leaving space between each one.
- Cover the tray with clingfilm or a clean cloth and let the buns rise for another hour, until they puff up.
- Preheat the oven to 200°C (390°F).
- Whisk the remaining egg and gently brush each bun with the egg wash to create a golden, glossy crust.
- Bake in the preheated oven for 10-15 minutes, or until the buns are deep golden brown and sound hollow when tapped on the bottom.
- Remove from the oven and transfer the buns to a wire cooling rack. Let them cool before slicing and serving.
Recipe Notes
- Weigh the Dough for Even Buns – Use a scale to portion the dough for uniform sizes.
- Use an Egg Wash for Shine – Brushing with whisked egg creates a golden brown crust.
- Adjust the Size – Make mini slider buns or larger burger buns by adjusting portion sizes. You may need to alter the baking time so keep a close eye on them as they bake.
