Easy Brioche Burger Buns

150 mins
Serves 10
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Directions

  1. 1Add the flour, yeast, and salt to a bowl and mix.
  2. 2Add the flour, yeast, and salt to a bowl and mix.
  3. 3Add the flour, yeast, and salt to a bowl and mix.
  4. 4Add the egg, milk, and honey.
  5. 5Add the egg, milk, and honey.
  6. 6Add the egg, milk, and honey.
  7. 7Mix by hand or with a mixer on low with a flat beater attachment until it's a shaggy dough, about 30 seconds.
  8. 8Mix by hand or with a mixer on low with a flat beater attachment until it's a shaggy dough, about 30 seconds.
  9. 9Mix by hand or with a mixer on low with a flat beater attachment until it's a shaggy dough, about 30 seconds.
  10. 10Scrape the edges of the bowl if necessary.
  11. 11Scrape the edges of the bowl if necessary.
  12. 12Scrape the edges of the bowl if necessary.
  13. 13Switch to the dough hook and knead on medium speed for 4 minutes or by hand for 9 minutes.
  14. 14Switch to the dough hook and knead on medium speed for 4 minutes or by hand for 9 minutes.
  15. 15Switch to the dough hook and knead on medium speed for 4 minutes or by hand for 9 minutes.
  16. 16Add the butter and knead for another minute.
  17. 17Add the butter and knead for another minute.
  18. 18Add the butter and knead for another minute.
  19. 19Shape the dough into a ball.
  20. 20Shape the dough into a ball.
  21. 21Shape the dough into a ball.
  22. 22Put the dough in an oiled container and let it double in size at 80 degrees, about one hour.
  23. 23Put the dough in an oiled container and let it double in size at 80 degrees, about one hour.
  24. 24Put the dough in an oiled container and let it double in size at 80 degrees, about one hour.
  25. 25Punch out the air so the buns don't have big air bubbles.
  26. 26Punch out the air so the buns don't have big air bubbles.
  27. 27Punch out the air so the buns don't have big air bubbles.
  28. 28Place the dough on a floured surface and fold the sides up and over itself to shape into a ball.
  29. 29Place the dough on a floured surface and fold the sides up and over itself to shape into a ball.
  30. 30Place the dough on a floured surface and fold the sides up and over itself to shape into a ball.
  31. 31Divide the dough into 8 to 10, 80g balls.
  32. 32Divide the dough into 8 to 10, 80g balls.
  33. 33Divide the dough into 8 to 10, 80g balls.
  34. 34Pinch and tuck each ball until smooth.
  35. 35Pinch and tuck each ball until smooth.
  36. 36Pinch and tuck each ball until smooth.
  37. 37Final shape each ball by placing it on the counter, put your claw over it, and rotate it counterclockwise a few times.
  38. 38Final shape each ball by placing it on the counter, put your claw over it, and rotate it counterclockwise a few times.
  39. 39Final shape each ball by placing it on the counter, put your claw over it, and rotate it counterclockwise a few times.
  40. 40Place all the shaped balls on a parchment paper lined baking sheet.
  41. 41Place all the shaped balls on a parchment paper lined baking sheet.
  42. 42Place all the shaped balls on a parchment paper lined baking sheet.
  43. 43Flatten them down thin so they bake as a bun, not as a ball.
  44. 44Flatten them down thin so they bake as a bun, not as a ball.
  45. 45Flatten them down thin so they bake as a bun, not as a ball.
  46. 46Cover for an hour at 80 degrees.
  47. 47Cover for an hour at 80 degrees.
  48. 48Cover for an hour at 80 degrees.
  49. 49Remove all bubbles from the beaten egg with a paper towel.
  50. 50Remove all bubbles from the beaten egg with a paper towel.
  51. 51Remove all bubbles from the beaten egg with a paper towel.
  52. 52Brush the buns with the beaten egg and sprinkle on the sesame seeds.
  53. 53Brush the buns with the beaten egg and sprinkle on the sesame seeds.
  54. 54Brush the buns with the beaten egg and sprinkle on the sesame seeds.
  55. 55Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 12 to 15 minutes until they turn a golden brown.
  56. 56Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 12 to 15 minutes until they turn a golden brown.
  57. 57Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 12 to 15 minutes until they turn a golden brown.
  58. 58Let them cool on a wire rack.
  59. 59Let them cool on a wire rack.
  60. 60Let them cool on a wire rack.
  61. 61Use a bread knife to slice them down the middle.
  62. 62Use a bread knife to slice them down the middle.
  63. 63Use a bread knife to slice them down the middle.
  64. 64Butter and toast them, add your patties and toppings.
  65. 65Butter and toast them, add your patties and toppings.
  66. 66Butter and toast them, add your patties and toppings.

Ingredients

  • 400 g flour
  • 400 g flour
  • 400 g flour
  • 42 g honey
  • 42 g honey
  • 42 g honey
  • 21 g sugar
  • 21 g sugar
  • 21 g sugar
  • 7 g instant dry yeast
  • 7 g instant dry yeast
  • 7 g instant dry yeast
  • 5 g salt
  • 5 g salt
  • 5 g salt
  • 2 g salt if you use salted butter
  • 2 g salt if you use salted butter
  • 2 g salt if you use salted butter
  • 240 ml lukewarm milk
  • 240 ml lukewarm milk
  • 240 ml lukewarm milk
  • 28 g softened butter
  • 28 g softened butter
  • 28 g softened butter
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 beaten egg for brushing
  • 1 beaten egg for brushing
  • 1 beaten egg for brushing
  • sesame seeds
  • sesame seeds
  • sesame seeds

Equipment

bowlmixerflat beater attachmentdough hookoiled containerparchment paper lined baking sheetwire rackbread knife

Tips

  • Punch out the air so the buns don’t have big air bubbles.
  • Flatten the dough balls down thin so they bake as a bun, not a ball.
  • Remove all bubbles from the beaten egg with a paper towel before brushing.