Ingredients
Scale
- 4 cups (500g) Bread Flour
- 2 1/4 teaspoons (7g) Instant Dry Yeast
- 1/4 cup (50g) Granulated Sugar
- 1 teaspoon Fine Sea Salt
- 1/2 cup (120ml) Whole Milk, lukewarm
- 2 Large Eggs + 1 Large Egg for egg wash
- 1/2 cup (115g) Unsalted Butter, cubed and softened
- 1 tablespoon Sesame Seeds (optional topping)
Instructions
- Step 1: Combine the flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with a dough hook. Add the lukewarm milk and 2 large eggs. Mix on low speed until the ingredients are just combined and a shaggy dough forms.
- Step 2: Increase the speed to medium-low and knead for 5 minutes. Gradually add the softened butter, one cube at a time, until fully incorporated. Continue kneading for 10-15 minutes until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl.
- Step 3: Transfer the dough to a lightly oiled bowl, turning to coat. Cover tightly and let it proof in a warm place for 1.5 to 2 hours, or until the dough has doubled in size. Gently punch down the dough and divide it into 8 equal portions.
- Step 4: Roll each portion tightly into a smooth, round ball and place the shaped buns on a parchment-lined baking sheet, leaving space between them. Cover lightly and let them rest (second proof) for 45-60 minutes. Preheat the oven to 375°F (190°C).
- Step 5: Whisk the remaining egg with a splash of water for the egg wash. Gently brush the tops of the buns thoroughly, and sprinkle with sesame seeds (if using).
- Step 6: Bake for 15-18 minutes, rotating the pan halfway through, until the buns are deep golden brown. Transfer to a wire rack to cool completely before slicing and serving.
Notes
- Once cooled completely, store the buns in an airtight container at room temperature for no more than two days, or wrap and freeze for longer storage, ensuring they are fully thawed before use.
- To revive buns that aren't fresh from the oven, slice them and lightly toast the cut side on a griddle or in a skillet for 30 seconds to restore the perfect structural integrity for holding a juicy patty.
- While perfect for any classic burger, elevate your experience by using these rich buns for a pulled pork sandwich or a sophisticated grilled halloumi and roasted vegetable stack.
- Don't rush the kneading process after adding the softened butter; continue mixing until the dough truly pulls cleanly away from the sides, as this development guarantees the necessary elasticity and signature airy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Brioche Burger Bun (approx. 100g)
- Calories: 380
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 11g
- Trans Fat: 0g
- Protein: 7g