These brioche hamburger buns are lovely golden brown outside crust with a delicious inside that is so soft, fluffy and buttery.

These buns are perfect for your hamburgers and sandwiches too!

Brioche Hamburger Buns

Brioche Hamburger Buns

Ingredients:

  • 3 ¼ cups unbleached all-purpose flour (425 g)
  • 1/3 cup granulated white sugar (65 g)
  • 1 cup cold unsalted butter (225 g)
  • 5 large cold eggs (240 g)
  • 3 tablespoons cold milk (whole or reduced-fat) (40 g)
  • 1 ½ teaspoons instant yeast (5 g)
  • 2 teaspoons kosher salt (8 g)

For the Glaze:

  • 1 large egg, lightly beaten
  • Sesame Seeds (optional)
Brioche Hamburger Buns

Brioche Hamburger Buns

Directions:

  1. Add the flour, yeast, and salt into the bowl of your electric stand mixer, fitted with the paddle attachment. Then add in the eggs and milk and beat until combined.
  2. Replace the paddle attachment with the dough hook, and knead the dough on 1st speed for four minutes. Increase your mixer speed to 2nd speed, and continue to knead the dough for another three minutes. Next, with the mixer on 2nd speed, gradually add the sugar over five minutes.
  3. Place the cold butter between two sheets of parchment or wax paper. With a rolling pin, pound the butter until it’s pliable but still cold. Then cut the butter into pieces and add them to the dough. Knead the dough, on 2nd speed, for about 15 minutes or until the dough clears the bowl and is smooth not sticky and elastic.
  4. To check to see if the dough is fully kneaded, start with a small fistful of dough. Gently stretch it. For a fully kneaded dough, you should be able to stretch the dough quite thin, without it tearing so that you can almost see through it.
  5. Lightly oil a bowl, place the dough in and cover with plastic wrap, then let it sit at room temperature (about 24°C) for 1 hour.
  6. After 30 minutes you need to stretch the dough to equalize its temperature and it also helps to strengthen the dough. To stretch the dough, gently take one edge of the dough and stretch it and then fold it onto the top of the dough.
  7. Turn your bowl 180 degrees and stretch the dough in the same way. Then turn your bowl a quarter-turn (90 degrees) and stretch the dough in the same way.
  8. Then turn your bowl 180 degrees and repeat the process. After that flip your dough so the bottom is now the top, and cover. Let proof another 30 minutes and then place the covered dough in the refrigerator to chill overnight.
  9. Next morning, line a baking sheet with parchment paper.
  10. Then remove the dough from the refrigerator and divide it into 8 equal-sized pieces (about 125g each). Gently roll each into a ball and arrange 3 inches apart on the baking sheet.
  11. Cover loosely with plastic wrap that has been sprayed with a nonstick spray or lightly oiled and let proof at room temperature until nice and puffy and almost doubled in size (about 2 ½ hours).
  12. Next, preheat your oven to 350°F (180°C) with the oven rack in the center of the oven.
  13. Uncover the dough buns and using a pastry brush, lightly brush the tops of the dough with the beaten egg. Then sprinkle the tops with sesame seeds.
  14. Place in the preheated oven and bake for about 20 minutes or until golden brown and shiny. If you tap the bread it will sound hollow. Rotate the pan front to back about halfway through baking.
  15. Remove from oven and place on a wire rack to cool for about five minutes before transferring to a wire rack to cool completely.