Homemade Brioche Burger Buns

Homemade buns are worth making for a homemade burger. These slightly sweet brioche buns have a soft crumb from egg and butter. The recipe makes four large buns. The burger fillings in the photographs are serving suggestions.

Knead the dough until smooth

The dough combines wheat flour and spelt flour with fresh yeast, milk, egg and butter. Knead thoroughly before adding extra flour: a slightly tacky dough is normal, and too much flour can make the buns dry.

Shape four buns and allow time to rise

Divide into four equal pieces. Fold the edges into the centre and shape seam-side down into smooth rounds. Allow up to two hours for the first rise and about 30 minutes after shaping. The dough should increase visibly in volume.

Egg wash, baking and cooling

Brush thinly with egg wash and sprinkle with sesame if desired. Bake at 200°C conventional heat for about 20 minutes, then cool for about 30 minutes on a rack. The total schedule includes two hours for the first rise, 30 minutes for the second rise and 30 minutes for cooling.

Kitchen tip

For a burger, briefly toast the cut sides of the cooled buns in a dry pan before filling. This helps the crumb hold up against sauces.

Easy recipe

Homemade Brioche Burger Buns

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Four homemade brioche burger buns with wheat and spelt flour, fresh yeast, egg and butter. With clear kneading, shaping and rising instructions.

Prep time

30 min

Cook time

20 min

Yield

4 Buns

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Ingredients

− 4 +

• 35 mlwarm milk, 1.5% fat, lukewarm
• 75 mlwarm water
• 21 gfresh yeast, half a 42 g cube
• 15 gbrown sugar
• 1organic egg size L (dough)
• 200 gwheat flour type 405 + a little more to work with
• 125 gspelt flour
• 1 tspsalt
• 30 gsoft butter
• 1organic egg to coat the buns, size L
• sesame seeds, optional
• 15 mlwater for egg wash, 1 tbsp

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Instructions

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1. Bring the dough egg and butter to room temperature. Mix the yeast with the sugar. Warm the milk and 75 ml water only until lukewarm, add to the yeast and stir.
2. Put the wheat flour, spelt flour and salt in a bowl. Add the yeast mixture, dough egg and butter, then knead thoroughly for 8–10 minutes. The dough should be smooth, soft and slightly tacky.
3. Cover and leave in a warm place for about 1–2 hours until clearly increased in volume. Timing depends on room temperature; the recipe schedule allows two hours.
4. Divide the dough into four equal pieces on a lightly floured surface. Flatten each slightly, fold the edges into the centre, then turn seam-side down and shape into rounds.
5. Put on a lined tray, cover and leave for about 30 minutes. Preheat the oven to 200°C conventional heat.
6. Beat the second egg with 15 ml water and brush a thin layer over the buns. Add sesame if desired. Bake for about 20 minutes until golden, then cool on a rack for about 30 minutes before slicing.

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Nutrition per serving

Calories

413 kcal

Protein

13.5 g

Carbohydrates

65.9 g

Sugar

4.6 g

Fat

10.1 g

Saturated fat

4.9 g

Fibre

2.5 g

Salt

1.6 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace