• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nicky's Kitchen Sanctuary logo

  • > Start Here
  • The Recipes
    • Browse all categories
    • Asian
    • Dinner
    • Pasta
    • Roast Dinner
    • Curries
    • Sides
    • Soups
    • Big Batch
    • Quick Dinner Recipes
    • Skinny Recipes
    • Street Food
    • Lunch
    • Gluten Free
    • Vegetarian
    • Cakes & Treats
    • BBQ
    • Breakfast & Brunch
    • Drinks
    • Appetizers
    • Sauces and Dips
  • My New Book
  • Blogger Resources
    • Living The Blog
    • How to start a food blog
    • Income Reports
  • About
    • About
    • Contact
    • Terms and Conditions
    • Privacy Policy
    • Cookie Policy
  • Sign-Up
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • > Start Here
  • All Recipes
  • Never miss a recipe!
  • 20 Minute Meals
  • Appetizers & Party Food
  • Asian
  • Curries
  • Dinner
  • One Pot
  • Pasta
  • Roast Dinner
  • Sides
  • Slow Cooked
  • Soups
  • Street Food
  • Terms and Conditions
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home > Breads

    Soft and Light Brioche Burger Buns

    Published: Nov 12, 2020 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe
    Stack of seeded brioche buns on a tray

    My ultimate guide to making soft and fluffy Brioche Burger Buns that don't fall apart with that juicy burger.
    They take a little bit of patience, but they're so worth it for the ultimate burger!

    stack of 4 brioche buns on top of each other

    Oh how I love these Soft and Light Brioche Burger Buns! With a good burger!

    More and more often fashionable burger restaurants in the UK are taking the lead from the US and using brioche rolls to serve their burgers on.  I've seen it in Byron burger (the classic Byron burger is delicious), Gourmet burger (I could eat a million of their skinny fries with garlic mayo) and Five Guys (hooray! so glad they've finally branched out to the UK).

    I love the subtle sweetness of a good brioche. It's got to be shiny, dark golden and soft enough on the outside to wrinkle when you bite into it. The inside has of course got to be soft, light and fluffy, but gently toasted to ensure that all of that lovely sauce and cheese doesn't completely sink in.

    The only problem with brioche, is that they can be so rich and soft, that they start to fall apart halfway through eating that juicy burger. Disaster!

    So I've been working on a brioche recipe that's a little less rich (fewer eggs and less sugar) than regular brioche, still lovely and fluffy, but won't dissolve the moment your pick up your burger.

    I had a few trials (with numerous errors) and then I came across this recipe from The Clever Carrot (she originally got the recipe from the NY Times).  I made them (with just a couple of tweaks) and they're perfect!

    What do we need?

    Ingredients for making brioche buns on a wooden table

    How to make them

    Full recipe with detailed steps in the recipe card at the end of this post.

    • Mix the yeast with water, milk and sugar, and then leave for 5 minutes until it starts to foam.
    • Meanwhile mix bread flour, all-purpose (plain) flour, salt and butter in a mixer, then beat in the yeast mixture along with 1 egg.  Yes, only 1 egg is needed - which is a little unusual with brioche (usually you'd use at least 3), but trust me, is all you need to get a perfect, light-textured brioche.  Beat the dough in the mixer for 10 minutes and then place in a bowl:
    brioche dough in a bowl
    • Cover with clingfilm and leave to prove in a warm room for 1-2 hours until doubled in size:
    Risen Brioche Dough in a bowl
    • Then knock the air out of the dough on a floured surface and split the dough into 8 pieces. Form each piece into a ball and place on a baking tray, cover (Pro tip: I like to use a bag or a damp tea towel over the top. I place my salt and pepper shaker on the tin to prop the bag/tea towel up, so they don't touch the rolls). Prove again until almost doubled in size (1.5-2 hours):
    Brioche Dough in portions on a tray on the left and risen dough on a tray on the right
    • Remove the cover, brush each roll with egg-wash. Use the egg wash sparingly - if it runs down the sides and pools under the bread, you'll end up with a ring of crispy egg wash around the buns.
    • At this point, you can leave the buns plain or you can sprinkle with sesame seeds. If you fancy something extra special, sprinkle with everything spice blend (<--affiliate link).
    • Bake for 15 minutes until dark golden brown:
    tall image of seeded brioche buns on a tray

    Leave to cool and then enjoy (trying not to slather the warm rolls in butter and eat them all before your burgers are ready).

    What to put in your brioche buns

    • Cheesy Veggie Burger - my favourite veg-packed meat-free burger!
    • This classic Bacon Cheese Burger - topped with crispy onions rings
    • This crispy Fish Burger - served with shoestring fries
    • This Sticky Asian Pork Burger - topped with crunchy pickled veg (a real indulgent treat!) and filled with my favourite Chinese Pork Belly
    • This cheesy veggie Chickpea Burger - topped with avocado and sweet chilli sauce
    • This Thai Fish burger - spicy and delicious!

    seeded brioche buns on a tray with one bun being opened by two hands

    Are brioche buns good for burgers?

    Brioche buns can be so rich and soft that they often fall apart when they come into contact with the juices from a meaty burger, as well as being squished when picking up that burger.

    These buns are a little more substantial, but still lovely and soft with a fantastic flavour.

    What makes a brioche bun different to a regular bun?

    Brioche often contains several eggs (at least 3, sometimes up to 6) plus more sugar than a usual bread recipe. This recipe contains 2 eggs - one to go in the rolls, and one for the egg wash. It also contains just a little more sugar than usual brioche recipes. I find this is just right to make a richer, slightly sweet tasting roll, without it falling apart.

    What to serve with your burger

    • How about a tasty salad - I've got loads of them on Kitchen Sanctuary!
    • Garlic Chilli oven baked fries
    • Veggie matchstick fries
    • Parmesan carrot fries or go the whole hog with some Pizza Fries
    • This creamy coleslaw on the side

    Watch how to make it

    YouTube video

    Stay updated with new recipes!
    Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

    square image of seeded brioche buns on a tray

    Soft and Light Brioche Burgers Buns

    By: Nicky Corbishley
    These brioche buns are light, not overly sweet, and the perfect vessel for a homemade juicy burger
    4.93 from 14 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 4 hours hrs 30 minutes mins
    Cook Time 15 minutes mins
    Total Time 4 hours hrs 45 minutes mins
    Course Bread
    Cuisine American
    Servings 8 rolls
    Calories 259 kcal

    Ingredients
     

    • 1 cup (240ml) warm water
    • 3 tbsp warm milk - I used whole milk, but half-fat is fine
    • 2 tsp dry active yeast
    • 2 ½ tbsp caster sugar
    • 3 cups (360g) strong bread flour
    • ½ cup (60g) plain/all-purpose flour plus extra for rolling
    • 2 ½ tbsp unsalted butter - softened
    • 1 ½ tsp salt
    • 2 large eggs
    • 1 tbsp sesame seeds or everything spice - (optional)

    INSTRUCTIONS
     

    • Place the warm water, milk, yeast and sugar in a jug, give it a stir and leave for 5 minutes until the top of the liquid starts to foam slightly. If it doesn't foam then your yeast isn't active and you'll need to start again with a new packet of yeast.
    • Place the two flours, the butter and salt into a mixer and mix together using the beater attachment for a minute - until you can no longer see lumps of butter.
    • Add in the water/yeast mixture and one of the eggs, then beat again (using the beater attachment) for 10 minutes on medium speed. The dough will be sticky, but will come together in a soft, slightly sticky ball towards the end.
    • Place the dough in a large bowl and cover with clingfilm. Leave to rise in a warm room until doubled in sized (usually 1-2 hours).
    • Line a large baking tray with baking parchment or a silicone mat.
    • Once the dough has doubled in sized, tip it out onto a floured (plain /all-purpose flour) surface and punch the air out of it.
    • Cut the dough as evenly as you can into 8 pieces. I weighed each of mine - they were 97g/3.4oz each.
    • Pat both of your hands in the flour and then pick up a piece of dough, flatten it slightly in your hands and then put it on the work surface and pull the edges into the centre so you have a rough ball shape.
    • Turn the ball over and gently roll it into more of a ball shape and place onto a large baking tray with the smoothest side at the top. Cup your hands around the sides of the ball and give it a little squeeze to add a tiny bit of height.
    • Repeat with the remaining dough - ensuring there is at least a couple of inches between each ball - as they will expand.
    • Place the tray in a large carrier bag (or 2 - one at each end of the tray so they meet in the middle) - making sure none of the bag touches the dough. If the dough touches it, it will stick. Leave to prove again until almost doubled in size - about 1.5-2 hours.
    • Preheat the oven to 200C/400F. Whisk your remaining egg with a tsp of cold water.
    • Take the tray out of the bag and gently brush each of the buns all over the top and sides with egg wash. Make sure you don't have too much egg wash on your brush or it will run down the sides of the buns and pool at the bottom - leaving a crispy-eggy edge to the buns.
    • You can leave the buns plain, or if you prefer, sprinkle with 1 tbsp of sesame seeds or 1 tbsp everything spice.
    • Place the buns in the oven and cook for 15 minutes until dark golden brown.
    • Take out of the oven and leave to cool for 5 minutes on the tray, before removing from the tray on cooling further on a cooling rack.

    Video

    YouTube video

    ✎ Notes

    Trying serving warm with butter (forget the burger!)

    These buns are delicious served slightly warm (don't serve them straight from the oven though, as they're still cooking inside as they're cooling, and will be doughy if you eat them hot). Slather in a little salted butter and eat. Or slice then place them in the toaster for breakfast with some butter and jam.

    How long do brioche buns last?

    The buns will keep for 1-2 days in a sealed container at room temperature. They will last for 3 days if, before you serve them, you split them open, brush with a little oil then grill/griddle them before placing your burger on (my favourite way to serve them).

    Can I freeze brioche buns?

    Yes, cool the buns, then cover and freeze. Defrost at room temperate for a couple of hours. They should still be soft, but I find it's best to split them open, brush with a little oil then grill/griddle them before placing your burger on.
    Nutritional information is per bun.

    Nutrition

    Calories: 259kcalCarbohydrates: 42gProtein: 8gFat: 5gSaturated Fat: 2gCholesterol: 51mgSodium: 490mgPotassium: 85mgFiber: 1gSugar: 4gVitamin A: 185IUCalcium: 19mgIron: 1mg
    Keywords burger buns, easy, homemade
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    This post was first published in March 2015. Updated in June 2019 with new photos, tips and serving suggestions. Updated again in November 2020 with additional photos and video.

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

    More Breads

    • Overhead square image of 12 cinnamon rolls in a baking dish, topped with cream cheese frosting. The dish is on a wooden table, next to a beige napkin. There is a whisk with cream cheese on nearby.
      The Ultimate Fluffy Cinnamon Rolls
    • Square close up image of Cheesy Mushroom Stuffed Garlic Breads topped with parsley.
      Creamy Garlic & Mushroom Stuffed Bread Rolls
    • An almond croissant sliced in half and stacked on a white plate on a white background. There is a pale pink napkin in the background.
      How To Turn Regular Croissants Into Almond Croissants
    • Close up of a stack of peshwari naan breads on a dark wooden board against a blue background. There is a blue napkin in shot. The top naan has been broken into two to show the filling.
      Homemade Peshwari Naan Recipe

    Other Recipes You Might Like:

    Square side-on image of toasted brioche roll filled with sticky pork belly strips and pickled carrot, red onion and cucumber strips. Topped with jalapeno slices. Served on a wooden board.
    Sticky Belly Pork Burger with Quick Pickled Vegetables
    A close up of Lots of bao buns piled up high
    Bao Buns
    Raspberry and white chocolate loaf - no mixer required for this moist and fruity cake.
    Raspberry and White Chocolate Loaf Cake
    Square image of two folded flatbreads on a wooden table next to a blue napkin
    Homemade Flatbread Recipe

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Rate the recipe




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. RL says

      July 31, 2022 at 3:32 pm

      Quantities are out, had to add loads of flour to get it to a none liquid consistency, I checked the measurements and followed the instructions bit disappointing, thank goodness I check my dough in the machine.

      Reply
    2. Asra says

      March 04, 2022 at 6:13 am

      5 stars
      Came out beautiful. Love this recipe. Thanks so much for sharing

      Reply
    3. Vickie says

      February 05, 2022 at 12:38 pm

      5 stars
      This is the best buns I have ever made.

      Reply
    « Older Comments

    Primary Sidebar

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

    Recipes by category:

    • Popular Recipes
    • Asian
    • Curries
    • Quick Dinner Recipes
    • British Classic Recipes
    • BBQ
    • Roast Dinner
    • Street Food
    • Pasta
    Search For a Recipe

    Our Top Trending Recipes:

    • Crispy Sesame Chicken on a bed of rice in a stone bowl
      Crispy Sesame Chicken with a Sticky Asian Sauce
    • honey garlic chicken in a bowl on top of boiled rice
      Honey Garlic Chicken
    • Roast potatoes with salt and fresh thyme leaves
      The Best Crispy Roast Potatoes
    • Cheesy Pasta Bake With Chicken And Bacon - a family favourite (and it makes great leftovers too!).
      Cheesy Pasta Bake With Chicken And Bacon
    • Chicken curry in a white bowl with rice.
      Easy Chicken Curry
    • Satay sauce in a small copper pan topped with peanuts and coriander
      Easy Satay Sauce Recipe
    • Bowl of Korean fried chicken topped with sesame seeds and strips of spring onion.
      Korean Fried Chicken
    • Overhead image of tuna pasta bake in a white dish topped with finely chopped parsley.
      Creamy Tuna Pasta Bake

    FREE recipes direct to your inbox!

    Never miss a recipe and sign up for our completely FREE emails.

      Featured Recipes:

      • Hands holding bowl of Bowl of chilli con carne with rice
        Chilli Con Carne
      • Lancashire hotpot on wooden background
        Traditional Lancashire Hotpot
      • A dish of creamy chicken pie with puff pastry sat on a blue and white striped cloth.
        Creamy Chicken Pot Pie
      • Egg fried rice on a dark bowl on a white background.
        Egg Fried Rice
      • Bowl of Korean fried chicken topped with sesame seeds and strips of spring onion.
        Korean Fried Chicken
      • Firecracker Chicken on a blue plate against a dark background
        Copycat Firecracker Chicken
      • Square image of buffalo chicken pasta in a silver pan on a light grey background.
        Buffalo Chicken Pasta
      • A simple made-from-scratch curry, slow cooked to intensify the heat and flavour.
        Slow Cooker Spicy Chicken Curry
      As Featured On
      brit and co logo
      buzzfeed logo
      cheshire life logo
      country living logo
      beautiful home and life logo
      my fitness pal logo
      Neff logo
      The telegraph logo
      The Kitchn logo
      Vegetarian society logo

      Footer

      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

      DMCA.com Protection Status

      Most Recent Recipes

      • Slow Cooker Lamb Shanks
      • Easy 4 Cheese Mac 'n' Cheese
      • Chicken Stew and Dumplings
      • Garlic and Coriander Potatoes
      • Air Fryer Roast Potatoes

      Copyright © 2023 LoveFoodCreative Ltd - Privacy Policy - Cookie Policy - Terms & Conditions