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!
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:
Cover with clingfilm and leave to prove in a warm room for 1-2 hours until doubled in size:
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):
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:
Leave to cool and then enjoy (trying not to slather the warm rolls in butter and eat them all before your burgers are ready). 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
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.
