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Brioche Burger Buns with Yeast

Yeast Burger Buns

I was looking for the softest most delicious burger buns recipe for a long time and finally I’m 100% confident this is the best brioche burger buns recipe I’ve ever made and I am very happy to share it with you.

Below is an instant dry yeast version, if you are looking for a sourdough version, you can find here.

Ingredients

Dough

Directions 

Dough

  • 8 am mix water milk, add dry instant  yeast and whisk until dissolved. Add egg yolks, flour, sugar, mix to hydrate all flour,  let the dough autolyse for 30 minutes.
  • During the autolyse period the flour becomes fully hydrated. This process activates gluten development.
  • 8.30 am mix the dough on low speed of your mixing machine for 2-3 minutes, or KitchenAid on speed 3 for 3-4 minutes until well incorporated.
  • Add salt and mix for a couple more minutes. The dough should form a ball.
  • Add soft butter, increase the speed, mix for 10-15 minutes until the dough comes up together. If its not coming up together, feel free to add a little more flour (10-20g).
  • 9 am  cover the dough and let it proof for 2-3  hours at 76-80F/ 24-28C.
  • During that time perform 2 stretches and folds.
  • The dough should become bigger and puffy.
  • 12 pm  sprinkle work surface with flour and dump proofed dough on it.
  • Divide the dough into pieces about 65-70g each. You should get about 11 dough pieces. 
  • Pinch all edges of the dough piece to the bottom of a roll, try to round it tightly.
  • Transfer the shaped buns on to a baking tray, lined with parchment paper or silicone mat. I was afraid the buns would spread a lot during baking, so I’ve created DIY foil shape holders (you can use silicone burger bread form). It will help to hold the shape better.
  • Cover buns and let them proof for 1-2 hours 78-84F /26-28C, or until they double in volume. 
  • Bake at 375F for about 20-25 min until golden light brown.

Note: don’t let the buns get too dark, that’s an indicator of the dry crumb. The goal for them is to stay soft for a long time🙏

Summary
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Brioche Burger Buns with Yeast
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18 thoughts on “Brioche Burger Buns with Yeast

  1. These look delicious- I just had a brioche bun today and I was thinking how much better they would be homemade. I will definitely put this on my to-try list- thanks for sharing it!

    1. Thank you!
      They are delicious 🙏 hope you will like it.

  2. Would these gorgeous buns work without the sugar? I’m really sensitive to it.

    1. Hi!
      Sure. You can skip the sugar. Or replace it with honey or fructose

      1. Thanks ❤️

  3. beautiful buns

  4. Would like to make this recipe—what is the approximate diameter of the foil DIY collar?

    1. About 3-3 1/2 inches

  5. Why don’t you use cups or oz

    1. Not US. You can use a conversion tool, there’s plenty of them online

  6. Best Buns ever, soft like a Cloud

    1. Thank you 🙏

  7. La receta es espectacular, salen perfectos. En mi caso he tenido que reducir un poco los líquidos y la mantequilla porque la masa quedaba muy blanda. También el tiempo de horneado en mi caso ha sido menor. En 16 minutos están listos. Muchas gracias por la receta. Lo siguiente panettone gracias a tu curso. Saludos.

    1. 🙏

  8. Thank you for the recipe.
    I have made this bread!
    It was super delicious.
    Will make again in a cube 10x10x10cm tin.
    How many tin would I need for this recipe?

    1. Thank you so much!about 300g of the dough

  9. Hi, is this the same brioche dough you posted on instagram for brioche filled with chocolate ?

    1. I think it’s slightly different

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