Brioche Burger Buns

 Brioche Burger Buns 040


I love a good burger on a toasted Brioche bun, trouble is it’s not something you seem to be able to buy easily.  So, with us definitely heading towards a spell of BBQ weather I’ve slightly adapted by Brioche recipe (which you’ll find in my new Bread Making book) so I can get some burgers on the go!

If you’re not a keen breadmaker, and that did include me until recently, you’ll be thinking that bread is a faff, tricky and hugely time consuming.  But, you’d be wrong, it’s more a case of do a bit, then go do something else, – put the washing in, go shopping, put your feet up while the dough does it’s stuff and then do a bit more.  Good recipes will always help you succeed with bread, and once you start I think you’ll be hooked!


500g strong white flour

50g caster sugar

4 eggs, large

4 tsp water

1 tsp salt

3 tsp fast action yeast

250g butter, softened

1 egg beaten for egg wash

Makes 8 Burger Buns

My instructions are for making it in a stand mixer, which doesn’t mean it can’t be made by hand but it is a bit of a sticky business to begin with!

Place all the ingredients into a bowl.


Fit the beater blade to the stand mixer.  Now to be sure that the mixer isn’t going to walk off the worktop you need to either a. stand with it, and not take your eyes of it or b. set it on the floor.  As I have the attention span of a gnat it’s on the floor.


Turn on the mixer and get it beating the dough together – let it mix for 5 minutes.

By hand you need to get your hand in and work the mixture together  until its even, and then knead it in the bowl for 5 mins.  Very sticky to begin with but definitely worth the effort.

So why the beater and not the dough hook?  To begin with the dough is much more like a creamed butter and sugar texture and the dough hook just can’t catch it.

After 5 minutes beating the dough will be starting to look much more like a dough.


Scrape the dough down into a rough ball at the bottom of the bowl and change the beater for the dough hook.

IMG_6337 IMG_6338

Now let the machine knead the dough (on a low setting 2-3) for 10 minutes. By hand knead it on the worktop for 10 minutes.  No extra flour needed.

So now the dough should be lovely and smooth.


Transfer it to a large bowl, cover and allow to stand at room temp for 1 hour.


After 1 hour, place the bowl into the fridge to chill for a further 2 hours.  This bit is important – it chills the dough to a cold clay like texture so that you can shape it easily.

So nicely chilled and firm, time to split the dough into 8 equal portions – approx 128g each.

Brioche Burger Buns 002 Brioche Burger Buns 003

Flatten each portion of dough out, gather the edges into the middle and then flip the ball over.  Using a caged hand over the top of the ball with your fingers touching the worksurface move your hand in a clockwise circle to neaten the ball shape.

Brioche Burger Buns 004 Brioche Burger Buns 005 Brioche Burger Buns 006

Set them all onto a lined or well greased baking tray

Brioche Burger Buns 009

Cover them loosely with a sheet of clingfilm and let them rise until nearly doubled in size.

This does take a while 2-3 hours at normal room temp, longer if its cold.  The dough is cold from the fridge and needs to come up to room temp before it will start rising. Be patient and if your dough won’t get going move it to a warmer spot, a sunny window ledge should do the trick.

Brioche Burger Buns 010

Now preheat the oven to 160c (fan)/180c/Gas Mark 4.

When the buns are ready for the oven double brush them with egg wash for a lovely golden finish.

Brioche Burger Buns 011

Bake in the oven for 22 minutes.

Remove and allow to cool on a wire rack and then get the BBQ going!

Brioche Burger Buns 013

And if that’s whetted your appetite for more bread and fancy a copy of The Pink Whisk Guide to Bread Making then all the details for ordering a copy can be found here.

Bread Making300


Brioche Burger Buns 041

Brioche Burger Buns

Ruth Clemens, Baker Extraordinaire

Come and visit us at  The Pink Whisk Shop – caking, baking and decorating goodies galore!

Related Posts Plugin for WordPress, Blogger...
Print Friendly, PDF & Email
This entry was posted in Bread, How To, Treats. Bookmark the permalink.

24 Responses to Brioche Burger Buns

  1. These rolls look perfect – must give these a try on the weekend.

  2. Norah says:

    My mouth is watering already.

  3. Amanda says:

    Can’t wait to try these – I adore Brioche buns, and to stuff them with a burger hot off the BBQ, even better!! Thank you. x

  4. WhyNut says:

    You make it look so effortless ! Lovely step by step pictures…Must be delicious !

  5. Charlie says:

    Thanks for the recipe, but 250g of butter is far too much. The dough leaked butter during the kneading process. They looked OK out of the oven but it was far too buttery, it was a bit like eating a burger in a croissant.

  6. Jennifer says:

    Is the amount of butter stated for the brioche buns correct? I tried to make these and they didn’t tun out at all. All the butter separated from my dough. maybe i ovrt mixed? Having looked online have seen many similar recipes where butter content is much lower. More like 25g per 500g bread flour

  7. Pat says:

    Do you not have to reactive the yeast in some sort of liquid before putting it in?

  8. Louise says:

    Oh my these were a huge success and so tasty. Perfect consistency for a burger bun!!!!

  9. Pingback: The perfect burger: Brioche, a perfect set of buns! -

  10. Pingback: The Perfect Burger: Plating it up! -

  11. Lydia says:

    Thank you – made these today and they are absolutely delicious and fun to make. Will be having the remainder with marmalade for breakfast!

  12. Andy Dansun says:

    In between any of the processes where you leave the dough to rise, ie. for the hour period, 2 hour period or when you make them into balls and leave for 4 hours before you put them in the oven, can you possibly leave for longer? ie, overnight if your pushed for time?

    • Yes, they can be left longer. Once shaped and rising for the final time though if you want to buy yourself more time ie overnight then you need to slow down the rise by placing them somewhere cooler. For an overnight rise they are best to go in the fridge. x

  13. Pingback: Brioche Buns | Tom Watters Cooking & Baking

  14. Andy says:

    Mine are in the oven as I type, they look great so far. Thanks for sharing.

  15. Pauline Moulsdale says:

    I followed your instructions to the letter, and yes the food mixer did try to make a bod for freedom. The results are a-ma-zing! I have your bread book and can’t wait to try more.

  16. Haley says:

    Hello! I only have active dried yeast (so, not fast action) on hand. Do you think I could still make these, but just reactivate the yeast in a few tablespoons of water, then continue with the recipe as written?

  17. Janet James says:

    Hi Ruth,
    Have you ever thought of making a cook book for Kenwood Kmix owners? Loving your recipes with instructions on using a Kmix. Have recently bought a Kmix and the suggested recipes that came with the machine were abysmal. So please Ruth with your inimitable style fill the void in the market. I would be first in the queue to buy it!
    Keep up the wonderful recipes,

Leave a Reply

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