Capsaicin Free Brioche Burger Buns with Sesame Seeds
Soft, pillowy, and golden with a shower of sesame seeds on top, these brioche burger buns are the kind of thing that makes a backyard cookout feel genuinely special. The enriched dough gets its tender, buttery crumb from a classic lamination technique — softened butter worked in piece by piece until the dough is silky, elastic, and just barely tacky. For anyone navigating capsaicin sensitivities, burger night can be a minefield of spiced seasonings and chili-laced condiments hiding in store-bought buns, but this recipe keeps things beautifully clean with nothing but flour, eggs, butter, milk, yeast, and a little sugar. The windowpane test is your best friend here — once that dough stretches thin without tearing, you know the gluten structure is exactly where it needs to be for a proper rise and a soft, cloud-like interior. A quick egg wash before baking gives each bun that deep, glossy, bakery-style color that makes them almost too pretty to slice. Let them cool on the rack long enough to finish setting up inside, and you'll be rewarded with buns that hold up to a juicy patty without going soggy.
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Learn more →Ingredients
8 servings
For the dough
- ¼ cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar, for proofing
- 3 cups all-purpose flour, plus more for dusting
- 2 tbsp granulated sugar
- 1 tsp fine salt
- 2 large eggs, room temperature
- ¼ cup whole milk, warm
- 4 tbsp unsalted butter, softened and cut into 1-inch pieces
For the egg wash
- 1 large egg
- 1 tbsp whole milk
For topping
- 2 tbsp sesame seeds
Instructions
- 1
Combine the warm water, yeast, and 1 tsp sugar in the bowl of a stand mixer and stir briefly. Let stand for 5–8 minutes, until the mixture is foamy and visibly active.
- 2
Add the flour, 2 tbsp sugar, salt, 2 eggs, and warm milk to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes, then increase to medium speed and knead for 5 minutes, until the dough is smooth and pulls away from the sides of the bowl.
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