Cashew Free Brioche Burger Buns with Sesame Seeds
Soft, pillowy, and crowned with a golden sesame crunch, these brioche burger buns are the kind of thing that makes a backyard cookout feel genuinely special. The enriched dough gets its tender, feathery crumb from a combination of eggs, warm milk, and slowly incorporated butter — a classic technique that rewards a little patience with seriously impressive results. Because everything is made from scratch with straightforward pantry staples, there's no need to scan labels for hidden nut-based fillers or worry about cross-contact from store-bought alternatives. 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. A proper two-stage rise — first in the bowl, then after shaping — builds both flavor and that signature soft-yet-sturdy texture that holds up under a loaded burger without going soggy. The egg wash gives each bun a deep, burnished finish that looks like it came straight out of a bakery case. Once you've made your own, going back to the grocery store version is going to feel like a serious downgrade.
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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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