Citric Acid Free Brioche Burger Buns with Sesame Seeds
Soft, pillowy, and golden-brown 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 — built with eggs, whole milk, and real butter worked in piece by piece — delivers that signature brioche tenderness and a subtle richness that store-bought buns simply can't match. For anyone navigating a citric acid sensitivity, packaged buns can be a minefield, since preservatives and dough conditioners containing citric acid show up in ingredient lists more often than you'd expect. This recipe keeps things beautifully straightforward: flour, yeast, sugar, salt, eggs, milk, and butter — nothing hidden, nothing unnecessary. The windowpane test and a proper double rise are the two techniques that really earn you that light, airy crumb, so don't rush either step. A quick egg wash before baking gives the tops that deep, glossy color, and the sesame seeds add just enough nuttiness and crunch to make every bite feel complete. Slice them while they're still slightly warm and you'll understand immediately why homemade is worth the effort.
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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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