Coconut 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, buttery crumb from a classic lamination technique — softened butter worked in piece by piece until the dough is silky and passes the windowpane test — so every bite has that signature brioche pull. For anyone navigating coconut-related restrictions, this recipe is refreshingly straightforward: the ingredient list sticks to pantry staples like all-purpose flour, whole milk, eggs, and unsalted butter, with zero coconut oil, coconut milk, or coconut-derived additives in sight. Store-bought brioche buns can be a minefield of unexpected oils and enrichers, so baking your own puts you fully in control of what goes into the dough. The egg wash gives each bun a deep, lacquered golden color, and the sesame seeds add a nutty, toasty finish that holds up beautifully under a loaded burger. Plan for a couple of rise times, but the hands-on work is minimal and the results are genuinely bakery-worthy. Once you've made these at home, it's hard to go back to anything from a plastic bag.
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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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