Hazelnut Free Brioche Burger Buns with Sesame Seeds
Soft, pillowy, and golden with a glossy sesame-topped crust, these brioche burger buns are the kind of homemade bread that makes every burger night feel like a special occasion. The enriched dough gets its tender, feathery crumb from a combination of eggs, warm milk, and butter worked in gradually — a classic technique that rewards a little patience with seriously impressive results. For anyone navigating tree nut allergies, store-bought brioche buns can be a minefield of shared-facility warnings, so baking your own from scratch with a short, clean ingredient list is a genuinely satisfying solution. The windowpane test is your best friend here: once that dough stretches thin without tearing, you know the gluten is perfectly developed and you're on your way to bakery-quality buns. A quick egg wash before baking gives each bun that deep, burnished color and helps the sesame seeds cling beautifully. Let them cool on a wire rack before slicing — if you can resist — and get ready to rethink every burger you've made before.
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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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