Pregnancy Friendly Brioche Burger Buns with Sesame Seeds
Soft, pillowy, and golden with a satisfying sesame crunch on top, these homemade brioche buns are the kind of thing that makes a simple burger feel like a proper occasion. The enriched dough — built with eggs, whole milk, and real butter — gives each bun that signature tender crumb and slightly sweet flavor that store-bought versions rarely get right. During pregnancy, knowing exactly what goes into your food matters, and baking from scratch means no mystery preservatives or additives to second-guess. The eggs are fully cooked through a proper bake at 375°F, and the milk and butter are incorporated into the dough, so every ingredient is thoroughly heat-treated by the time these come out of the oven. The windowpane test and two-stage rise might sound fussy, but they're just the steps that guarantee that light, airy texture you're after. Brushed with egg wash and finished with sesame seeds, these buns come out of the oven looking genuinely bakery-worthy. Let them cool on a wire rack before slicing and they'll hold together beautifully for whatever you pile inside.
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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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ¼ cup whole milk, warm
- 4 tbsp unsalted butter, softened and cut into 1-inch pieces
For the egg wash
- 1 large eggIngredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
- 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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