Breastfeeding Friendly Brioche Burger Buns
Soft, pillowy, and rich with butter and eggs, these homemade brioche buns are the kind of thing that makes any burger feel like a restaurant-worthy meal. The enriched dough — built with whole milk, real butter, and three eggs — delivers that signature tender crumb and slightly sweet flavor that store-bought buns simply can't replicate. For anyone who is breastfeeding, knowing exactly what goes into your food matters, and this recipe keeps things straightforward with wholesome, recognizable ingredients and no hidden additives or preservatives to second-guess. Eggs and dairy are both nutrient-dense staples that fit naturally into a breastfeeding diet, and this recipe leans into both beautifully. The process is hands-on but deeply satisfying — there is something genuinely calming about working through a slow rise and watching the dough transform. A glossy egg wash gives the finished buns that gorgeous golden color, and a sprinkle of sesame seeds adds a subtle nuttiness if you're in the mood. Once you pull these from the oven and let them cool on the rack, you'll have a hard time waiting the full fifteen minutes before slicing in.
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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)
- ¼ cup whole milk, warm
- 3 tbsp granulated sugar
- 1 tsp fine salt
- 3 large eggs, at room temperature
- 3 cups all-purpose flour, plus more for dusting
- 6 tbsp unsalted butter, softened and cut into 1-inch pieces
For the egg wash
- 1 large egg
- 1 tbsp whole milk
- 1 tbsp sesame seeds (optional)
Instructions
- 1
Combine the warm water, warm milk, and yeast in the bowl of a stand mixer. Let stand for 5–8 minutes, until the mixture is foamy and the yeast is visibly active.
- 2
Add the sugar, salt, and 3 eggs to the yeast mixture. Add the flour on top. Mix on low speed with the dough hook until a shaggy dough forms and no dry flour remains, about 2 minutes.
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