Chestnut Free Brioche Burger Buns

Total time3 hr 20 min

Prep time30 min

Cook time20 min

4.7

(25)

Soft, pillowy, and rich with butter and eggs, these brioche burger buns are the kind of thing that makes a backyard cookout feel genuinely special. The dough comes together in a stand mixer, and the slow butter incorporation is what gives each bun that signature tender crumb and slightly glossy crust. For anyone navigating tree nut allergies or sensitivities, baking from scratch is often the safest route — store-bought brioche products can be made in facilities that handle a wide range of nuts, including chestnuts, making label-reading a constant chore. Every ingredient here is straightforward: flour, butter, eggs, milk, yeast, and a little sugar — nothing hidden, nothing ambiguous. The egg wash gives the buns a deep golden finish that looks bakery-worthy straight out of your own oven, and the optional sesame seeds add a satisfying little crunch. These buns hold up beautifully to a juicy burger without going soggy, which is honestly the highest praise a bun can earn. Once you've made them at home, it's hard to go back to the packaged kind.

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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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