Chicken 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 homemade bread that makes everything you stack inside them taste better. The dough comes together in a stand mixer, and the slow butter incorporation is what gives brioche its signature tender, slightly sweet crumb that you simply cannot replicate with a store-bought bag. Since the entire recipe is built around flour, dairy, eggs, butter, and yeast, there's no poultry of any kind to navigate around — just clean, straightforward baking ingredients. The two-stage rise takes a little patience, but the result is a bun with a gorgeous golden crust, a feather-light interior, and just enough structure to hold up to a juicy patty without falling apart. A quick egg wash before baking gives each bun that deep, bakery-style shine, and a scatter of sesame seeds adds a subtle nuttiness that ties the whole thing together. These freeze beautifully too, so making a full batch of eight is always worth it.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!