Citric Acid 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 golden crust, the tender crumb, the subtle sweetness — they hold up beautifully under a loaded patty without turning soggy or falling apart. For anyone navigating a citric acid sensitivity, store-bought buns are a minefield, since preservatives and dough conditioners containing citric acid show up in commercial breads constantly. This recipe keeps things beautifully clean: warm water, milk, yeast, eggs, flour, butter, sugar, and salt — nothing hidden, nothing processed. The slow butter incorporation during kneading is what gives brioche its signature richness, and the double rise ensures that light, airy structure you want in every bite. An egg wash brushed on just before baking delivers that deep, glossy, bakery-style finish. Once you pull these from the oven and catch that warm bread smell, you'll wonder why you ever settled for the bag from the grocery store shelf.

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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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