Coconut 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 with pantry staples — flour, whole milk, sugar, salt, and unsalted butter — so there's no hunting down specialty ingredients or second-guessing labels at the store. For anyone avoiding coconut, that's a real win, since many store-bought brioche buns and enriched breads sneak in coconut oil as a softener or shortening substitute. Here, the tender crumb and glossy crust come entirely from real butter and eggs, which is exactly how it should be. The process takes a little patience through two rises, but the hands-on work is straightforward and deeply satisfying. A final egg wash gives each bun that gorgeous deep-golden finish, and a sprinkle of sesame seeds adds a subtle crunch if you're feeling fancy. Once you've built a burger on one of these, going back to the grocery store version is going to feel like a serious downgrade.

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!