Fructose 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 slight sweetness — they hit every note a great bun should. For anyone managing fructose sensitivity, homemade is almost always the smarter move, since store-bought brioche and enriched rolls are notorious for sneaking in high-fructose corn syrup, honey, or fruit-based sweeteners. This dough keeps things clean: warm water, milk, eggs, butter, flour, a modest amount of granulated sugar, and salt — nothing that should set off alarm bells. The stand mixer does the heavy lifting through a long knead that develops that signature elastic, silky texture, and the two-stage rise is what gives each bun its beautiful puff. A quick egg wash before baking delivers that deep, glossy, golden-brown finish you'd expect from a proper brioche. Once you've made these at home, it's genuinely hard to go back to the packaged version.

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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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