Hazelnut 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, sugar, salt, whole milk, and unsalted butter — so there's no guesswork about hidden nut ingredients sneaking in through a store-bought package. That's a real relief when you're navigating tree nut sensitivities, since commercial brioche and enriched buns are notorious for sharing production lines with hazelnut-containing products. The slow butter incorporation during kneading is what gives these buns their signature tender crumb and that gorgeous, slightly glossy crust. A simple egg wash brushed on just before baking delivers that deep golden color that makes them look like they came straight from a bakery window. Let them cool on a wire rack before slicing — if you can wait that long — and get ready for your burgers to be completely upstaged by the bun.

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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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