Lupin 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 straightforward pantry staples — flour, milk, sugar, yeast, and plenty of unsalted butter — so there's nothing unusual to track down and nothing to second-guess at the store. For anyone navigating lupin sensitivities, that simplicity is a real win, since lupin flour has quietly made its way into a surprising number of commercial buns and artisan breads as a protein booster. Here, every ingredient is exactly what it says it is, with no legume-based flour substitutes in sight. The slow butter incorporation during kneading is what gives these buns their signature tender crumb and that gorgeous golden crust, which the egg wash deepens to a beautiful deep brown in the oven. Sesame seeds on top are optional, but they add a satisfying little crunch and make the buns look like they came straight from a proper bakery. Once you've built a burger on one of these, going back to a store-bought bun 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!