Pescatarian Brioche Burger Buns
Soft, pillowy, and rich with butter and eggs, these brioche buns are the kind of thing that makes any burger or fish sandwich feel like a proper restaurant meal. The dough comes together in a stand mixer, and while the process takes a little patience through two rises, the hands-on effort is genuinely minimal. That long knead after the butter goes in is what builds the silky, elastic crumb that sets brioche apart from a basic dinner roll. A simple egg wash gives each bun that gorgeous deep-golden shine, and a scatter of sesame seeds adds just enough texture on top. Since every ingredient here is straightforwardly plant- or dairy-based with eggs, there's nothing to second-guess — no meat-derived additives hiding in a store-bought bun. These freeze beautifully too, so baking a full batch of eight is always worth it.
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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.
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