Pregnancy Friendly 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 homemade brioche buns are the kind of thing that makes every burger feel like a special occasion. During pregnancy, store-bought buns can be a quiet source of stress — labels often hide preservatives, additives, or ingredients that are harder to vet — so baking your own puts you completely in control of what goes into every bite. The dough comes together with straightforward pantry staples: flour, whole milk, eggs, and real unsalted butter, nothing mysterious or hard to source. The slow, double-rise process builds a tender, airy crumb that holds up beautifully under toppings without falling apart. Eggs are fully incorporated into the dough and baked through at 375°F, so there are no undercooked concerns to worry about. That glossy egg wash gives the finished buns a gorgeous deep-golden color that looks genuinely impressive straight out of your own oven. Once you've made these, going back to the grocery store version is going to feel like a serious downgrade.

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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
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
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
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
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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