Xanthan Gum 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 subtle sweetness — they hold up beautifully under a juicy patty without turning soggy or falling apart. For anyone avoiding xanthan gum, this recipe is a natural fit because traditional brioche never needed it in the first place. The structure here comes entirely from gluten development and the enriching power of real butter and eggs, built up through a proper kneading process with a stand mixer. No additives, no stabilizers, no ingredient label anxiety — just classic French-style dough technique doing exactly what it's supposed to do. The slow rise gives the buns their airy, cloud-like interior, and the egg wash before baking delivers that gorgeous deep-golden finish. Once you've made a burger on one of these, going back to a store-bought bun 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
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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