Brioche Burger Buns


  • 1 cup (240ml) warm water
  • 3 tbsp warm milk I used whole milk, but half-fat is fine
  • 2 tsp dry active yeast
  • 2 1/2 tbsp caster sugar
  • 3 cups (360g) strong bread flour
  • 1/2 cup (60g) plain/all-purpose flour plus extra for rolling
  • 2 1/2 tbsp unsalted butter softened
  • 1 1/2 tsp salt
  • 2 large eggs
  • 1 tbsp sesame seeds or everything spice (optional)


chefs note The buns will keep for 1-2 days in a sealed container at room temperature. They will last for 3 days if, before you serve them, you split them open, brush with a little oil then grill/griddle them before placing your burger on (my favourite way to serve them).   These buns are delicious served slightly warm (don't serve them straight from the oven though, as they're still cooking inside as they're cooling, and will be doughy if you eat them hot). Slather in a little salted butter and eat. Or slice then place them in the toaster for breakfast with some butter and jam.