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The Fluffiest Brioche Buns Recipe

Made using the tangzhong method, these brioche buns are light, buttery, and pillow-y soft! They can be enjoyed freshly baked or lightly toasted, and they make the best burgers I’ve ever tasted.

These delightful burger buns are perfect for your favorite recipes, like Sloppy Joes, chicken sandwiches, or even a delicious Bacon, Egg, and Cheese breakfast. If you’re just in the mood for a snack, try them with a pat of butter or your favorite jam right out of the oven!

Why You’ll Love These Homemade Brioche Burger Buns

Ever since I made these buns for the first time, they’ve occupied a special place in my kitchen regime. I find myself baking them at least three times a week! Their fluffiness and buttery flavor left me promising to never buy store-bought buns again. Yes, they’re that good!

Although they do require some planning, especially if you want to enjoy them warm out of the oven, the effort is undeniably worth it. About the tangzhong method—I can’t urge you enough to use it! This technique makes these brioche buns extraordinarily soft and cloud-like. Trust me; each bite is like sinking your teeth into a delightful, buttery cloud!

In this post, you will learn:

What brioche is
The science behind tangzhong
How to make soft and fluffy brioche buns at home
Tips for success
How to customize with toppings
Ways to store and freeze these amazing buns

Plus a printable recipe!

What is Brioche?

Brioche is a sweet French yeast bread that is enriched with butter, milk, and eggs. This versatile dough can be molded into loaves, scrumptious cinnamon rolls, or these gourmet buns. The richness of fats and proteins ensures a tender crumb, a buttery flavor, and a stunning golden crust. Perfect for those indulgent breakfasts or delicious burgers!

What is Tangzhong?

Tangzhong is a brilliantly simple Chinese technique that helps create softer, fluffier yeast bread, buns, and rolls.

This method involves cooking a portion of the flour with liquid until it forms a smooth slurry. Through this process, starches in the flour begin to pre-gelatinize, allowing them to absorb more moisture, resulting in a wonderful texture. With tangzhong, your buns will also retain more moisture while baking, leading to a deliciously soft and moist end product.

Ingredients for Brioche Buns

FLOUR: For the best results, I recommend using bread flour. It has a higher protein content that promotes gluten development, resulting in soft yet chewy buns.

YEAST: I typically use active dry yeast, which needs to be proofed before combining with the other ingredients. You can swap it out with instant yeast, which can be mixed directly into the dry ingredients.

MILK: Whole milk is ideal! The higher fat content not only moistens the dough but also enriches the flavor, leading to a finer crumb.

BUTTER: The heart of brioche! Use top-quality European butter for the best flavor. It elevates the taste, turning these buns into something truly special.

EGGS: One whole egg and one yolk add richness and help create a light texture while aiding in the leavening process.

SUGAR: A little sugar enhances the bun’s flavor, promotes browning, and helps the yeast rise faster.

SALT: Don’t forget salt! It amplifies flavors and adds strength to the dough while helping it maintain its structure during rising.

How to Make Brioche Buns

Brioche dough is typically very wet and sticky due to its high-fat content, making it best to knead with a stand mixer. However, if you’re more inclined to knead by hand, you can find helpful techniques through various culinary demonstrations. Prepare to commit at least 3 hours from start to finish, as brioche requires two separate rises.

If you’d like to break it into two days, simply let the dough rise for the first time until it doubles, then place it in the fridge overnight. The next day, form your buns and let them rise again at room temperature for about an hour.

A Few Tips for Success:

Ensure your butter is softened and your eggs are at room temperature.
Start mixing with the paddle attachment before switching to the dough hook for better incorporation of the butter.
Stop the mixer occasionally to scrape down the sides.
Add the butter gradually, allowing each tablespoon to be fully mixed before adding more.
The best temperature for dough rising is around 75-78°F. Try placing it in the oven with the light on or use a bread proofer.
Using a kitchen scale will help you portion your dough into evenly sized buns.
For slider-sized buns, divide the dough into 12 portions instead of 8, adjusting the baking time accordingly.

Step-by-Step Instructions:

Step 1: Make the Tangzhong

Combine tangzhong ingredients in a saucepan over medium heat. Stir consistently until it thickens into a slurry.
Remove from heat and set aside to cool to room temperature.

Step 2: Proof the Yeast

In a small bowl, mix lukewarm milk (between 98-105°F), active dry yeast, and sugar. Let it rest covered for 5-10 minutes until frothy.

Step 3: Combine the Dough, Knead, and Rise

In your stand mixer bowl, whisk together flour and salt.
Mix on low speed while adding the yeast mixture.
Once incorporated, add the cooled tangzhong and eggs. Continue mixing until a shaggy dough forms.
Attach the dough hook and add butter gradually. Knead for 8-10 minutes until smooth and glossy.
Shape into a ball, place in a greased bowl, cover, and let rise in a warm spot for 1-2 hours or until doubled. Optionally, refrigerate overnight at this point.

Step 4: Shape the Buns and Rise Again

Once risen, gently punch down the dough to release gas bubbles, then portion into 8 pieces (around 95g each).
Shape each piece into a ball and place them on a parchment-lined baking sheet with enough space between them.
Cover and let rise in a warm area for about an hour until they puff up.

Step 5: Bake

Preheat oven to 375°F. Brush the buns with an egg wash (1 egg beaten with a tablespoon of water).
Optionally, add sesame seeds or flaky salt on top. Bake for 15-18 minutes until golden brown.
Remove from oven and brush with melted butter. Allow cooling before serving.

Olivia’s Tip

Brushing the warm buns with melted butter gives them a beautiful shine and extra flavor!

Optional Toppings for Brioche Buns

Although these buns are delightful as they are, feel free to sprinkle them with seeds or salt to add a personal twist:

Sesame seeds
Poppy seeds
Flaky salt
Freshly ground pepper
Everything Bagel seasoning
Oats
Flax seeds

How to Toast Burger Buns

Toasting enhances the texture and flavor of your burgers or sandwiches. Here are several methods:

Grill:

Grill the buns cut-side down for about 1 minute, brushing them with butter or mayo to prevent sticking.

Cast Iron Skillet:

Spread with butter and toast them cut-side down in a cast iron skillet over medium heat until golden brown.

Baking:

Place in an oven or toaster oven at 350°F for about 5 minutes or until crispy.

Broiler:

Place cut-side up on a baking sheet under the broiler for about 30 seconds until browned.

Air Fryer:

Set your air fryer to 350°F and toast the buns for about 3 minutes.

How Long Do Homemade Hamburger Buns Last?

As tempting as they are, these brioche buns are best consumed on the day they’re baked. However, when stored properly, they can last for up to 3 days at room temperature. Seal them tightly in a ziploc or wrap them well to maintain moisture.

A friendly reminder: avoid refrigerating bread, as it dries out much faster!

Can I Freeze Brioche Buns?

Absolutely! For long-term storage, these buns freeze beautifully and can last up to 3 months. Make sure they’re completely cool before wrapping them individually in foil or plastic wrap and placing in a freezer bag.