Brioche Burger Buns

Vietnamese food

This recipe is adapted from Thomas Keller and Chef step.  Brioche is a bread that is enriched with butter and eggs. There are different ways to make it and the ratio of butter to flour can change from 30% to 75%. This will make 9 buns and 1 loaf (5x9x3)  or 2 loaves or 17 buns.


1/3 cup (80cc)warm water (115 oF)
2 ¼ teaspoons active dry yeast
1/3 cup sugar
4 ½ cups all purpose flour (580 g)
2 ½ teaspoons  fine sea salt
6 large eggs, at room temperature ( slightly beaten)
2 ½ sticks unsalted butter (284g), at room temperature cut into small cubes
Butter for the loaf pan, if used
1 egg,slightly beaten
1/4 cup mixed seeds or sesame (Optional)


  1. The day before, combine yeast and warm water in a mixing bowl of a standing mixer fitted with a dough hook.  Let stand in room temperature for 10 minutes until foamy. 
  2. Add sugar, egg into the yeast mixture and starts beating at low speed #2.  Add flour slowly by Tablespoons.  Then add salt.  Scrape the sides occasionally.  Increase to medium speed #4 Add butter about 1/4 at a time, beat 1 minutes between additions.  One all butter is in, knead 20-25 more minutes until the dough is silky smooth but wet, sticky and soft. 
  3. Transfer the dough into a large lightly oil bowl or container.  Turn to coat the dough with oil.  Cover and  let it rise at warm place to double in size 1-2 hours    
  4. Turn the dough and lightly press it down several times.  Cover and chill in the fridge overnight.
  5. Generously butter two loaf pans or line 2 rim baking pan with silicon patch or parchment paper to make burger buns.  Turn dough onto a lightly floured surface and divide into 80g pieces for burger buns or into 2 for loaf pan.  Shape each into a tight round ball by using finger to tuck the edges  into the bottom until the top is smooth. Then place the ball down on working surface, roll into round ball with one or two hands. Place balls with seam down 2 inch on a prepared baking sheet.  Press to 10 mm diameter.  Cover while working with remaining dough.  Cover the balls and let rise in a warm place about three hours until double in size.
  6. Preheat oven to 350 oF toward the end of rising time. Brushed with egg wash.  Sprinkle with seeds if used. Bake the brioche for 35-40 minutes until well browned on the top.  Remove from oven and immediately transfer buns over a wire rack until completely cool.  Store in a plastic bag or airtight container 1-2 days. Freeze leftovers in a freeze. 


  •  If you have a glass mixing bowl with marker, just gently level the dough and slightly oil/butter the top with your finger/spray, cover.
  • Another rimmed baking pan can be turned upside down and cover the buns instead of plastic wrap or kitchen towel. 

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