bread and doughs

Homemade Burger Brioche Buns are not just incredibly soft, they are super tasty and perfect for your next burger. Easy to make and extra delicious.

Homemade Burger Brioche Buns

240 ml lukewarm milk (1 cup or 8.5 oz)

g active dry yeast (1/4 oz yeast

g sugar (1/4 oz or 3 tbsp)

75 g butter, softened at room temperature (2.7 oz

g all-purpose flour (1 pound

tsp sea salt

egg (for eggwash)

sesame seeds

In a bowl combine milk, 50 ml / 1.8 oz water, active dry yeast, and sugar. Set aside and let the yeast mixture rise for about 10 minutes.

In a bowl (or in a bowl of a stand mixer, fitted with a dough hook) combine all-purpose flour and salt. Add the yeast mixture and stir to combine well, using a spatula. Using your hands, knead into a nice, smooth dough. Knead for about 5 minutes by hand or 2 - 3 minutes in a stand mixer. Add cubes of softened butter and knead the butter into the dough, until there are no more visible pieces left. Knead for about 5 minutes by hand or 3 - 4 minutes.

Cover the bowl with a plastic wrap or a kitchen towel. Leave the dough to proof at room temperature for about 60 minutes or until doubled in size.

Lightly flour the dough and transfer it to a clean work surface. Divide the dough into 8 equal parts, using a metal dough scraper or a sharp knife. Take each piece of dough and roll between your hands until you get a perfectly round ball. Place on a large baking sheet lined with parchment paper. Make sure there&#039;s enough room in between the buns. Gently brush each bun with egg wash. Cover with plastic wrap and leave the buns to proof at room temperature for 50 minutes or until doubled in size. Preheat your oven to 200°C / 395 °F.

Remove the plastic wrap and lightly brush the buns for the second time. Sprinkle with sesame seeds. Create steam in the oven. You can either spray some water into the oven before placing the baking sheet with the buns in the oven or you can place a roasting pan filled with 1 cup of water at the bottom of your oven. Then place the baking sheet with buns on the middle rack and bake. Bake the burger brioche buns for about 15 minutes at 190°C / 375 °F, then carefully remove the roasting pan with water and continue to bake for another 10 minutes or until golden brown. Remove from the oven and transfer the buns to a wire rack to cool.

Eat the buns right away or store them in a freezer bag and freeze for up to 3 months.

This is how you make a Homemade Burger Brioche Buns

Cooking bread over a campfire is super-fun and really easy! Just make sure you have an adult on hand to help with some of the trickier bits. 

Campfire bread

self-raising flour or gluten-free flour

natural yoghurt

olive oil

Try Jamie's Georgian-style dumplings from Jamie's £1 Wonders & Money-Saving Meals; they're budget-friendly, and you get to choose from a vegetarian and a meat filling.

Simple stuffed dumplings

plain flour

celery leaves

extra virgin olive oil

VEG FILLING

baking potato

frozen spinach

chard

Cheddar cheese

cottage cheese

MEAT FILLING

chilli flakes

coriander seeds

fennel seeds

higher-welfare pork mince

higher-welfare beef mince

onion

This super quick and easy soup uses seasonal leafy green veg and cheesy beany toasts for dunking!

Spring soup with cheesy toasts

frozen chopped mixed onion, carrot and celery

thyme

spring greens, or other spring veg, spinach

veg stock cube

bread

Lepinja is a delicious Balkan Flatbread that is perfect for barbecue and picnics. It takes a little over an hour to make this easy flatbread recipe.

Lepinja (Balkan Flatbread)

500 g (4 cups) all-purpose flour

360 ml (1 1/2 cup) water

g (1 1/2 tsp) active dry yeast fresh yeast

g (1 1/2 tsp) salt

g (2 tbsp) lard or canola oil

semolina

Add flour to a large bowl. Create a well in the center of the flour. Add the lukewarm water and yeast. Set aside for 5 - 10 minutes for the yeast to activate. Knead to combine, then add the salt. Knead the dough for 5 minutes by hand or in a stand mixer fitted with a dough hook. Add the lard or canola oil and continue to knead for about 3 - 4 minutes or until smooth. Cover the bowl with a kitchen towel or clingfilm. Set aside to proof for 45 - 60 minutes or until doubled in size.

Dust your working surface with flour or semolina. Place the Lepinja dough on the floured surface. Shape into a log and cut into six equal parts. Shape each piece into a smooth, round ball. Place back on the floured surface. Cover with a kitchen towel or clingfilm and set aside to proof for 10 minutes.

Shape each ball into a round flatbread approximately 15 cm or 6-inches in diameter. Place each Lepinja bread on a floured baking sheet. Leave to rest for another 10 - 15 minutes. Then, using a back (dull) side of the knife, make a mesh pattern. Preheat the oven to 250 °C / 480 °F.

Place the baking sheet (don't line with parchment paper) with the Lepinja bread into a preheated oven on the middle rack. Bake for 8 - 10 minutes at 250 °C / 480 °F or until the flatbread is golden-brown and baked. Transfer to a wire rack, gently splash with water and cover with a kitchen towel. Serve warm or at room temperature.

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Top Tags

Homemade Burger Brioche Buns

Campfire bread

Simple stuffed dumplings

Spring soup with cheesy toasts

Lepinja (Balkan Flatbread)

Top 5 bread and doughs recipes from across the web

The most viewed bread and doughs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Burger Brioche Buns

Campfire bread

Simple stuffed dumplings

Spring soup with cheesy toasts

Lepinja (Balkan Flatbread)

The most viewed bread and doughs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine