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Recipes

Sesame Brioche Burger Buns

Sesame Brioche Burger Buns

Recipes

Sesame Brioche Burger Buns

July 16, 2018


Sesame Brioche Burger Buns

These buns are the perfect way to enjoy all of your favourite burgers this summer. They do require a little planning since this recipe needs to be refrigerated overnight. Note that you will need a stand mixer with a dough hook attachment for this recipe. They are fantastic served with our newest burger obsession, these Black Bean Burgers.

Our Flourist Sifted Red Spring Wheat Flour is available for purchase online. Your flour is freshly milled to order, shipped to you right away and never stocked in our warehouse. 

Sesame Brioche Burger Buns
~ adapted from the Kitchn
1 cup (227g) butter, room temperature and divided into cubes
1 tbsp active dry yeast
1/2 cup water or milk
1/4 cup (54g) sugar
6 large eggs
2 tsp salt
4 cups (552g) Flourist Sifted Red Spring Wheat Flour
1 egg yolk
Sesame seeds, garnish (optional)

In the bowl of a stand mixer, combine the yeast and water and set aside for a few minutes to let yeast to dissolve. With the paddle attachment, add sugar and eggs, and stir together on low speed. Add salt and flour and continue mixing until it forms a shaggy dough. 

Switch the attachment to a dough hook and knead on low speed for 2 minutes until the flour is completely absorbed and dough comes together in a smooth ball. 

Increase speed to medium and add butter one cube at a time, waiting for it to be mixed in before adding the next cube. Scrape down the sides of mixer as necessary. Once all the butter has been added, beat dough for 5 minutes until all of it is fully incorporated. The dough should look glossy and supple.

Leave the dough in the same bowl and cover loosely, set aside somewhere warm for 1-1.5 hours until doubled in bulk. Once it's doubled, cover with plastic wrap and refrigerate overnight. 

The next day, remove the dough from the refrigerator and divide into 12 pieces. Roll into balls and place on a parchment-lined baking sheet. Cover loosely and place somewhere warm, allow the buns to rise and double in bulk, approximately 1.5-2 hours. They should look puffy and pillow like. 

Preheat oven to 350°F. Whisk together egg yolk with 15 ml water for the egg wash. Brush egg wash over the tops of the buns and sprinkle with sesame seeds if using. Bake for 15-20 minutes, until the buns look puffy, glossy and golden brown on top. Cool before slicing and serving. 

2 comments


  • Thank you so much Diana! Our Red Spring Wheat is considered a modern wheat variety – it has been bred through the years to be a high protein wheat suitable for bread baking. Thanks so much for your comment and question!

    Shira McDermott on

  • So happy to find your website where I can order red fife flour! Is your red spring flour a heritage grain flour or is it a hybridized version?

    Diana on

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