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Why You’ll Love This Recipe

Inspired by Hundred Burgers in Valencia (voted World's Best Burger in 2024), these Demi Brioche Buns are the perfect balance between a rich brioche and a soft milk bun. They’re buttery, fluffy, and hold up beautifully to any juicy burger — without being overly sweet or heavy.

These Demi Brioche Burger Buns — lighter than traditional brioche but still buttery and tender.

What Makes These Buns Different?

Most traditional brioche uses:

40%–50% butter

10%–20% sugar

40%–50% eggs

My version (Demi Brioche):

23% butter

8% sugar

30% eggs

This results in a lighter, less sweet bun that still has that irresistible brioche character.

I used my Brioche Buns recipe, which features less butter and sugar than traditional brioche recipes, consistent with all my brioche recipes in my blog.

How To Make Soft & Fluffy Demi Brioche Burger Buns

INGREDIENTS (Yields: 8 buns, 9cm diameter)

Old Dough:

150g bread flour (I used Japan High Gluten Flour)

110g milk

1/4 tsp instant yeast

1/4 tsp sugar

Main Dough:

150g bread flour (I used Japan High Gluten Flour)

All the old dough

25g sugar (I used brown sugar)

1/2 tsp instant yeast

1 tsp (5g) salt

90g cold egg, whisked - (reserve 10g and add in later if needed, I used all 90g) *

70g butter, room temperature

Egg Wash:

Balance of eggs + 1 Tbsp milk

I used medium 2 eggs for the main dough and balance use for egg wash)

Topping (optional)

White sesame seeds

Utensil:

6 pieces - Round Burger Ring (9 cm x 3 cm), greased or lined the inner ring with parchment paper

Baking tray

* Depends on your flour, because each flour absorbs liquid and hydrates differently. You may also add 1 teaspoon of egg at a time during kneading if the dough is too dry, when you see that the dough doesn't stick to the bottom at all. We want the dough to clear from the sides of the bowl with only a small part of the bottom sticking to the base of the mixer bowl. You should hear a slapping sound of the dough hitting the sides of the mixer bowl.

Step-by-Step Instructions

1. Old Dough

Combine milk, yeast, and sugar in a mixing bowl.
Add bread flour and mix by hand until a dough forms.
Roll into a ball, place in a greased bowl, cover with cling film, and proof at room temperature (28°C) for 1 hour.
After proofing, transfer the dough to the refrigerator and let it rest overnight for 12–16 hours. Keep the fridge temperature between 2°C and 4°C.
The next day, remove the dough from the fridge and let it return to room temperature for 30 minutes before use. Alternatively, you can use it directly from the fridge if needed.
If not baking the next day, shape the dough into a ball after the initial fermentation, wrap it in cling film or place it in a ziplock bag, and freeze for 1–2 months. Defrost for 30 minutes before use.

2. Kneading Main Dough:

Place all ingredients (except butter) and the old dough (torn into pieces) into the bowl of a stand mixer.
Use the paddle attachment to mix for 2 minutes until well combined.
Switch to the hook attachment and knead for 3 minutes until the dough comes together.
Add butter in two batches, kneading for 10–12 minutes until fully incorporated and almost reach window pane stage.
Pause occasionally to scrape down the dough from the hook and prevent motor overheating.

3. 1st Proofing:

Transfer the dough to a large greased bowl, cover with cling film or a kitchen towel, and let it rise in a warm place for about 60 minutes or until it doubles in size.

4. Shaping:

Punch down the bread dough to release the air.
Transfer the dough to a clean floured surface then divide dough into 6 or 8 equal portions depend on your round ring size. Please use a kitchen scale if you want to be exact.
For 10 cm ring size - 6 portions about 99g each for mine.
For 9 cm ring size - 8 portions about 74g each.
Flatten each dough and shape into a ball.
Place bun onto the baking pan. Make sure they are about 2 inches apart.
Place the prepared round burger ring on each bun.
Place three small logs into each petit loaf pan. My kitchen is quite warm, I placed the pan in refrigerator while shaping the remaining dough to prevent over-proofing.

5. Final Proofing:

Remove the pans from the fridge after shaping all the buns.
Cover with kitchen towel and let the buns proof at a warm place for 30 - 45 minutes until the dough rise double in size.

6. To Bake:

Preheat oven at 190C - 200C (top & bottom heat) or 180C - 190C (fan-forced) for 15 minutes.
Brush with egg wash and sprinkle with some sesame seeds.
Bake in a preheated oven for around 15 minutes, or until golden brown.
Remove tray from oven. Then remove the rings and let the buns cool on rack.