Buttermilk Brioche Burger Buns with Poppyseed Topping
These homemade buttermilk brioche buns offer a rich, tender crumb enhanced by the tang of buttermilk and the richness of butter. Topped with crunchy poppyseeds, they deliver the perfect balance of soft texture and subtle flavor, ideal for burgers, sandwiches, or as a standalone treat. This easy-to-follow recipe guides you through each step, ensuring bakery-quality results with a golden crust and fluffy interior.
Ingredients
Ingredients
- 1 cup buttermilk warmed to slightly warm
- 2 tablespoons active dry yeast
- ¼ cup warm water
- ⅓ cup granulated sugar
- 4 cups all-purpose flour
- 1 ½ teaspoons salt
- 3 large eggs room temperature
- ½ cup unsalted butter softened
- poppyseeds for topping
Instructions
Preparation and Baking
- In a small bowl, mix warm water with yeast and a pinch of sugar. Let sit for 5 minutes until frothy.
- Warm the buttermilk until it feels slightly warm to the touch but not hot.
- In a large bowl, whisk together flour, sugar, and salt. Make a well in the center.
- Pour the yeast mixture, warmed buttermilk, and eggs into the flour well. Stir until a rough dough forms.
- Add softened butter one tablespoon at a time, kneading after each addition, until the dough is smooth and elastic.
- Cover the dough and allow it to rise in a warm place for about 60 minutes or until doubled in size.
- Preheat the oven to 375°F (190°C).
- Divide the risen dough into 8 equal portions and shape each into a round bun.
- Place buns on a baking sheet lined with parchment paper. Lightly brush with buttermilk and sprinkle poppyseeds on top.
- Bake buns for 20 to 25 minutes or until golden brown and cooked through.
- Allow the buns to cool on a wire rack for 10-15 minutes before serving.
Notes
- Use room temperature eggs and butter for best dough consistency.
- Proof dough in a warm, draft-free environment for optimal rise.
- Store buns in an airtight container for up to 2 days or freeze for longer storage.
- Brush with buttermilk before baking to help poppyseeds stick and to promote browning.