Best Brioche Booger Buns
Prep time: 
Cook time: 
Total time: 
Yield: Eight 4-inch to 5-inch burger buns
Total Rising time: 2 to 4 hours
Recipe from the New York Times via Comma Ca restaurant, Los Angeles
  • 1 cup warm water
  • 3 tablespoons warm milk
  • 2 teaspoons active dry yeast
  • 2½ tablespoons sugar
  • 2 large eggs
  • 3 cups bread flour
  • ⅓ cup all-purpose flour
  • 1½ teaspoons salt
  • 2½ tablespoons unsalted butter, softened
  • Black and white sesame seeds and/or poppy seeds (optional) or try everything bagel seasoning!
  1. In a measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. In the mean time, beat one egg.
  2. In a large bowl, combine both flours with the salt. Add the butter to the flours and salt and rub into the flour using your fingers or a pastry cutter, making crumbs, like you would a pie dough. Stir in the yeast mixture and beaten egg until it forms a dough. Scrape dough onto clean, well-floured counter or board. and knead, scooping the dough up, slapping and turning it, until smooth and elastic, about 8 to 10 minutes. (You may also use a stand mixer for this, eliminating the need for a bench scraper - but bread that's hand kneaded is always better in my opinion). You want the dough to remain slightly tacky, as the more flour you add, the tougher they will be when baked.
  3. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 to 2 hours.
  4. Line a baking sheet with parchment paper. Using dough scraper or sharp knife, divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on the lined baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for 1 to 2 hours.
  5. Set a large pan of water on oven floor. Preheat the oven to 400 degrees with a rack in the center. Beat remaining the egg with 1 tablespoon water to make an egg wash, then brush on top of buns. Sprinkle with sesame seeds ( I used both sesame and poppy seeds. Try a little sea salt too!), pressing them in gently to adhere. Bake, turning the sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a wire rack to cool. These can be frozen, then placed in a freezer bag for up to 2 to 3 months, When ready to use, let thaw at room temperature and heat or toast slightly, if desired.
Recipe by parsley sage sweet at