Egg-Free Brioche Buns
By From Luxembourg With Loaf · Last edited May 10, 2026
Egg-Free Brioche Buns
By From Luxembourg With Loaf · Last edited May 10, 2026
The secret to making the fluffiest and tastiest brioche burger buns you've ever tasted is revealed. By combining the traditional poolish method with the Japanese tangzhong technique, these buns stay fresh longer and offer a bold flavor that makes every burger gourmet. Whether you're a burger or pizza lover, the foundation of any great fast food experience starts with the bread. And these brioche buns? They're a real hit.
- Total weight
- 1215.5g
- Yield
- 12units
- Unit weight
- 101g
- Hydration
- 43%
Ingredients
Levain
180.5gTangzhong
200gProcess
Preferment Preparation
OvernightThe evening before baking, mix the poolish ingredients until smooth. Cover and leave at room temperature. Simultaneously, whisk the tangzhong ingredients over heat until a thick paste forms. Cover the tangzhong with plastic wrap (touching the surface) and refrigerate overnight.
Initial Mixing
10 minutesIn a stand mixer, combine the flour, the majority of the water, the prepared tangzhong, and the poolish. Mix at low speed for approximately 10 minutes to develop the gluten structure.
Butter Incorporation
Increase the mixer speed to medium. Gradually add the butter in small increments, ensuring each piece is fully incorporated before adding the next.
Final Development
Increase the mixer to maximum speed. Add the salt and the remaining reserved water. Continue mixing until the dough is smooth, elastic, and passes the windowpane test.
Bulk Fermentation
3–4 hoursTransfer the dough to a lightly greased plastic container. Cover and let it ferment at room temperature for 3–4 hours until significantly increased in volume.
Shaping and Final Proof
2–3 hoursDivide the dough into 12 equal portions (approximately 125g each). Shape into tight, smooth rounds and place on a lined baking sheet. Cover and allow to proof for 2–3 hours.
Baking
25 minutesBake according to the phases below — first with steam, then dry heat to finish.
With Steam
Dry Heat (No Steam)
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