Sourdough Demi-Brioche Buns

If you haven’t eaten a beef burger in a brioche bun, you haven’t been eating burgers properly. Well, actually, a sourdough demi-brioche bun might be the only way to eat them. Sourdough starters aren’t just for loaves—they’re versatile and can replace dried yeast in many recipes, including this one. Note: All photos are from a larger batch. To make 16 buns, double the recipe; for 24, triple it, and so on.

Sourdough Demi-Brioche Buns
Sourdough Demi-Brioche Buns

Makes 8

Hands-on Time 1 hour

Proving Time +3 hours (plus overnight Sourdough feed)

Cooking Time 14 minutes

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Ingredients

  • 50g sourdough starter

  • 275g strong bread flour (plus extra for dusting)

  • 1 tsp salt

  • 2 tbsp caster sugar

  • 2 medium eggs (1 for dough, 1 yolk for egg wash)

  • 50ml full-fat milk (plus 2 tbsp for egg wash)

  • 100g unsalted butter (softened)

  • Oil (for greasing)

  • Sesame seeds (optional, for topping)

Equipment

  • Mixing bowl

  • Spatula

  • Clingfilm

  • Freestanding mixer or large mixing bowl and wooden spoon

  • Dough scraper or knife

  • Baking parchment

  • Small bowl

  • Pastry brush

  • Baking sheet

  • Wire rack

Method

1. Prepare the sourdough starter

  • The night before, mix 50g sourdough starter with 50ml water and 50g flour. Cover with clingfilm and leave at room temperature overnight.

2. Make the dough

  • Add 225g flour to the mixer bowl.

  • Add the fed starter, salt, sugar, 1 egg, and 50ml milk. Mix until combined.

  • Knead the dough for 5 minutes.

  • Gradually add the softened butter, one knob at a time, while kneading.

  • Knead for another 5 minutes until smooth.

3. First prove

  • Lightly oil a bowl, add the dough, and cover with clingfilm.

  • Let it prove until doubled in size (a few hours or overnight in the fridge).

4. Shape the buns

  • Lightly flour a work surface and divide the dough into 8 portions.

  • Shape each portion into a round by cupping your hands and rotating the dough to smooth the top.

  • Place the shaped buns on baking parchment, spacing them apart.

5. Second prove

  • Cover the buns with lightly greased clingfilm and let them prove for at least 1 hour, or until doubled in size.

6. Bake the buns

  • Preheat the oven to 220°C/200°C (fan)/425°F/Gas Mark 7.

  • Mix the egg yolk and 2 tbsp milk for the egg wash. Brush it over the buns.

  • Sprinkle with sesame seeds, if desired.

  • Bake on the middle shelf for 13–14 minutes, or until golden brown.

7. Cool and serve

  • Transfer the buns to a wire rack to cool.

  • Repeat with the remaining dough if baking in batches.

Enjoy!

Sourdough Demi-Brioche Buns
Sourdough Demi-Brioche Buns