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Pillowy Turmeric Brioche Burger Buns

baked burger buns on a baking sheet

For years have I been looking for the perfect brioche burger bun. I tried thousands of recipes created and recreated almost as much. I began to read books about bread baking and brioche baking and there it was the perfect hint for the perfect brioche bun. The rest is history 😉 . Let me introduce you to my Pillowy Turmeric Brioche Burger Buns. You will never look for another one again.

Pillowy turmeric brioche bun cut open wit baking sheet in the back
Fluffy, pillowy and intense in colouring. Impress your guests and family with the ultimate homemade brioche bun

I’m sure you want to know the ultimate tip for a brioche burger bun!

If you have ever baked a brioche bread you know that at some point you have to add butter. Most of the times the butter will be added after all ingredients are mixed together and a dough is already formed. And that is were these recipes are wrong and thus not foolproof.

It is very important that we add the very cold butter at the beginning to the flour. Then with a pastry cutter we work the butter under the flour until pea size dough pieces form. Thats the whole secret to a great fluffy brioche 😉

So how did I came across the turmeric ?

First of all I love the intense yellow colour and second I add turmeric to almost every savoury dish because I like the peppery taste and third it has anti-inflammatory effects and is a very strong antioxidant.

So here we are and these are the reasons why I put turmeric into those buns. Ok it mostly was because of the intense colouring 😉 . And the colour of these brioche burger buns pairs exquisitely with my vegan red beets burger patties. Yes I know, I know a brioche is not vegan but they taste so good.

Delicious vegan Red Beet, White Bean &Quinoa Burger with Avocado on a pillowy turmeric brioche bun
Vegan never tasted that good. I don’t follow a vegan lifestyle but I try to avoid eating meat every day and this is a delicious meatless Burger alternative everyone should have tried.

Of course this brioche burger bun can also be altered into hundreds of other ideas and recipes. Therefore I would say it’s definitely a keeper.

The beginning of our brioche burger buns!

First we mix the sugar ant the yeast into the lukewarm water. With lukewarm I mean body temperature, that’s about 36C° or 97F°, and cover it with plastic wrapl and leave it until you can see foam and bubbles onto the surface. That means the yeast is activated.

In the meantime we cut the very cold butter with a pastry cutter under the flour and the salt. It should completely be incorporated into the flour.

After the yeast is activated add the egg and mix well. Add the yeast-egg mixture to the flour and start kneading. I always knead my doughs with my kitchen aid but of course you can need it with your hands if you feel angry and let loose some angry emotions 😉 .

Knead the dough until it loosens from the sides and isn’t sticky to the surface anymore. If you feel like your dough is extremely sticky or wet add some additional flour but be sure not to use too much.

After the dough isn’t sticky to the surface anymore, put it into an oiled bowl, cover it with plastic wrap or a moist kitchen towel and let it rise at a warm and dry place for about 1-2 hours. The rising depends on how warm the place is where you put the dough. The dough needs to be doubled in size than it is ready for the next step.

I always leave my doughs for rising in my oven which I previously heated to about 40° or 104 F°. But be sure to turn the oven off before putting your bowl with dough in it. We just want it warm and cozy. As I said before the dough is ready when it is doubled in size.

After the dough is risen put the dough onto a floured surface and preheat the oven to 180C° or 350F°.

Since I like every bun to weigh the same, I measure all my dough balls to the exact same weight. My rule is big buns weigh about 120g and smaller buns weigh about 90g.

Form your dough pieces into even round buns and put them onto a baking pan with baking sheet. Cover them loosely with plastic wrap and leave them for another 30 to 40 minutes to rise.

Pillowy turmeric brioche burger buns before baking
These pillowy turmeric brioche burger buns are the ultimate game changer for every BBQ.

Before our buns go into the oven, we brush them with egg wash and sprinkle them with your desired topping. I sprinkled my turmeric brioche burger buns with black and white chia seeds :-).

Depending on there size, bake the buns for 15-25 minutes or until the top is a darker golden brown and the whole house smells like freshly baked bread.

Pillowy turmeric brioch bunch fresh out of the oven
I really love these fluffy mouthwatering brioche burger buns. They are always a winner.

Ok my friends, it’s late and I’m extremely tired. Hope you love these buns as much as I do. If so leave me some kind words or if there is any confusion or misunderstanding then please leave me a comment too. I will answer them all 🙂 .

Love Nina

Have you tried our golden turmeric brioche buns? Excellent! Tag us @twosisterslivinglife we are very excited about it.

Our vegan red beets and quinoa burger is the perfect fit for these delicious buns.

Pillowy Turmeric Brioche Burger Buns

These are the fluffiest  most gorgeous Brioche burger buns ever. They are fool proof and very versatile and with the added turmeric its a show stopper for every BBQ.
Print Rate
Course: Bread, Side Dish
Cuisine: American
Keyword: bbq, bread, brioche, brioche burger bun, brioche recipe, burger, burger bun, turmeric
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting time: 2 hours
Total Time: 35 minutes
Servings: 6
Calories: 461kcal
Author: Nina

Ingredients

Dough

  • 180 ml water lukewarm water
  • 450 g flour more or less depending on the stickiness of the dough
  • 7 g dry yeast that's 1 pack
  • 75 g honey
  • 1 egg
  • 2 tsp salt
  • 2 tsp tumeric ground

Topping

  • 70 g butter
  • 4 tbsp chia seeds black and white, uncooked
  • 1 egg
  • 1 tbsp water

Instructions

  • First mix the honey and the instant yeast into the lukewarm water. Leave for about five minutes or until you can see foam and bubbles. That means the yeast is activated.
    Until the yeast is ready to use, cut the very cold butter with a pastry cutter into the flour, ground turmeric and salt. The butter should be completely  incorporated into the flour.
    After the yeast is ready to use mix the egg into the brew. Add the yeast-egg mix to the flour and start kneading. I use my Kitchen Aid for that.
    Knead the dough until it loosens from the side of the bowl and isn't sticky to the surface any longer. If your dough is very sticky and looks more like a cake batter add some more flour but don't use to much. If your dough seems very dry add some teaspoons of water, one at the time.
    After the dough is ready put it into an oiled bowl, cover it with plastic wrap and let it rest somewhere dry and warm for about 1-2 hours. the dough is ready when it's doubled in size.
    After the dough has doubled in size put it onto a floured surface and form it into buns.
    Since I like mine to look all the same, I measure all my dough balls to the exact same weight. My rule is: big buns 120g, medium buns 90g and small buns 45g.
    Form your dough pieces into even round buns and put them onto a baking pan prepared with a baking sheet.
    Cover them loosely with plastic wrap and let the m rise again for another 30-40 minutes.
    When the buns are ready and risen preheat the oven to 180C° or 350F°.
    Until the oven is ready brush the top and sites of your buns with egg wash and sprinkle with chia seed or your desired topping.
    Bake for 15-25 minutes depending on the size of your buns. The buns are ready when deep golden brown and the house smells of freshly baked bread. If you leave the turmeric out of the recipe the buns are ready when golden.
    Enjoy!
    baked burger buns on a baking sheet

Notes

If you want to make normal brioche buns, no problem, just leave the turmeric out of the recipe. It's a very versatile recipe. You can make dinner rolls our a savoury brioche bread filled with pesto and italian prosciutto or make it sweet and fill it with cinnamon and sugar, the options are endless.

Nutrition

Calories: 461kcal | Carbohydrates: 72g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 80mg | Sodium: 885mg | Potassium: 168mg | Fiber: 5g | Sugar: 11g | Vitamin A: 371IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 5mg

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4 comments

Charli March 24, 2020 at 12:43 am

How much butter should I use? I don’t believe the amount is included in the recipe. Thanks!

Reply
Nina March 26, 2020 at 8:49 am

Good morning Charli, thank you so much for telling me my mistake. It’s 70g butter. Happy Tuesday Nina if you need anything else pls let me know

Reply
Charli April 5, 2020 at 9:07 pm

Thanks so much, Nina. Love your website!

Reply
Nina April 11, 2020 at 10:08 am

Im happy you like what we create! Happy easter holidays and stay safe!

Reply

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