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Recipe · Indirect · Medium

Brioche Burger Buns on the Kamado

Brioche burger buns baked on the kamado: a soft, buttery crumb, an egg-glazed shine and a scatter of sesame. The perfect cushion for your next homemade smash burger.

Quick answer

Brioche burger buns bake on the kamado over indirect heat at 190°C, with a deflector and stone, for 15-18 minutes, until they reach 88-90°C inside. A dough enriched with butter, milk and egg gives a tender crumb; an egg wash and sesame add shine and a deep golden crust.

Bollos de hamburguesa brioche recién horneados, dorados y brillantes con sésamo, enfriándose sobre una rejilla junto a un kamado de cerámica.Save to Pinterest
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Prep
45 min
Cook
18 min
Servings
8 servings
Temperature
190 °C

Ingredients

  • strong bread flour (W 260-300)500 g
  • whole milk, lukewarm180 ml
  • butter, at room temperature80 g
  • eggs (2 for the dough + 1 for the wash)3 ud
  • sugar40 g
  • fresh yeast (or 5 g dry)15 g
  • salt9 g
  • white and black sesame seeds2 cda

Method

  1. 01

    Mix and knead

    Dissolve the yeast in the lukewarm milk with a spoonful of the sugar and let it foam for 10 minutes. Combine the flour, remaining sugar and salt; add the milk and the 2 eggs, and knead for 8-10 minutes until smooth and elastic and starting to pull from the bowl.

  2. 02

    Work in the butter

    Add the soft butter in small pieces, one at a time, without rushing. Keep kneading until fully incorporated and the dough is glossy and passes the windowpane test: stretched thin, it lets light through without tearing.

  3. 03

    First proof

    Shape into a ball, place in a greased bowl and cover. Let it rise at room temperature (ideally 24°C) for 1 to 1.5 hours, until doubled in size. In warm weather, watch it so the butter does not melt out.

  4. 04

    Shape the buns

    Degas and divide the dough into 8 equal pieces (about 110 g each). Roll each into a tight, smooth ball on the work surface. Set the buns on a parchment-lined tray, well spaced, and give them a second proof of 45-60 minutes until puffy.

  5. 05

    Set up the kamado

    Light the kamado and stabilise it for indirect cooking at 190°C with the deflector and stone inside, letting the stone heat for 15-20 minutes. Meanwhile, beat the remaining egg and brush the buns gently; scatter the sesame. Give a second coat of egg just before baking for maximum shine.

  6. 06

    Bake indirect

    Place the tray on the stone and bake for 15-18 minutes, keeping the lid closed and the temperature at 190°C. The buns are done when deep golden and reading 88-90°C in the centre. If your kamado browns more on one side, rotate the tray halfway through. Cool on a rack before slicing.

About this recipe

A good burger bun is not a mere holder: it is half the bite. Brioche pushes it to the limit with a dough enriched in butter, milk and egg that turns out fluffy, lightly sweet and firm enough to handle a juicy patty without falling apart. Baking it on the kamado adds a wood-fired backdrop that is hard to mimic in a home oven.

The fat in the **butter** lubricates the gluten and lends that silky crumb; the **milk** and **egg** soften it and add colour. The trick is to knead well before adding the butter and to keep the dough warm, around 24°C, so it ferments with energy but never turns greasy.

The kamado holds moisture and circulates a gentle, wrapping heat that brioche loves. With the **deflector** and a hot **stone** you turn the ceramic into a soft convection oven: the base never scorches and the crust browns evenly. The thick-walled body holds temperature better than any domestic oven.

These buns are built to crown a [smash burger](/recetas/hamburguesa-smash-kamado): toast the cut faces lightly on a hot griddle, stack the crusty patty, melted cheese and sauce, and you have a neighbourhood burger-joint bite made at home.

In 30 seconds

Brioche dough with butter, milk and egg. Two proofs, shape 8 buns, brush with egg wash and sesame. Bake on the kamado indirect at 190°C for 15-18 minutes, until 88-90°C internal. Cool on a rack before slicing.

Editor's tips

  • Check the dough temperature with a thermometer: if it climbs above 26°C, chill it for 15 minutes before shaping so the butter does not melt and the crumb stays silky.
  • Two coats of beaten egg make the difference: the first after shaping, the second just before baking. That is how you get the bakery shine that defines brioche.
  • For more flavour, cold-retard the dough: after shaping the buns, chill them covered overnight and bake the next day after 30 minutes at room temperature.

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FAQ

  • What temperature should brioche burger buns bake at on a kamado?

    Indirect at 190°C, with a deflector and stone. It is a gentle temperature that browns the crust without drying the enriched crumb; above 210°C you risk burning the base before the inside sets.

  • How long do the buns take to bake?

    Between 15 and 18 minutes at 190°C. The reliable signal is not the clock but the internal temperature: they are done at 88-90°C in the centre, when the crust is deep golden and glossy.

  • Do I need a stone to bake bread on the kamado?

    Yes. The deflector blocks the direct heat of the coals and the hot stone spreads a stable, wrapping heat across the base. Without them, the bottom of the buns would scorch before the crumb finished cooking.

  • Can I make the dough the day before?

    Yes, and it improves the flavour. Shape the buns, cover and refrigerate overnight. The next day, let them sit 30 minutes while you stabilise the kamado, then wash and bake. Slow cold fermentation develops more aroma.

  • Why do my buns turn out dense or dry?

    Almost always two reasons: an under-developed second proof, which leaves a tight crumb, or over-baking that dries the dough. Let them rise until puffy and pull the buns at 88-90°C internal.

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