Black Brioche Burger Buns

Black Brioche Burger Buns

Boogie Burgers and Monster Mash Sammies have become a Halloween tradition in this house. We take them to the beach and have a Monster Mash Picnic during spooky season! It’s super fun, especially for kiddos to decorate their own monster creations, so I pack all the pieces separately for creative play.

This year, I decided to level up the burger buns with this black bun recipe using cuttlefish ink. Brioche dough is very sticky and hard to handle, but the mess is worth it for that light and fluffy buttery bun texture. You can also make these into whatever size you want, like mini sliders! Just divide the dough into 16 pieces instead of 8. You can purchase cuttlefish ink online here. It smells fishy right out of the container, but once it’s mixed into the yeast, it’s just for color, and you won’t taste or smell it. See how I styled this year’s Boogie Burgers below!

Black Brioche Burger Buns Recipe

Makes: 8

Ingredients:

• 1/2 cup warm milk
• 1/2 cup warm water
• 2 tbsp granulated sugar
• 2 tsp cuttlefish ink
• 2 1/2 tsp instant dry yeast
• 3 cups bread flour
• 2 tsp salt
• 2 eggs
• 8 tbsp unsalted butter, softened
• sesame seeds for sprinkling (optional)

Directions:

1. In a small bowl, stir together the warm milk, warm water, sugar, and cuttlefish ink until well mixed and dissolved. Add the yeast and give it a quick stir, set aside, and let activate while preparing the rest of the ingredients.
2. To the bowl of an electric stand mixer, add the flour, salt, and eggs.
3. Add the activated yeast mixture and stir together with a wooden spatula until the flour is mostly incorporated.
4. Add a dough hook to the mixer and knead on low speed until a sticky dough forms. Add the butter 1 tablespoon at a time until each tablespoon is well incorporated. Continue kneading the dough on low for 5 minutes.
5. Transfer the dough to a well-oiled bowl, coating all sides of the dough, and cover with a tea towel. Let rise in a warm spot for 1 1/2 hours.
6. Preheat the oven to 350°F. Prepare 2 aluminum baking sheets with parchment paper and set aside.
7. Transfer the dough to a clean and lightly oiled workspace. Using an oiled bench knife, divide the dough into 8 equal parts. Oil your hands and shape the dough sections into rounds by pulling the sides of the dough and pinching to secure them into the center. Continue this process to create surface tension on the other side and as close to a round shape as you can manage before carefully flipping over and transferring to the parchment paper baking sheet.
8. Repeat for all 8 dough sections, leaving space between each on the sheets. Let rise for 30 minutes uncovered.
9. Bake both sheets for 25 minutes before transferring to a cooling rack.
10. Store the buns in an airtight bag if not eating them right away. You can slice and toast them to give them a crispy outer texture, extra yum!

Boogie Burgers!

For these monsters, I used black bean burger patties, spinach, chili peppers, red pepperazzi peppers, pepper drops, black olives, green olives, onions, sandwich pickles, and pepper jack cheese. Sliced cheese is my favorite way to cut out teeth shapes, and white onions for fangs.

Enjoy your very spooky boogie burgers and share a picture with me on Instagram! Print the recipe card here:

Black Brioche Burger Buns

Black Brioche Burger Buns with cuttlefish ink for soft and pillowy burger buns with a spooky look!

Print Recipe Pin Recipe

Servings 8 BUNS

Ingredients

  

• 1/2 cup warm milk
• 1/2 cup warm water
• 2 tbsp granulated sugar
• 2 tsp cuttlefish ink
• 2 1/2 tsp instant dry yeast
• 3 cups bread flour
• 2 tsp salt
• 2 eggs
• 8 tbsp unsalted butter softened
• sesame seeds for sprinkling optional

Instructions

 

• In a small bowl, stir together the warm milk, warm water, sugar, and cuttlefish ink until well mixed and dissolved. Add the yeast and give it a quick stir, set aside, and let activate while preparing the rest of the ingredients.
• To the bowl of an electric stand mixer, add the flour, salt, and eggs.
• Add the activated yeast mixture and stir together with a wooden spatula until the flour is mostly incorporated.
• Add a dough hook to the mixer and knead on low speed until a sticky dough forms. Add the butter 1 tablespoon at a time until each tablespoon is well incorporated. Continue kneading the dough on low for 5 minutes.
• Transfer the dough to a well-oiled bowl, coating all sides of the dough, and cover with a tea towel. Let rise in a warm spot for 1 1/2 hours.
• Preheat the oven to 350°F. Prepare 2 aluminum baking sheets with parchment paper and set aside.
• Transfer the dough to a clean and lightly oiled workspace. Using an oiled bench knife, divide the dough into 8 equal parts. Oil your hands and shape the dough sections into rounds by pulling the sides of the dough and pinching to secure them into the center. Continue this process to create surface tension on the other side and as close to a round shape as you can manage before carefully flipping over and transferring to the parchment paper baking sheet.
• Repeat for all 8 dough sections, leaving space between each on the sheets. Let rise for 30 minutes uncovered.
• Bake both sheets for 25 minutes before transferring to a cooling rack.
• Store the buns in an airtight bag if not eating them right away. You can slice and toast them to give them a crispy outer texture, extra yum!