As of 2023 McDonald's buns are brioche buns although they didn't used to use brioche buns.
In 2023, as part of a major menu overhaul at McDonald's they switched to brioche style buns, with a thicker bottom, a glaze and randomly scattered sesame seeds.
McDonald's buns are made by Aryzta, which is a global baking company, as well as various regional suppliers.
In fact, many smaller bakeries, like New Horizons in Ohio, H&S Bakery in Maryland, and Automatic Rolls of North Carolina have grown into miniature empires thanks to their McDonald's contracts.
Brioche bread is pronounced bree-oh-sh, and is a widely popular, rich and buttery as well as sweet, light textured bread.
The brioche bread is usually used for premium burger buns as well as sliced loaf bread and even French toast.
Brioche bread is also sometimes even marketed as "bakery style bread" or "artisan style bread" when used for buns.
The brioche bread is a French viennoiserie, which is a hybrid of bread and pastry that is highly enriched with butter and eggs.
Common forms of brioche bread are slider buns, loaf bread and brioche burger buns.
You can find brioche bread in most American grocery stores as well as bakeries and in some restaurants as brioche bread is often used for sandwiches as well.
Brioche bread is also sometimes referred to by it's texture as well as ingredients, like rich, soft white bread or on menus, the brioche bread can be simply listed as a brioche bun.
While brioche bread is recognized by it's French name, the popularity of brioche bread has also grown to a point where brioche bread is a staple on many fast food menus and is often marketed to signify a higher quality or gourmet bread product.
Traditional brioche bread is not low glycemic.
The traditional brioche bread is classified as a high GI (glycemic index) food, often with a GI around 70–72, because it is made from refined white flour and low in fiber.
The brioche breads high fat and sugar content leads to rapid blood sugar spikes, making it less ideal for diabetes management.
Brioche bread has a high GI (~70–72) and a high glycemic load (32.9–36 per 100g), causing a significant impact on blood sugar.
Due to its refined, low-fiber nature, the brioche bread can cause rapid glucose spikes.
While high, the brioche breads GI is slightly lower than plain white bread (which can have a GI of 90).
For better blood sugar control, choosing wholegrain, sourdough, or sprouted-grain breads is recommended over brioche bread.
Specialized low-carb or "keto" brioche recipes are also available, which are low-glycemic, but traditional bakery-bought or homemade brioche is not.