Delicious homemade brioche burger buns
Recipe for brioche burger buns
A burger bun is not just a burger bun – and once you’ve tried the brioche bun, it’s hard to go back to the classic bun. The brioche bun is packed with butter, making it incredibly tasty and airy – and particularly suitable for burgers. This type of bun is a favorite for many when it comes to burgers, as it neither crumbles nor gets too soggy from the fillings. The brioche bun is also a versatile burger bun, as it can advantageously be toasted in halves to make it crispy. If you prefer it soft, just warm it in the oven before slicing it.What is brioche?
Brioche is pronounced “bri-osh” and comes from France. Brioche is an incredibly delicious and very rich baked good made with ingredients like wheat flour, eggs, sugar, whole milk – and LOTS of butter. In true French fashion, people typically enjoy this bread for breakfast or as a snack, but it is also often baked with fruit or chocolate or used in desserts. And it can make a truly superb burger bun. This French wonder is possibly not the baked good to go for every morning if you’re trying to watch your waistline. There is so much butter in it that the classic ratio of flour to butter is actually 2:1. The more butter you put in the dough, the more “cake-like” the bread becomes. You could easily call brioche a mix between bread and cake. When using brioche bread for a burger, the bun should ideally be a bit more bread-like and a little less “cake-like”, at least if you ask me. So I would say that this “classic” or “common” ratio of flour to butter should be taken as a truth with modifications.
If you want new inspiration in your daily life, try a meal kit from our sponsor Hello Fresh. Get a discount of 1199 DKK on the first 5 meal kits by clicking on this link or using the discount code: “gastrofun1199”:
Brioche burger bun recipe
I used less butter in my recipe than a French person probably would. While the French make it 2:1, I make mine 4:1 – that is, half the amount of butter, and it still makes a perfectly airy and delicious brioche bun.
Equipment
- Bread Knife
- Pot
- Stand Mixer
- Bowl
- Brush
- Oven
Ingredients
- 20 gram Yeast Or half a packet of dry yeast
- 8 gram Salt
- 30 gram Sugar
- 350 gram Whole Milk
- 2 Egg
- 150 gram Butter The butter should be at room temperature
- 700 gram Wheat Flour
- 2 Egg Yolk For brushing
- Sesame Seeds Topping
Instructions
- Warm the milk gently in a heavy-bottomed saucepan until it is finger-warm.
- Dissolve yeast, salt, and sugar in the warm milk.
- Stir 300 grams of flour into the milk and mix until there are no lumps (preferably using a mixer).
- Add the eggs one at a time.
- Add another 300 grams of flour and mix well.
- Cut the room-temperature butter into smaller pieces.
- Stir in the butter a little at a time.
- Mix the butter thoroughly into the dough so that there are no butter lumps in the dough.
- Add the remaining flour (you may not need it all) while kneading until the dough just detaches from the sides of the mixing bowl. The dough should still be slightly sticky.
- Knead the dough for 8-10 minutes.
- Let the dough rise in a warm place for 1.5 hours - preferably under a shower cap.
- Turn the dough out onto a floured surface and divide it into 10 pieces. Shape 10 buns, press them slightly flat, and place them on 2 baking trays.
- Let the buns rise for another hour.
- Brush the buns generously with beaten egg yolks and sprinkle with sesame seeds.
- Bake at 200 degrees Celsius (392 degrees Fahrenheit) in a conventional oven for about 15 minutes until they are dark golden on top. They are ready when they sound hollow when tapped on the bottom.
- Let the brioche burger buns cool slightly on a rack before serving.