The fantastic brioche burger bun. I added a little twist and included whole grain wheat flour in the dough, making them a bit coarser than usual. The bun is packed with butter and very airy, which makes it perfect for burgers as it won't crumble or get too soggy from the filling.
Recipe for brioche burger buns with whole grain
The fantastic brioche burger bun. I’ve given it a little twist by adding whole wheat flour to the dough, making them a bit coarser than usual.
The bun is bursting with butter and very fluffy, which makes it perfect for burgers, as it won’t crumble or become too soggy from the filling.
Check out a teaser for our video where we make the burger bun here:
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Servings: pcs.
Brioche burger buns with whole grain
The fantastic brioche burger bun. I added a little twist and included whole grain wheat flour in the dough, making them a bit coarser than usual. The bun is packed with butter and very airy, which makes it perfect for burgers as it won't crumble or get too soggy from the filling.
Ingredients
- 20 gram Yeast
- 8 gram Salt
- 30 gram Sugar
- 350 gram Whole Milk
- 2 pcs. Egg
- 150 gram Butter Room temperature
- 100 gram Whole Wheat Flour
- 600 gram Wheat Flour
Garnish
- 2 pcs. Egg Yolk For brushing
- Sesame Seeds
Instructions
- Gently warm the milk in a heavy-bottomed pot until lukewarm.
- Then dissolve yeast, salt, and sugar in the lukewarm milk.
- Stir 200 grams of wheat flour and the whole grain flour into the milk and mix until there are no lumps (feel free to use a stand mixer).
- Then stir in the eggs one at a time.
- Add an additional 300 grams of flour and mix well.
- Cut the room temperature butter into smaller pieces.
- Incorporate the butter a little at a time, making sure it is completely worked into the dough so there are no lumps of butter.
- Add the remaining flour (you may not need it all) while kneading until the dough just starts to pull away 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 or kitchen towel.
- Turn the dough out onto a floured surface and divide it into 10 pieces. Shape 10 buns and press them slightly flat, then place them on 2 baking trays.
- Let the buns rise again for 1 hour.
- Brush the buns generously with beaten egg yolks and sprinkle with sesame seeds.
- Bake them at 200 degrees Celsius (392 degrees Fahrenheit) (conventional oven) for about 15 minutes until they are dark golden on top.
- Let them cool slightly before serving.
- Here they were served with pulled pork.
Notes
This was only my second attempt at brioche burger buns. I found another recipe online where the dough was similar to pancake batter. That was discarded, and my recipe is heavily inspired by Anette's here on this site. However, I chose to replace some of the wheat flour with whole grain wheat flour.