Brioche Burger Buns
Rich, tender, pillow-like brioche buns — the perfect vessel for a big, juicy burger.
Ingredients
- 5.50 cups all-purpose flour
- 0.25 cup dry milk
- 2 tablespoons granulated sugar
- 1.25 teaspoons table salt
- 1 tablespoon instant yeast
- 3 large eggs
- — large egg yolk
- 0.25 cup water
- 10 tablespoons unsalted butter
- — egg white
- 1 tablespoon cold water
- to taste seeds
Equipment
- stand mixer
- burger bun pan
- baking sheet
- oven
- digital thermometer
Instructions
Dough
Weigh your 2.75 cups all-purpose flour or measure it by gently spooning it into a cup, then sweeping off any excess.
Mix and knead to make a smooth, shiny dough: 2.75 cups all-purpose flour , 0.25 cup dry milk , 2 tablespoons granulated sugar , 1.25 teaspoons table salt , 1 tablespoon instant yeast , 3 large eggs , large egg yolk (reserve the white for the egg wash below), 0.25 cup water , and 10 tablespoons unsalted butter at cool room temperature. Use a stand mixer or bread machine. The dough starts out sticky and takes 15-20 minutes of kneading in a stand mixer to develop. Kneading by hand is not recommended.
Form the dough into a ball, place it in a greased bowl, cover, and let it rise for 1 hour .
Refrigerate the covered dough overnight to slow its rise and make it easier to shape.
Shaping
The next day, remove the dough from the refrigerator and divide it into six pieces.
Shape each piece into a flattened ball and place into the lightly greased cups of a burger bun pan . Alternatively, place the buns on a lightly greased or parchment-lined baking sheet , leaving about 2 " to 3 " between them.
Cover the buns and let them rise until they're quite puffy. This may take as little as 1 hour or up to 2-3 hours , depending on how warm your rising environment and how cold the dough. Towards the end of the rising time, preheat the oven to 375°F.
Baking
Brush the buns with egg white (reserved from above) lightly beaten with 1 tablespoon cold water . Sprinkle with to taste seeds , if desired.
Bake on the middle rack of the oven for 14-18 minutes , tenting with foil after 10 minutes if they appear to be browning too quickly. The finished brioche buns will register at least 190 °F on a digital thermometer inserted into the center.
Storage
Store leftover brioche buns, well-wrapped, at room temperature for several days; freeze for longer storage.
View Cooklang Source
---
title: Brioche Burger Buns
description: "Rich, tender, pillow-like brioche buns — the perfect vessel for a big, juicy burger."
servings: 6
total time: 10 hours 29 minutes
prep time: 15 minutes
cook time: 18 minutes
tags: [baking, buns, brioche, burger, bread]
cuisine: French/American
difficulty: intermediate
---
== Dough ==
Weigh your @all-purpose flour{2 3/4 cups} or measure it by gently spooning it into a cup, then sweeping off any excess.
Mix and knead to make a smooth, shiny dough: @all-purpose flour{2 3/4 cups}, @dry milk{1/4 cup}, @granulated sugar{2 tablespoons}, @table salt{1 1/4 teaspoons}, @instant yeast{1 tablespoon}, @large eggs{3}, @large egg yolk{1} (reserve the white for the egg wash below), @water{1/4 cup}, and @unsalted butter{10 tablespoons} at cool room temperature. Use a #stand mixer{} or bread machine. The dough starts out sticky and takes ~{15-20%minutes} of kneading in a #stand mixer{} to develop. Kneading by hand is not recommended.
> Use either SAF Red or SAF Gold instant yeast for these brioche buns; both will work well.
Form the dough into a ball, place it in a greased bowl, cover, and let it rise for ~{1%hour}.
Refrigerate the covered dough overnight to slow its rise and make it easier to shape.
== Shaping ==
The next day, remove the dough from the refrigerator and divide it into six pieces.
Shape each piece into a flattened ball and place into the lightly greased cups of a #burger bun pan{}. Alternatively, place the buns on a lightly greased or parchment-lined #baking sheet{}, leaving about 2" to 3" between them.
Cover the buns and let them rise until they're quite puffy. This may take as little as ~{1%hour} or up to ~{2-3%hours}, depending on how warm your rising environment and how cold the dough. Towards the end of the rising time, preheat the #oven{} to 375°F.
== Baking ==
Brush the buns with @egg white{1} (reserved from above) lightly beaten with @cold water{1 tablespoon}. Sprinkle with @seeds{to taste}, if desired.
Bake on the middle rack of the #oven{} for ~{14-18%minutes}, tenting with foil after ~{10%minutes} if they appear to be browning too quickly. The finished brioche buns will register at least 190°F on a #digital thermometer{} inserted into the center.
== Storage ==
Store leftover brioche buns, well-wrapped, at room temperature for several days; freeze for longer storage.