Brioche Hamburger Buns
This delicious brioche bun is perfect for even the juiciest burger!
Equipment
- 1 stand mixer with dough hook
- 2 sheet pans covered with parchment paper
- 20 4-in diameter baking rings
- 1 pastry brush
- 1 digital kitchen scale
Ingredients
For the Most Accurate Baking and Best Results – I Recommend using the Metric System and Weigh (not measure) All Ingredients
- 410 g whole eggs
- 80 g sugar
- 200 g whole milk divided
- 15 g active dry yeast
- 5 g amylase dry malt powder can be substitued
- 700 g bread flour
- 20 g salt
- 200 g unsalted butter
- As Needed cooking spray
- As Needed white sesame seeds optional
Instructions
Combine Liquid Ingredients with Sugar, Yeast, and Amylase
- In the bowl of a stand mixer add 360 g of eggs (beaten), 150 g milk, all of the sugar, yeast and amylase.
- Using a dough hook, mix on low until the sugar is dissolved and the yeast is evenly dispersed. Scrape the sides of the bowl as necessary.
Add Dry Ingredients
- While continuing on low speed, add dry ingredients in small amounts until evenly dispersed.
Add Butter and Knead
- Increase the mixer speed to medium, and add butter in chunks, allowing each to incorporate before adding the next.
- Continue mixing until dough pulls away cleanly from sides of the bowl, about 20–25 minutes.
Rest the Dough
- Remove the mixer bowl and cover with plastic wrap.
- Place in fridge and chill for at least 2 hours, up to 24 hours.We want the butter in the dough to be cold when we work with it.This also gives the dough time to bulk ferment.
Prepare Sheet Pans, Scale, Portion, and Shape the Buns
- Cover a sheet pan with parchment and lay the baking rings on top.Spray with nonstick cooking spray until coated well.
- Divide the dough into 80 g portions.
- Form the buns, watch this video for an easy way to understand the process.https://youtu.be/ERXWvcxitX0
- Once all buns are formed, place in baking rings, and burst any air bubbles that have formed. Spray lightly with oil and flatten them slightly to make a burger bun shape.
Proof the Buns
- Cover with plastic wrap and place in a warm part of your kitchen (I use the top of my refrigerator).Leave to proof until doubled in size, approximately 2 hours.
- At this time, preheat your oven to 350 °F / 175 °C.
Make the Egg Wash
- Combine remaining milk and eggs and mix thoroughly (I use a whisk aggressively).
Brush Proofed Buns with Egg Wash
- Using a pastry brush, brush the tops of buns with egg wash.This creates even browning and a nice shiny surface.
- Sprinkle sesame seeds, if desired.
Bake Your Buns
- Bake in preheated oven until it reaches an internal temperature of 200F-205F, about 10-15 minutes.
Cool the Buns and Slice
- Remove the buns and allow to cool to room temperature.
- Slice the buns in half using a serrated knife.
Notes
For best results, bake in a very humid environment for the first three to four minutes, or until the buns have expanded enough to reach the perimeter of the ring molds. You can do this by adding a pan of very hot water to the oven when you put the buns in.