Brioche Burger Buns
A brioche burger bun is characterized by its rich, buttery flavor and soft, slightly sweet texture. The bun is round in shape, with a slightly domed top and a soft, pillowy interior. Its exterior has a golden brown hue, owing to the egg wash or butter brushed on before baking, which gives it a glossy finish. The texture is light and airy, yet substantial enough to hold the weight of a juicy burger patty and toppings without becoming soggy or falling apart. One of the distinctive features of a brioche burger bun is its buttery taste, thanks to the generous amount of butter and eggs used in the dough. This richness adds depth of flavor to the bun, complementing the savory elements of the burger.
Ingredients
Directions
- We will start by making a tangzhong, or thick slurry, as a base of our dough. Add 20g of bread flour, 2 tablespoons of water, and 4 tablespoons of whole milk to a small saucepan over medium heat. Whisk constantly until it becomes a paste.
- Prepare the yeast by heating ½ cup of whole milk to 95°F. Add the instant yeast, mix until dissolved, and store in a warm place for 8 minutes to activate the yeast.
- In a stand mixer, combine the fine sea salt, white sugar, and 320g of bread flour.
- While mixing on low, slowly add the milk and yeast mixture followed by the tangzhong mixture. Continue to mix until homogenized and a dough starts to form.
- Add one egg and the egg yolk and increase speed to medium-low until fully incorporated.
- Gradually add the unsalted butter until incorporated and nothing sticks to the sides.
- Lightly grease a medium-sized bowl and add the dough. Cover with a damp towel and place in a warm area for 1.5 hours.
- Once done, uncover and punch down the dough.
- Lightly dust a work area with bread flour and divide the dough into 6 equal pieces, about 100g each.
- To shape the individual buns, gently stretch flipped side down and fold to the center. Repeat this process for the whole segment of dough, then flip upside down.
- Rotate dough 90 degrees and pull towards you. Repeat two more times to complete rotation around the whole perimeter.
- Line a rimmed sheet tray with parchment paper and place each bun with about 2.5" of space between them.
- Cover with a flipped-over similar sized tray and let rise at room temperature for about 2 hours or until it has doubled in size.
- Preheat oven to 375°F.
- Whisk together 1 whole egg and splash of whole milk and generously brush each risen bun with the egg wash.
- Place tray in the oven for 18 minutes until buns are golden brown.
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