I was introduced to homemade brioche by my sister in law, I never really thought of baking buns at home. however, I had made burgers using store-bought brioche buns and they tasted very different than the regular hamburger bun.
The reason why they taste so different is that this bread is loaded with butter and eggs which gives it a rich flavor and soft pillow-like texture, yet it’s strong enough to support the juiciest burgers.
This is not a regular hamburger bun, and anyone who tastes it can tell the difference right away. It smells like croissant due to all the added butter. Double rise of the dough before the final bake gives it an airy texture with beautiful air pockets that makes this bun literally melt in your mouth.
Now I have tried both the recipes, the original brioche buns, and the lighter versions. the original calls for 5 eggs and 1 cup of butter. the lighter version which I am sharing here 2 eggs and 2 and a half tbs butter, as a result, these aren’t as rich as the actual brioche buns but are lighter in color and not as rich. This recipe is still very good and yields 8 fluffy brioche buns that are excellent for any hamburger you decide to make.
Double rise of the dough before the final bake gives it an airy texture with beautiful air pockets that makes this bun literally melt in your mouth.
It might sound intimidating but once you start, you will know how to handle the ingredients and how to be patient with the dough. you will see it takes very little to get perfect results.
Handling the Yeast, I wrote about handling yeast in this chicken bread post, to activate it mix it with warm water and sugar. Water should not be hot, just warm, this will activate the yeast in 5 to 8 minutes. if the mixture doesn’t turn foamy that means the yeast isn’t good and you need to start again.
This recipe is still very good and yields 8 fluffy brioche buns that are excellent for any hamburger you decide to make.
As for butter, I use unsalted almost always and all-purpose flour.
The double egg wash, once before final proofing and lastly before sprinkling the sesame seeds is what gives these buns the distinct sheen, therefore, do not skip it.
Sesame seeds are optional, but would you even call a bun a “hamburger bun” if you don’t see sesame? hence sesame seeds are very important, not at all an optional, optional ingredient.
The BBQ season is here, and here you have this recipe to try. It will take your burgers to the next level. What makes me want to bake these, one can never be too sure of what ingredients go into store-bought ones.
- 3 tablespoons warm milk
- 2 teaspoons active dry yeast
- 2 ½ tablespoons sugar
- 2 large eggs
- 3 cups bread flour
- ⅓ cup all-purpose flour
- 1 ½ teaspoons salt
- 2 ½ tablespoons unsalted butter, softened
- 2 teaspoons sesame seeds
- In a glass measuring cup, combine 1 cup warm water, the milk, yeast, and sugar. Let stand until foamy, about 5 minutes. Beat 1 egg.
- In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto a clean counter and knead, do not use flour, scooping dough up, slapping it on the counter and turning it, until smooth and elastic, 8 to 10 minutes.
- Shape dough into a ball and return it to bowl. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.
- Line a baking sheet with parchment paper. Using the dough scraper, divide the dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on a baking sheet.
- Beat the remaining egg with 1 tablespoon water and brush some on top of buns. save the reaming egg. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.
- Set a large shallow pan of water on the oven floor. Preheat oven to 400 degrees with rack in center. Brush the remaining egg on top of buns. Sprinkle sesame seeds of top of buns.
- Bake, turning sheet halfway through baking until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.
- This dough tends to be very sticky, so use an electric mixer with a dough hook, if possible.
- Even though I have given time for the first dough rise above, but each dough and environment is different. you should wait until dough doubles in size.
- Try to sprinkle as little flour as you can work with when shaping balls. I make a flat shape with dough and bring the side to the center until it forms a ball. pinch together to seal and put the seam side down.
- The dough needs to rise twice, once after kneading, and once again after you form the balls. Both times it is crucial that you let the dough rise properly.
- Like it is always with baking, the oven should be preheated properly, at least for 40 minutes.
- brioche buns are good for 3 days, keep them in a plastic bag, once cooled completely.
- For extra taste, toast the brioche buns after cutting in half. Place the interior side on a frying pan. Do not fry the outer sides, it will flatten and ruin the buns.
Recipe from: NewYorkTimes Cooking