Brioche Buns

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.