These homemade Brioche Buns are decadent and delicious. Bring your burgers to the next level with this step-by-step bun recipe.
A great hamburger has two essential elements. First, is the ground beef, which we already have looked at. The second essential element is the bun. A bun can really mess up a hamburger if not done right. Buns can be too large and smother a burger or be limp cardboard that makes the burger taste cheap. A bun makes it easy to handle or carry a hamburger, but also adds an element of taste. Today, buns are going to be what we talk about and we will be making brioche buns.
Why brioche buns?
I chose to try and make brioche buns for my perfect hamburger, as it is a bit of a luxurious, sweet bread. It is full of butter and as I indicated in a previous post, I am not afraid of putting a bit (or a whole lot) of fat into a dish when appropriate. I spend most days counting calories and watching the kinds of things I put into my body, but when I want a great meal, I want it done right. A brioche bun fits the bill. As long as I can manage to make the buns an appropriate size (not too big), this will fit nicely with the burgers I make.
These burger buns turned out GREAT!
Of all of the elements I have been looking into for hamburgers, this bun recipe was the only item that turned out great on the first try. My recipe is inspired by King Arthur’s recipe. While I stay true to my local flour producer, Dakota Maid , I have also used King Arthur. For most of you, King Arthur is probably more widely available. Also, ensure to get bread flour and not all purpose flour.
These brioche buns are a great fit for a great hamburger. Too many people demonize the health effects of fat and sometimes it is ok to treat yourself. On the days when I want to make a great burger, I will not be afraid to utilize the right tools. These brioche buns are the right tool!
Products I Used In This RecipePrint
These brioche buns are so tasty and make for a great hamburger bun.
- 412 g Bread Flour
- 142 g cubed unsalted butter
- 18 g Dry Nonfat Milk
- 22 g Sugar
- 10 g Instant Yeast
- 3 Eggs (for dough)
- 1 Egg White + 10g of water (egg wash)
- 45 g lukewarm Water
- 5 g Salt
- Sesame Seeds
- Add water and Sugar to a small dish and sprinkle yeast on top. Allow to sit for 10 minutes
- Cut butter sticks lengthwise in a cross pattern, making four longs strips of butter. Then, cut to make several small butter cubes.
- Add all ingredients (minus egg wash egg) to Kitchen Aid Mixer.
- Mix on a low setting for 10 minutes or until dough appears smooth.
- Dough might not seem like most bread doughs and seems almost a little more batter like. This is ok.
- Put in greased bowl and let rise in a warm place (I turned the light on in my oven and let sit there) for two hours.
- Place entire thing into plastic bag and place in fridge overnight.
- When ready to cook, take out of fridge and divide into 6 OR 8 pieces. (the total weighed in as exactly 800g for me). Divide into 8 for small burgers and 6 into larger ones.
- Knead each bun to make bun shape and also to warm up the flour.
- Place on parchment lined baking sheet.
- Rise for 90 minutes in warm place. (NOTE: This rise can take less or more time.. up to 3 hours. Watch this and they should look about the size of buns before you move on. Also, remember that there eggs in this, so use your own judgment with USDA guidelines on allowing to sit out).
- Preheat oven to 375.
- Use remaining egg and water to gently brush bun tops right before putting into oven.
- Bake for 16 minutes on center rack.
- Keep a close eye on them. The tops should appear golden brown and they should be looking like buns.
- Adjust time as necessary and remove when looking good.
- Remove and allow to cool.
- Category: Baking
- Method: Baking
- Cuisine: Frenche
Keywords: Brioche Buns