The recipe for my super soft Brioche Burger Buns. This recipe uses a slightly sweeter bread dough to achieve that light and bouncy texture inside, with a lovely, golden shine on the outside.
Just a quick little recipe for these Brioche Burger Buns as requested! Check out the 'tips & tricks' section below before you start baking - these will make a big difference to the finished product. It also includes tips that can be applied to most bread baking, so it'll be handy to learn a little about that too! I will definitely be posting more bread recipes so if you love this one then keep an eye out.
We had these burger buns fresh out of the oven with some home made burgers made by my Dad. They were DELICIOUS! The next day we sliced them, popped them in the toaster for a few seconds and enjoyed them with some crispy bacon. Also delicious.
This recipe is for 8 burger buns, but is easily halved or double, so make as many as you want!
Happy baking & enjoy!
RECIPE
Ingredients:
This recipe makes 8 burger buns.
For the scones:
- 240ml warm water
- 3tbsp warm milk
- 2tsp dry active yeast
- 2.5tsp caster sugar
- 2 eggs
- 360g strong white bread flour
- 40g plain flour
- 1.5tsp salt
- 2.5tbsp butter (softened)
- sesame seeds (optional)
You will need:
- 2 baking trays
- 1 deep pan
- dough scraper (or sharp knife)
Method:
- In a bowl, whisk together the warm water, warm milk, yeast and sugar.
- Stand mixer: Add both flours, salt and butter to the bowl of the stand mixer. Use the paddle attachment to mix the ingredients together until it resembles bread crumbs. By hand: Add both flours, salt and butter to a large bowl and use your fingertips to rub the ingredients together to resemble bread crumbs.
- Beat 1 egg. Stir the yeast mixture into the flour mixture, along with the beaten egg, until combined.
- Stand mixer: mix on medium for 5-7 minutes to knead, until the mix forms a dough and comes away from the sides of the bowl. It should have a smooth, slightly sticky consistency. By hand: on a floured surface, knead the dough for 10-12 minutes (check my 'tips & tricks' section below for a how-to on kneading!). Once properly kneaded, the dough should no longer be sticking to your hands, but should be smooth and feel slightly sticky to the touch.
- Bring the dough together to form a ball, and place it in a well-oiled bowl covered with a damp tea towel for the first prove. Leave in a warm spot for 2-3 hours until the dough has roughly doubled in size and is light and airy.
- After the first prove, grease the base of 2 baking trays. Lightly dust your work surface with flour (don't use too much - check out the tips to find out why).
- Tip the dough out, and using a floured dough scraper (or a sharp knife if you don't have one), divide the dough into 8 equal parts - I like to measure to ensure they're uniform, but feel free to just take a guess!
- Flatten each piece out. Gather the edges and pinch them together in the centre to seal the dough. Flip each one over, cup both hands gently around the dough, and shape into nice round burger bun.
- Place 4 burger buns evenly spaced out on each baking tray. Cover, and leave to prove for a second time in a warm spot for 1-2 hours. They should rise a little.
- When the second prove is almost complete, preheat your oven to 200C/180C Fan. Place an empty pan in the bottom of the oven. Beat the remaining egg.
- After the second prove, brush the top of each bun with the egg wash and sprinkle the sesame seeds on top.
- Just before the burger buns go in the oven, poor (roughly) 200ml of cold water into the hot pan in the base of your oven to create steam.
- Place the burger buns in the oven and bake for 18-22 minutes - they should be a lovely golden colour on top!
- Remove from the oven and transfer to a cooling rack to cool completely. Slice them in half and assemble your burgers!
These burger buns will last up to 2 days in an airtight container or ziplock bag. I would recommend putting them in the toaster for a few seconds if you're not eating them on the day you baked them, this will just soften them back up!
They can also be frozen once baked and completely cooled.
Tips &Tricks
Yeast:
- The yeast is the thing that allows the bread to rise during proving periods.
- The warmth activates the yeast, so make sure you warm up the liquids, but don't heat them up too much as it will kill the yeast.
Kneading:
- Kneading develops the gluten and allows the dough to become stretchy and smooth. Without kneading, your dough will not rise whilst proving.
- To knead by hand: On a floured surface, push the dough away from you with one hand, whilst pulling towards you with the other (don't push/pull enough to tear the dough though!). Bring the dough back together and repeat this action for 10 minutes. The dough will be properly kneaded when your hands are free from dough!
Proving & Shaping:
- Before leaving your dough to prove, make sure that it isn't covered in flour. This will make the edge of your dough crisp up and prevent it from rising.
- Be patient. Allow your dough to rise properly for best results. Follow the timings in the method until the dough has doubled in size.
- Proper proving periods will give you that light and airy texture that you expect from a burger bun.
- When shaping each burger bun, use just enough flour to stop the dough from sticking. Too much flour and, again, it may prevent the dough from rising on the second prove, and may also make sealing the dough difficult.
Baking:
- Don't miss out the step with hot pan and cold water!
- This is one of the best things i've learnt about baking bread. The steam with help the buns stay soft and light, whilst giving them a nice rise.
If anyone is struggling with measurements, check out my conversion charts - these are really handy for any recipe, so save or print them so you have them to hand for any tasty treat you bake.
If you try out this recipe for yourself, please send over a picture of the finished product and let me know how it tastes and what you had in your burger buns! Share this recipe with your family and friends because anyone can do it!
Please leave a rating below, let me know if you found this recipe easy to follow, and ask any questions you might have - i'll get back to you! Suggestions for other recipes are also welcome.
Give my social media accounts a follow so you don't miss any new blog posts, recipes or extra content (you can also contact me easily on there!).
Until next time,
Abby x
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