This is the easiest brioche buns recipe for a perfect homemade burger. Soft and fluffy, topped with a golden crust covered in sesame seeds. Picture these buns filled with melted cheese, roasted veggies and your favourite burger paired with a cold drink and surrounded by friends, what else would you need? 😊
Recipe
How much time do you need?
Preparation time: 20 min
Cooking time: 40 min
Proofing time: 2 hrs
Total time: 3 hrs
Material:
Baking tray
Spatula
Stand mixer (or your hands)
2 lts bowl
Small and medium bowls
Kitchen towels
Cling wrap (film)
Baking paper
Rolling pin
Ingredients
For the bread starter: This will make the crumb softer and fluffier
25 grs bread flour
60 ml cup whole milk
60 ml water
For the bread dough:
320 grs bread flour '00'
55 grs cup white sugar
3 grs teaspoon salt
1 egg (at room temperature)
125 ml warm whole milk (15 secs in microwave if it was refrigerated)
60 grs unsalted butter, at room temperature (20 secs in microwave if it was refrigerated)
1 packet active dry yeast (8 grs)
If you wish to make this recipe using sourdough starter, follow the recipe of my Sourdough Brioche Bread and instead of shaping the dough into one big loaf, divide into 8 small balls. Proof for 4-6 hours before baking them.
Finishing:
Egg wash (2 tablespoons of milk and 1 egg beaten) for brushing
Sesame seeds
Tip: The mixture of egg and milk will help the sesame seeds stick to the buns. If you use only milk, the seeds will later on fall off ☹
Method:
Make the starter:
In a small saucepan, whisk together flour, milk and water. Bring to a simmer, whisking continuously until mix has thickened, about 6 to 8 minutes. Pour into a small heatproof bowl, cover with plastic wrap and set aside to cool slightly. It should reach at least ~30°C before using it.
Make the bread dough:
In a large bowl, combine flour, sugar, yeast and salt, and mix well. Add the egg, milk (~30°C) and cooled starter mix (~30°C or less, otherwise you risk killing the yeast). Knead the mixture until it comes together, and continue for another few minutes. Add butter and knead for another 10 to 15 minutes until the dough becomes uniformly smooth. It's always better to knead this dough with a standing mixer as the step of integrating the butter can be tricky. You can use your hands if you don't have a standing mixer. You might think 'it's not coming together, it's not coming together!!' be patient, it will do.
When you have obtained a smooth and not too sticky dough, place it in a buttered bowl. Cover with plastic wrap.
Let the dough rise until it has doubled in size, about 50 minutes at 25-28 degrees Celsius.
If you live in a cold place or you’re in the middle of winter, you can create a 'homemade proofing area':
Use the oven with the door cracked open, the light will create an environment of around 25 to 30 degrees C.
Use an old-fashioned incandescent bulb. They heat up the surrounding area really quick, also reaching temperature of around 25 to 32 degrees C.
Butter a baking tray or line with baking paper. I use a baking pan that measures approximately 20 x 35 cm.
Once the dough has doubled, remove the dough ball from its bowl and punch it down to release the air. Divide the ball of dough into 8 equal parts, forming the parts into smooth balls to shape the buns and place them in the baking tray, space each other 2-4 cm. Cover with plastic wrap and set aside to rise for another 50 minutes to 1 hour. Halfway through the proof, preheat oven to 170°C.
When the buns have risen again, remove the plastic wrap (carefully), brush the top of the buns with a mixture of whole milk and egg, sprinkle sesame seeds on top and bake for 35 to 40 minutes.
When the buns are done, remove from the oven and allow to cool in the pan for about 10 minutes, then transfer the buns to a wire rack for at least 30 minutes hour before using them. Enjoy!
Tip: These buns can be frozen. When you want to use them, simply let them thaw at room temperature for a couple of hours. Toast in a hot grill for 1 minute and they are ready to use. You won’t notice the difference; trust me, they taste as if they were freshly baked buns.
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