We finally decided to bake our own Brioche burger buns in search of the perfect burger recipe. So the place to start is at the bun. Brioche buns are made with butter and milk. They should be soft, buttery and in our view slightly sweet.
When baked these are very soft but they don’t fall apart and provide enough support for the meanest burger. If you are worried about kneading the dough then don’t, just invest in a stand mixer and half the work is done.
The process is simple. Mix and get everything into a dough. Leave to stand in a warm place for a couple of hours, split into small dough pieces and leave to rise for another hour. Bake and then you have the most wonderful brioche buns. Try these with cream cheese…yumm!!
- 50g unsalted butter
- ¼ cup milk
- 1 cup warm water
- 3 tbsp honey
- 1 tsp sugar
- 2 tsp salt
- 3-4 cups strong white bread flour
- 2 eggs
- 1 sachet instant yeast
- Sesame seeds
- In the bowl of your stand mixer add the warm water, milk, honey, sugar and yeast.
- Mix well with a whisk and leave to stand for 5 minutes, the liquid will foam slightly.
- Add 1 cup flour, the salt and one egg. Mix well with a wooden spoon then add the next cup of flour.
- At this point you can switch on the stand mixer with the dough hook to knead.
- Continue adding the flour until the mixture has come together in a dough. (Tip, I find it sometimes easier to remove the dough from the machine, mix by hand then add back to the mixer).
- Once you have added all the flour leave the machine to knead for about 15 minutes. If need be remove the dough and kneed by hand. You will know the dough is ready when it is bouncy and when pressed down with the thumb, springs back up.
- At this stage place the dough in an oiled bowl, rub the outside with oil and cover with cling film. Cover with a tea towel and leave in a warm place for 2 hours. If you do not have a warm place put the bowl on a chair next to your oven on low heat.
- Once the dough has doubled in size you can remove it, place it on a floured worktop and cut into roughly 2 inch wide pieces.
- Form the pieces into balls and place on a baking tray lined with grease proof paper. Leave plenty of space between the dough as it doubles again.
- Cover again and leave for a further 1 hour - the dough will almost double in size.
- Whisk the remaining egg with 1 tbsp milk. Brush this milky egg wash all over the top of the buns, then sprinkle with sesame seeds.
- Bake at 180 Degrees C for around 15-17 minutes or until golden.