Brioche Burger Buns
Buttery and delicious Brioche Burger buns are the perfect accompaniment to a summer burger.
Ingredients
- 1 Tablespoon instant yeast
- ⅓ cup milk warmed
- 3 Tablespoons granulated sugar
- 5 large eggs room temperature and lightly beaten
- 1 ½ teaspoons salt
- 3 ¼ cup bread flour about 16.5 oz
- 12 Tablespoons unsalted butter room temperature cut into small chunks
- 1 large egg for egg wash
Instructions
Mixing the Dough/Rising
- In the bowl of a stand mixer (this dough requires a very long knead time, so I do not recommend making this by hand), add the yeast, slightly warm milk and sugar and mix together. Add in the eggs and salt and mix together. Add in the flour a cup at a time until a dough forms.
- Once the dough is formed and pulls away from the sides of the bowl, begin adding the chunks of butter into the center of the bowl and dough with the mixer running. Continue this way until all the butter has been added.
- Knead the dough with the dough hook for about 15-20 minutes. I like to set a timer to make sure I’m kneading the dough for the right length of time. This dough is enriched with a lot of eggs and butter which means it will take longer for the gluten to activate and requires a long kneading time. The dough will be very shiny and still look and feel a little sticky, though it should clear the sides of the bowl. There should be no clumps of butter. Everything should be well incorporated. You can check the dough using the windowpane test for a clearer picture if the dough is ready to rise.
- Grease a bowl or dough tub with a little oil and transfer the dough. Cover with plastic wrap and place in the fridge for the first rise. This rise will take a minimum of 6 hours. You can also leave the dough in the fridge up to 24 hours if this helps your schedule.
Shaping and Baking
- After the first rise, take the dough out of the fridge. Working quickly, turn the dough onto your countertop. Using a bench scraper or knife, cut the dough into 8 equal pieces. If the dough is sticky, add a pinch of flour to each roll. Shape each piece of dough into a ball and place on a parchment-lined baking sheet. Press down on the tops of the dough balls to flatten them out a little (this helps widen them to give you a better burger shape).
- Cover the dough and let rise for 1-2 hours. Because the dough is cold, the buns may take longer to rise. Your burger buns are ready when they have almost doubled in size.
- Preheat the oven to 375 degrees Fahrenheit. Crack an egg in a small bowl and add a teaspoon of water. Beat the egg and water together. Using a pastry brush, brush the tops of the buns with egg wash before baking for 15 minutes. Sprinkle with sesame seeds if desired.
- Allow the buns to cool completely before slicing, toasting and making a delicious burger!
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