Making Brioche Burger Buns

Brioche burger buns are known for their rich, buttery flavor and soft, tender crumb. These buns are perfect for gourmet burgers or any sandwich that calls for a little extra indulgence. This recipe yields six beautifully golden brioche buns, enriched with eggs and butter, and finished with an egg glaze for a shiny, golden appearance.

Preparation and Baking Times

• Preparation Time: 25 minutes
• First Rise: 1.5 to 2 hours
• Shaping: 10 minutes
• Second Rise: 1 hour
• Baking Time: 15-18 minutes
• Cooling Time: 20 minutes
• Total Time: 3.5 to 4 hours

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Digital kitchen scale (optional, for more precise measurements)
• Whisk
• Dough scraper or spatula
• Stand mixer with dough hook attachment (optional, but recommended)
• Clean kitchen towel or plastic wrap
• Baking tray
• Parchment paper
• Pastry brush
• Small saucepan (optional, for melting butter or warming milk)
• Wire cooling rack

Ingredients

For the Dough

• 350g strong white bread flour (about 2 3/4 cups)
• 7g instant yeast (about 2 1/4 teaspoons)
• 30g sugar (about 2 1/2 tablespoons)
• 1 teaspoon salt
• 120ml warm milk (about 1/2 cup, at 38°C/100°F)
• 2 large eggs, room temperature
• 75g unsalted butter, softened (about 5 tablespoons)

For the Egg Glaze

• 1 large egg
• 1 tablespoon water or milk
• Pinch of salt (optional, for a shinier glaze)

Nutritional Information (Per Bun)

• Calories: Approximately 320 kcal
• Protein: 9g
• Carbohydrates: 42g
• Fat: 14g
• Fiber: 2g
• Sodium: 300mg

Step-by-Step Instructions

1. Preparing the Dough

1. Mix the dry ingredients:
   • In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour, instant yeast, sugar, and salt until well combined.
2. Add the wet ingredients:
   • In a separate bowl, whisk together the warm milk and 2 large eggs until well combined.
3. Combine the ingredients:
   • Gradually add the wet mixture to the dry ingredients, mixing with a dough scraper or spatula until a shaggy dough forms.
   • If using a stand mixer, attach the dough hook and begin mixing on low speed. If mixing by hand, transfer the dough to a lightly floured surface.
4. Incorporate the butter:
   • Gradually add the softened butter to the dough, a little at a time, while continuing to knead. This process may take about 5-7 minutes with a stand mixer or 10-12 minutes by hand. The dough should become smooth, glossy, and elastic, but slightly sticky.
   • If the dough is too sticky to handle, add a little more flour, but avoid adding too much to maintain the lightness of the brioche.
5. First rise:
   • Shape the kneaded dough into a ball and place it in a lightly greased mixing bowl.
   • Cover the bowl with a clean kitchen towel or plastic wrap.
   • Allow the dough to rise in a warm, draft-free area for 1.5 to 2 hours, or until it has doubled in size.

2. Shaping the Buns

1. Divide the dough:
   • Once the dough has risen, punch it down gently to release any trapped air.
   • Turn the dough out onto a lightly floured surface and divide it into six equal portions. Each portion should weigh approximately 90g to 100g for evenly sized buns.
2. Shape the buns:
   • Shape each portion into a smooth ball by pulling the edges of the dough to the center and pinching them together.
   • Roll the dough balls between your palms or on the work surface to form a tight, smooth surface.
   • Place the shaped dough balls on a baking tray lined with parchment paper, spacing them evenly to allow room for rising.
3. Second rise:
   • Cover the buns loosely with a clean kitchen towel or plastic wrap and let them rise for 1 hour, or until they have puffed up and nearly doubled in size.

3. Preparing and Baking the Buns

1. Preheat the oven:
   • About 15 minutes before the buns are finished rising, preheat your oven to 190°C (375°F) or 170°C (340°F) for fan-assisted ovens.
2. Prepare the egg glaze:
   • In a small bowl, whisk together 1 large egg with 1 tablespoon of water or milk and a pinch of salt (optional).
   • Using a pastry brush, gently brush the tops of the risen buns with the egg glaze. This will give them a beautiful golden-brown finish.
3. Bake the buns:
   • Place the baking tray in the preheated oven and bake the buns for 15-18 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
   • If you have a kitchen thermometer, the internal temperature of the buns should reach 90-95°C (194-203°F).
4. Cool the buns:
   • Once baked, remove the buns from the oven and transfer them to a wire cooling rack.
   • Allow the buns to cool completely before slicing and serving.

Additional Tips and Variations

• Storing: These buns can be stored in an airtight container at room temperature for up to 2 days. For longer storage, freeze the buns individually wrapped in plastic wrap and then in a freezer-safe bag. Defrost at room temperature or reheat in the oven.
• Enriched Dough: Brioche dough is naturally enriched with butter and eggs, giving it a tender, rich crumb. For an even richer dough, you can increase the butter to 100g (about 7 tablespoons), but be prepared for a softer dough that may require more careful handling.
• Seed Topping: For a variation, sprinkle sesame seeds, poppy seeds, or everything bagel seasoning on top of the buns after applying the egg wash.
• Milk Substitute: You can use plant-based milk such as almond or oat milk instead of dairy milk for a dairy-free version, though the flavor will be slightly different.