Most people love a good burger and I am absolutely one of them. A great burger requires a great burger bun. The problem is that the store-bought ones are usually just a step up from cardboard. Often when you try to bake your own they seem to turn out a bit heavy and with a hard crust. Enter this brioche burger buns recipe which solves all of those problems.
We love a good burger at home, but we don’t really have any great bakeries around where I live. All you can get is supermarket buns. In the later years, the quality of those buns has actually increased significantly, but it can never compete with an artisan bun made with love.
The history of burger buns
When you talk about the history of burger buns you have to talk about the history of burgers.
The first hamburgers surfaced in the United States around 1885. It’s not entirely certain who came up with the hamburger, there are several contenders.
Library of Congress credits Danish immigrant Louis Lassen as the inventor of the hamburger. Being a Dane, I like that story, but often a good idea doesn’t just come from one place.
His restaurant Louis’ Lunch doesn’t serve their hamburger in a bun though, but between two slices of bread. I guess it had to start somewhere. They still sell their burger to this day, using the original recipe. It would be really interesting to try it, but I haven’t really a plan to visit New Haven, Connecticut.
The invention of the burger bun is credited to the co-founder of White Castle Walter Anderson. Opposite the actual burger, most sources seem to agree on this fact. I’m sure the bun wasn’t as good as this one, though.
What is the brioche in the brioche burger buns recipe?
Brioche is a type of bread invented in France. It’s made with enriched dough.
An enriched dough is the opposite of a lean dough. It means that the dough has been made “richer” by adding one or more of either: milk, fat, eggs or sugar.
A common ratio of flour to butter in brioche is 2 to 1, but the more butter is added the more cake-like the texture becomes. That’s why the ratio in this dough is about 3.5 to 1 so that the texture is closer to bread.
The formula in this brioche burger buns recipe
The hydration in this bread is on the high side sitting at almost 73%, which means that the recipe relies heavily on building gluten in the dough to be able to hold its shape.
Weight
Ingredient
Baker's Percentage
180g
eggs
51.4%
40g
sugar
11.4%
75g
milk
21.4%
7g
active dry yeast
2.0%
350g
bread flour
100.0%
10g
fine salt
2.9%
That’s why you will need a stand mixer to make the dough. It can be kneaded by hand, but I wouldn’t recommend it.
It does require a bit of work to make these buns, but it is absolutely worth the effort.
I will usually make a double portion so that I can freeze buns so we can always get a homemade brioche burger bun when it strikes our fancy for a delicious burger.
The crust is soft and sprinkled with toasted sesame seeds.
The bun is light and fluffy and, when toasted, the buttery notes really come out and help take your burger to the next level.
It is a delicious bun, with both great taste and texture.
Please share this recipe for brioche burger buns on social media
This is my recipe for brioche burger buns. If you like the recipe please consider sharing it with like-minded burger lovers on social media.
If you make it and post it on Instagram, please tag me as @foodgeek.dk so I can see it. That would make me very happy.
Ad links! The links for equipment and ingredients in this recipe are affiliate links, which means I will receive a commission if you purchase the product.
topping, could be sesame seeds, poppy seeds, oat mealoptional
Egg wash
25gegg
25gmilk
Instructions
Take the butter and eggs out of the fridge and let them come up to room temperature.
In the bowl of your stand mixer, combine eggs, sugar, milk, and yeast and whisk them together.
With the dough hook attached, start the mixer on medium speed.
Add the salt and then add the flour little by little. Scrape down the sides of the bowl as needed.
When all the flour has been combined, start adding the butter little by little. Wait for it to be incorporated before adding more.
Keep mixing until the dough clears the sides (but not necessarily the bottom). Somewhere around 20-25 minutes.
Spray a container with nonstick spray and move the dough to the container. Cover it with cling film and put it in the fridge to retard for at least 2 hours. You can leave it in the refrigerator until the next day.
When you are ready to shape your buns get the dough from the fridge.
Put the molds on a baking sheet.
Measure out 90 grams (about 3 oz) of dough per bun (this fits my 10.5 cm/4 ⅛ inch mold).
Shape the bun pushing the side of the dough underneath the dough ball, turn it a little bit, and keep going to create a taut side on top.
Once the bun has an excellent surface tension, put it down on your unfloured kitchen counter and put your hand over the ball like a claw. The palm of your hand should be touching the ball lightly.
Move your hand in circles until you have a completely round ball.
Put it in the middle of your mold and cover it with a dishtowel.
Repeat with the remaining dough. It should make eight buns with maybe a little leftover.
Spray the buns lightly with oil and press them flat with your hand.
Cover with a dish towel and leave to proof somewhere warm until doubled, for about two hours.
Before the two hours are up, preheat your oven to 175°C/375°F/Gas Mark 4. Do not use fan assist.
Add a pan of boiling water to the bottom of your oven.
Prepare an egg wash combining the remaining egg and remaining milk.
Brush the buns with the egg wash.
Sprinkle with seeds if you want. For me, a burger bun needs toasty sesame seeds.
Add the pan to the oven and spray the sides of the oven with water.
Bake for five minutes. Remove the steaming pan and bake for another five minutes.
Check the internal temperature. It should be 96°C/205°F. Keep baking until it hits the right temperature.
Let the buns cool on a wire rack. They can be stored in a plastic bag, which will help the crust become soft. Store in the freezer for up to three months.
