Ingredients for Brioche Burger Buns
- 1 kg flour
- 260-80 luke warm milk
- 14 g yeast (two bustines/packs)
- 4 eggs
- 250 or 1 stick room temp. butter
- 1 tsp sugar
- 2 tsp os salt
Cooking Instructions for making Brioche Burger Buns
First up, warm up 250 ml of milk into the microwave until it’s warm (not hot), then add 2 packs of instant yeast (14g) and 1 tsp of sugar. Set that aside for 8 to 10 min until it’s bubbly or fluffly.
In a bowl, whisk 4 eggs and set them aside. At the same time, prepare your butter (if it’s cold, put in the microwave for 2 minutes)
In a different(bigger bowl), put the flour and 2 tsp of salt. Then, make a well into the bowl and add the yeast mixture and the beaten eggs, and mix by hand or stand mixer.
Gradually add the butter (one tablespoon at a time) and constantly mix. It would definitely be better with stand mixer, but I did it by hand. Once all done, kneed the dough for 10 to 15 minutes well and let it rest for 1h.
After one hour, it should have doubled in size. Measure the dough so you can have 12 buns. Mine was 1685gr, which was divided into 12 pieces, making it 140gr per bun.
Once you’ve formed the buns, let them rest for another 30 minutes before baking with a damp towel. After 30 minutes, they should have doubled in size.
Layer them in egg wash and put them in the oven for 30 to 35 minutes at 175°C or 350 F.
Tip: if in case your buns come out a little harder on the surface, please make sure to cover them with a damp towel after baking immediately for half a minute up to one minute by constantly checking them so they don’t become soggy rather soft. That helps with softening the surface.
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