Brioche Burger Buns Recipe

A good bun recipe is a must. And a Brioche Burger Bun will take any sandwich or burger to the next level. 

Rest Time: 2:20 - 2:50
Cook Time: 15-18 minutes 
Total Time:  ~3 hours 
Servings: 8 buns 

Ingredients 

• PLEASE try to use a scale and measure everything out for BEST RESULTS! U.S. Equivalents are avaialble but approximate. 

Dough Recipe

• 370 grams (or 3 cups) bread flour 
• 200 grams (or 3/4 cup + 1 tbs)  milk 
• 1 egg
• 70 grams (or 5 tbsp) unsalted butter (softed) 
• 35 grams (or 2 tbsp + 2 tsp) sugar 
• 6.5 grams (or 1 1/4 tsp) salt 
• 6 grams (or 2 tsp) Active Dry yeast 

Egg Wash

• 1 Egg 
• 1/2 tbs whole milk 
• 1/2 tbs water

Directions: 

1. In a separate bowl, combine the milk, yeast, and 5g(1tbs) of the sugar. Stir and let sit for 15 minutes until foamy and active. 
2. Whisk in the egg and remaining sugar into the yeast mixture.
3. In a separate large bowl, whisk together the flour and salt.
4. Pour the yeast mixture into the flour. Mix until a shaggy dough forms, then knead for 2–3 minutes until roughly combined. Cover and let rest for 20 minutes.
5. Add the softened butter to the dough. Knead for 13–15 minutes until the dough becomes smooth and elastic. Use the slap-and-fold method as needed.*
6. Transfer the dough to a clean bowl. Cover and let rise for 1-1.5 hours or until doubled in size.
7. Divide the dough into 8 equal portions. To shape, fold each piece inward from the edges, pinch the center to seal, then roll on a flat surface to tightned up the bottoms,.
   
8. Place shaped dough balls onto a parchment-lined baking sheet. Cover and let rise for about 1 hour, or until doubled and puffy.
9. In a small bowl, whisk together the egg, milk, and water.
10. On a parchemnt lined baking tray, place dough balls, cover and rest for an hour until doubled in size and plump. 
11. In a seperate bowl, mix together egg wash ingredients.
12. Brush the risen buns with egg wash. Bake at 375°F (190°C) for 15–18 minutes, or until golden brown.**
    

Notes

*When adding the butter to the dough, the dough may appear greasy or separated at first—this is normal. Do not add extra flour initially. Only add a small amount if, after 15 minutes of kneeding, the dough remains very sticky.

**Tip: Oven temperatures vary—keep an eye on the buns to avoid overbaking. Your buns might be done after 10-12 minutes. Look for a golden top on the buns. 

***When cover the dough to rest, I always like to keep a tight seal. You can do with with a plate or plastic first then a kitchen towel over it. 

**** PLEASE try to use a scale and measure everything out for BEST RESULTS! Coverting everything to the U.S. Equivalant doesn't awlays give the best results.