Brioche burger buns

Brioche burger buns

By
From
B.I.Y. Bake It Yourself
Makes
8–12

For years I ate burgers in normal white bread buns. If I was feeling adventurous, I’d get those with a few sesame seeds sprinkled on them (woo hoo). But then I tried brioche buns and my life changed. Nothing compares to the sweet, buttery, absorbent, fluffy goodness of a brioche bun soaked in burger juice. Make these for your next barbecue and you’ll never look back.

Ingredients

Quantity Ingredient
400g strong white bread flour, plus more to dust
100g plain flour
2 teaspoons table salt
1 tablespoon ‘quick’ yeast
60g caster sugar
125ml whole milk
4 large eggs, lightly beaten, plus 1 extra, lightly beaten, to brush
200g unsalted butter, at room temperature, cut into 1 cm cubes

Tool kit

Quantity Ingredient
stand mixer fitted with dough hook, (optional)
2 baking trays or sheets
pastry brush
wire cooling rack

Method

  1. Place the dry ingredients in the bowl of a stand mixer, or just in a bowl, putting the salt and yeast on opposite sides of the bowl. Mix in the milk and 4 eggs with a wooden spoon until everything is incorporated. You should get a sloppy, wet dough.
  2. Knead, in a stand mixer fitted with a dough hook or by hand on a well-floured surface, adding the butter a few cubes at a time, for 10–15 minutes. It is messy, but persevere until the dough is stretchy.
  3. Transfer the dough to a bowl, cover with cling film and leave at room temperature for 1–2 hours or until doubled or tripled in size.
  4. Turn out on to a floured surface and knock back by folding the dough in on itself for a few minutes. Divide into 12 portions (if you want to be exact about it, weigh the dough and divide it by 12). Roll each piece up into a ball on a lightly floured surface and place the buns on 2 baking trays or sheets lined with baking parchment. The more you work this dough, the more the butter will melt in it from the heat of your hands, so don’t hang about.
  5. For the second prove, prop one tray on top of the other using herb jars as ‘pillars’. Cover the trays with a plastic bag. You might want to prop up the top tray with herb jar pillars to stop the plastic from touching the dough; it should form a tent. Leave to rise for 2 hours.
  6. Preheat the oven to 200°C and take the bag off the trays. Brush each roll with egg and bake for 20–25 minutes or until golden brown. Now, this is enriched dough, so keep half an eye on the colour as the buns will burn easily.
  7. Take out and cool on a wire rack, then cut in half and shove a really dirty burger in!

Note

  • This recipe has a level 1 (beginner) difficulty.

Extras

  • Brioche makes amazing bread and butter pudding, if it lasts that long.

    Try mixing 100 g of chocolate chips into the dough, or loading it with dried fruit. I’m not saying it’ll change your life, but I reckon you’ll be happier to be alive once you can make this. (Just don’t eat these with burgers!)

    These buns are especially good with my dad’s burger salsa. Finely chop and mix together 500 g vine tomatoes, ½ red onion, ½ cucumber, deseeded and peeled, a large bunch of coriander and 1 red chilli. Stir in 1 crushed garlic clove, 2 teaspoons caster sugar, 2 tablespoons olive oil and 3 tablespoons white wine vinegar and season with sea salt and freshly ground black pepper.
Tags:
Great British Bake Off
Baking
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