BRIOCHE BURGER BUNS
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Mmmmm Burgers….. They are a staple for summer BBQs, who does not like Burgers? Ok ok I know they might not be the cup of tea of everyone but the majority of people love them. That’s why I think these Brioche Burger Buns are the best, so soft, buttery, and mouth-watering.
I am such a sucker for home baking, I have always preferred to make and bake as much as I can instead of buying it in the shop. I know I know, store-bought burger buns will save you time, but they are packed with fillers preserves, and nasty stuff that you don’t want in your system. So plan ahead your BBQs and make your own or baked them in advance. Moreover, you can freeze them and they will work just as fine as freshly baked.
For quite some time I have been looking for a nice burger bun recipe, I tried lots but always end up too hard or flat, crumbly, etc. So I came across this recipe. The original Brioche Burgers Buns call for way too much butter than what I use. However, I decided to use less fat in the recipe, these buns turn out perfect! still buttery, rich, and soft bun. So stay with me, trust the recipe and give it a chance and you will be surprised.
As you may see these Brioche Burger Buns are not Gluten-free. Why? well, my husband and kids don’t have an intolerance to gluten, so I make them for them. However, I am developing a Gluten Free Brioche Burger Bun, which will be posted soon enough. Although I am not coeliac myself, I have an intolerance to gluten and wheat. What I do from time to time when eating these delicious buns is take gluten aid pills, which help me to digest better my meal.
Ok enough chit-chat, let’s get into it.
HOW TO ADD EXTRA SOFTNESS TO THE BRIOCHE BURGER BUNS?
By including Tangzhong in the recipe you will achieve buns much softer and fresher for more days. Tangzhong is a Chinese word that technically means water roux a paste of flour cooked in water or milk which is used to improve the texture of bread, making it soft and fluffy. For this paste, you need to cook the flour and water/milk at 65°C which causes its starch to gelatinize. So you are basically cooking the dough that will add moisture and softness to the bread.
I highly suggest using a stand mixer for this recipe or a hand mixer with a dough hook, but feel free to make the Brioche Burger Buns dough by hand. It will take you a little muscle work to have the smooth and soft texture that the dough requires.
Find a warm spot draft-free in your kitchen, you will need it for the proofing. As I mentioned in another post my house is pretty cold and my kitchen as well. Therefore, what I did was put a bowl with boiling water from the kettle, into the off oven while the proofing is happening, so I didn’t have to wait for ages for the dough to rise. Additionally, you can turn on the light in the cold oven to create a warm environment, but it might take longer than having the hot water bowl. Or if you have a proofing or fermenting box you are good to go.
Having said this, let’s get you to it.
Hope you enjoy my recipe and give it a go, paired with My low carb lean beef burgers snap a picture and tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.
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WANT MORE SUMMER/CAMPING/PICNIC RECIPES?
Moroccan Turkey Lamb Kofta
BBQ or Air Fryer Beef Burger
Zucchini Fritters
Alfalfa Sprouts at Home
Gluten Free Focaccia Bread
Low Fat Chimichurri Sauce
Protein Magnum Ice Cream Bars
BRIOCHE BURGER BUNS
Course: Dinner, Lunch, RecipesCuisine: American, FrenchDifficulty: Medium6
servings15
minutes1
hour30
minutes304
kcal16
minutes2
hours1
minuteThese are the best soft buttery delicious brioche burger buns, this recipe is also perfect for pulled beef/pork sandwiches or sloppy joes.
Ingredients
- Tangzhong:
20g Organic Bread Flour, unbleached (2 tbsp) (aka strong white flour)
27g Water (2tbsp)
60g Dairy-free milk (4 tbsp)
- Dough:
120g Whole milk or dairy-free milk (½ Cup) (30C (95F))
9g Instant yeast (1tbsp) or 12g active dry yeast
320g Bread Flour (2 ½ Cup) (aka strong white flour)
7g Pink Himalayan salt finely ground (1 Tsp)
35g Sugar (2 ½ tbsp) (optional)
1 large Whole egg
1 large Egg yolk
42g Unsalted butter (3 Tbsp) (softened)
- Egg Wash:
1 Whole egg
splash Whole milk or dairy-free milk
Directions
- Tangzhong:
- In a medium, pot adds the water, non-dairy milk, and flour and mix until smooth, then place on the stove at medium heat keep whisking until the mixture thickens about 30sec to a min. This will make a much softer and fluffier bun.
- Dough:
- Warm up the milk up to 30C, place in a bowl and add 1 tbsp of sugar and yeast, mixed and set aside in a warm place for 5 to 10min until is fully frothy on top, so now our yeast it’s activated.
- On the bowl of a free-standing mixer add your bread flour, and the rest of the sugar, mix well, and then add the salt, mix again. Set your dough hook into your stand mixer and bowl in place.
- Now turn on your stand mixer on a low speed and add your yeast mixture and mix for a few seconds, now add your tangzhong followed by your egg and egg yolk at room temperature. Turn up the speed to a medium-low until fully incorporated you might need to help yourself with a spatula and scrape a few times the sides of the bowl.
- After all the ingredients are incorporated together add your butter 1 tbsp at a time, wait until each tbsp of butter is fully incorporated in the dough to add the next one. Keep mixing for a further 8 min until the dough it’s nice and smooth and starts to come off the side of the bowl.
- Now transfer the dough to a work surface and form a ball by pulling the sides to the middle of the dough, then using your hands to finish to form a nice ball. Place in a previously oiled bowl and cover with a clean damp cloth or kitchen towel.
- Place in a warm area for 1.30 to 2 hrs (my house is pretty cold so I boil some water and poured into a bowl and place it in the top oven beside the dough this will create a warm and humid environment for the dough to rise up.
- When the time is up your dough should be double in size. Now punch your dough to let the air out and transfer to a work slightly floured area.
- Now divide your dough into 6 pieces using a bench scraper and a kitchen scale, each bun should weigh the same about 110g roughly.
- Now time for forming the balls. Take one of the 6 pieces and take a corner and pull to the center repeat until you see a shape of a ball then place the top part of the ball on your work surface and place your two pinkies around the ball and pull towards you to create some tension on the top layer of the dough, rotate the ball couple of times, now you can place the dough on a prepare baking sheet with slightly grease parchment paper or greaseproof paper, and repeat with the other 5 pieces. Separate them one to each other for about 2 inches o 5cm so when they rise and bake don’t touch each other.
- Place a tray big enough on top so the buns don’t dry out and will have enough space to grow without touching the sides and top of the tray.
- Place the tray at room temperature for 1 to 2 hours or until double, I used the trick of the oven and the bowl with boiling water again.
- Now time to bake the buns. Preheat the oven to 190 C or 375 F. Meanwhile prepare your egg wash with a silicone brush or any cooking brush you have, brush carefully the egg wash onto the buns and when the oven has reached the temperature needed bake them for 16 to 18min or until golden brown. When the time is up you can brush them with melted butter if you wish, I didn’t. Just wait a few minutes before transferring them to a wire rack to fully cool down.
Nutrition Facts
6 servings per container
- Amount Per ServingCalories304
- % Daily Value *
- Total Fat
8.8g
14%
- Saturated Fat 0.8g 4%
- Cholesterol 72mg 24%
- Sodium 112.4mg 5%
- Potassium 17.1mg 1%
- Total Carbohydrate
48.9g
17%
- Dietary Fiber 1.8g 8%
- Sugars 6.6g
- Protein 9.4g 19%
- Vitamin A 2%
- Calcium 4.4%
- Iron 1.3%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
