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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 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 of too hard or flat, crumbly etc. So I came across with this recipe. The original Brioche Burgers Buns calls for way to much butter than what I use, but I decided to use less and they turn out perfect, so bear with me, you need to give a go and you will be surprised.
As you may see these Brioche Burger Buns are not Gluten-free but I will try to make them free form and post it soon. I am not celiac person myself but I have certain intolerance with gluten and wheat, so what I do when eating these delicious buns is take a gluten aid pill, that helps me to digest better my meal.
Ok enough chit chat, let’s get into it.
Now, you will see the recipe calls for a tangzhong, but what it is that?
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 tangzhong the flour is cooked at 65°C in the liquid which causes its starch to gelatinize. Tangzhong , it is basically a cooked 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 and draft-free in your kitchen, you will need it for the proofing. As I mentioned in another post my house it 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 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 done, just go with it.
After all, this been said 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 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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This is my recipe for Brioche Burger Buns. If you like the recipe then consider sharing it with other Burger and BBQ lovers on social media.
BRIOCHE BURGER BUNSCuisine: FrenchDifficulty: Medium
20 g Bread Flour (2 tbsp)
27 g Water (2tbsp)
60 g Dairy-free milk (4 tbsp)
120 g Whole milk or dairy-free milk (½ Cup) (30C (95F))
9 g Instant yeast (1tbsp)
320 g Bread Flour (2 ½ Cup)
7 g Pink Himalayan salt finely ground (1 Tsp)
35 g Sugar (2 ½ tbsp)
1 large Whole egg
1 large Egg yolk
42 g Unsalted butter (3 Tbsp) (softened)
- Egg Wash:
1 Whole egg
splash Whole milk or dairy-free milk
- In a medium pot add the water, milk and flour and mixed 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.
- 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, 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 the 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 start 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 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 it is pretty cold so I boil some water and poured on a bowl and place it in the top oven beside the dough this will create a warm and humid environment to the dough rise up.
- When the time is up your dough should be double on 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 weight 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 the 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 at 190 C or 375 F. Meanwhile prepare your egg wash and with a silicone brush or any cooking brush you have, brush carefully the egg wash onto the buns and when the oven has reach 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.
6 servings per container
- Amount Per ServingCalories304
- % Daily Value *
- Total Fat
- Saturated Fat 0.8g 4%
- Cholesterol 72mg 24%
- Sodium 112.4mg 5%
- Potassium 17.1mg 1%
- Total Carbohydrate
- Dietary Fiber 1.8g 8%
- Sugars 6.6g
- Protein 9.4g 19%
* 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.