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“Brioche Buns”

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It’s summer time and everybody is having cook outs. Some do this and some do that, but everybody does burgers at least once. You can have the best burger in the world, but if you put it on a weak bun that’s dry as sawdust, or is too soft, or too crusty, it can ruin the whole thing.

I looked around and tried various recipes, and couldn’t find one that i liked. Some were alright, but just not able to handle a big, juice, fatty burger. So I took things into my own hands and made a bunch of adjustments. I’ve used this bun for everything from sausage, to burgers, to pulled pork and it is everything I’ve always wanted in a bun! This could also work as something smaller for individual dinner rolls.

As always, going by weight makes all the difference in accuracy.

 

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Ingredients:

237 g 107 Degree Water (any hotter and you’ll kill the yeast)

45 g Warm Milk

9.6 g Dry Yeast

37.5 g Sugar

2 eggs (one for the dough and one for the egg wash)

381 g Bread Flour

43 g A.P. Flour

8.5 g Kosher Salt

85 g butter (diced)

 

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Combine the water, milk, yeast, and sugar and let sit for about 5 minutes until it’s nice and foamy.

 

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Using the paddle attachment, mix the bread flour, A.P. flour, salt, and butter and mix on medium low until it resembles pea sized crumbs.

 

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Add your wet mixture and one egg and, still using the paddle, bring the dough together.

 

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Cover the bowl with a hot towel and allow to rise until doubled. It may take anywhere from 2 hours to 4 hours depending on where you live and the time of year.

 

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Once it’s doubled, punch it down and weigh your dough. Take your dough and divide it into 8 equal portions.

 

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Flatten each piece and pull the sides together until they’re all together, then flip it over, seam side down. Using your hands, twist the bottom of the dough until it’s a nice ball.

 

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Place each ball on a parchment lined tray, about 2-3” apart.

Cover lightly, and allow to rise to about double again.

 

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Once the balls have doubled, take your remaining egg, and add 3T of water to it. Whisk together to make your egg wash. Using a brush, brush the buns to be all over being sure to get all of it. This is what gives it that beautiful brioche shine.

Bake at 400 degrees fahrenheit, with a heated pan with ice in the pan in the oven as well. Bake for about 25 minutes or until they’re golden brown.

 

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Beautiful, shiny, soft, but strong enough to hold up to fat, which we all know is flavor!

 

Tools used in this post:

KitchenAid Artisan Design 5-Quart Stand Mixer, Antique Copper

Bench Scraper

Kitchen Scale

 

[amd-zlrecipe-recipe:15]

      

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