Another baking masterpiece by David…these brioche burger buns are simply delicious! He’s made them a few times now and has them down to a fine art.
When I know that we’re planning to have burgers, I’ve always tended to make sure I buy brioche buns to have with them, however, no need now as we have this recipe for making our own.
The end result is six delicious buns – shiny on the outside and beautifully soft and light on the inside.
Tips
- The steam created by the bowl of water in the first 10 minutes of baking will help to create a lighter texture and a good crust. However, you can bake these buns without the steam, and still achieve a good result.
- These buns can easily be frozen.
- Enjoy with your favourite burger and a side of chunky oven chips that can be found within the links below.
- They’ll also be good as a side with homemade soup, or as a sandwich with your favourite fillings – the links to our soups are also below.
Other Recipes
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Ingredients
- 80g salted butter softened, plus extra for greasing
- 20g white sugar
- 2 tsp dried instant yeast
- 80ml milk
- 150ml lukewarm water
- 450g strong white bread flour, plus extra for dusting
- 1.5 tsp salt
- 1 egg
- 1 egg yolk, lightly beaten
- olive oil, for greasing cling film
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Instructions
- Grease a bowl and set aside. Line a baking tray with baking paper and set aside.
- Place the sugar, yeast, milk and water in a jug – note: the water needs to be lukewarm (around 37°C) – stir to mix then leave to stand for 3 minutes. David tests the temperature using our Thermapen.
- If using a stand (food) mixer, pour in the yeast mixture and then add the flour, salt, butter and egg and knead for 10 minutes. If kneading by hand, knead for 10 to 15 minutes, until the dough feels soft and bouncy. Transfer the dough into the prepared bowl, cover with cling film lightly greased with olive oil and set aside in a warm place to prove until doubled in size (approx. 1 hour).
- Transfer the reserved dough onto a lightly floured work surface. Divide the dough into 6 equal portions (approx. 133g each) and shape each portion into a bun. Transfer the buns onto the prepared baking tray, leaving a space between each bun to allow for rising, then cover again with the lightly greased cling film and set aside to prove for a further 20 minutes.
- Preheat the oven to 200C fan.
- Brush the buns with egg yolk. Place a small ovenproof bowl with water into the bottom of the oven (see Tips). Bake the buns for 10 minutes then remove the bowl of water and bake the buns for a further 10 minutes until cooked and golden brown. Transfer onto a wire rack to cool before serving.
Brioche Burger Buns
Ingredients
- 80g salted butter softened plus extra for greasing
- 20g white sugar
- 2 tsp dried instant yeast
- 80ml milk
- 150ml lukewarm water
- 450g strong white bread flour plus extra for dusting
- 1.5 tsp salt
- 1 egg
- 1 egg yolk lightly beaten
- olive oil for greasing cling film
Instructions
- Grease a bowl and set aside. Line a baking tray with baking paper and set aside.
- Place the sugar, yeast, milk and water in a jug – note: the water needs to be lukewarm (around 37°C) – stir to mix then leave to stand for 3 minutes. David tests the temperature using our Thermapen.
- If using a stand (food) mixer, pour in the yeast mixture and then add the flour, salt, butter and egg and knead for 10 minutes. If kneading by hand, knead for 10 to 15 minutes, until the dough feels soft and bouncy. Transfer the dough into the prepared bowl, cover with cling film lightly greased with olive oil and set aside in a warm place to prove until doubled in size (approx. 1 hour).
- Transfer the reserved dough onto a lightly floured work surface. Divide the dough into 6 equal portions (approx. 133g each) and shape each portion into a bun. Transfer the buns onto the prepared baking tray, leaving a space between each bun to allow for rising, then cover again with the lightly greased cling film and set aside to prove for a further 20 minutes.
- Preheat the oven to 200C fan.
- Brush the buns with egg yolk. Place a small ovenproof bowl with water into the bottom of the oven (see Notes). Bake the buns for 10 minutes then remove the bowl of water and bake the buns for a further 10 minutes until cooked and golden brown. Transfer onto a wire rack to cool before serving.
Notes
- The steam created by the bowl of water in the first 10 minutes of baking will help to create a lighter texture and a good crust. However, you can bake these buns without the steam, and still achieve a good result.
- These buns can easily be frozen.
- Enjoy with your favourite burger and a side of chunky oven chips that can be found within the links below.
- They'll also be good as a side with homemade soup, or as a sandwich with your favourite fillings - the links to our soups are also below.
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