Brioche Buns

I like burgers. Like, really like burgers. If you don’t, I don’t trust you. Ha, kidding. Maybe. Because seriously, what’s not to like about a great patty, either meaty or veggie, sandwiched in a gorgeous bun, topped with everything but the kitchen sink, slathered in a nice, creamy sauce… Mmm.

But I digress. I’m here to talk about the humble burger bun and to bang the drum about one of my two favourite recipes that elevates the patty to new Himalayan heights. No further ado needed – enter stage right: brioche burger buns.

brioche buns

brioche buns

You’ll need:
500g strong white bread flour
50g granulated sugar
4 large eggs
4 tsp water
1 tsp salt
3 tsp instant yeast
250g butter, at room temperature
+ 1 extra egg for egg wash
+ poppy seeds or sesame seeds for topping, optional

Place all ingredients in the bowl of a stand mixer.
Combine well, using the paddle attachment, for approx 4 – 5 minutes.
Scrape the sides of the bowl for any sticky dough and switch to the dough hook attachment.
Knead on a low setting for 7 – 9 minutes, until dough is smooth and supple.
Leave in the mixer bowl, cover with plastic wrap and allow to sit at room temperature for 1 hour.
After 1 hour, place in fridge to chill for 2 hours. This will allow you to handle the dough much more easily when shaping into buns.
Remove from fridge and turn onto work surface.
Divide into 8 equal portions.
Shape into buns – flatten out into small discs, tuck the edges towards the middle, then flip over and shape (i) either using the technique for boule or (ii) create a claw-cage with your fingers and roll the buns on the work surface, until well sealed.
Place on a baking sheet lined with parchment paper or well oiled.
Cover with plastic wrap and allow to sit at room temperature until doubled in size. Expect 2 hours during the summer, more in other seasons, as the dough warms up from the fridge proofing.
Preheat oven at 160C.
Remove plastic wrap, brush with egg wash twice, sprinkle your seeds of choice and bake for 20 – 22 minutes, turning baking sheet once for even colour.

brioche buns

I always toast my buns before serving, as I find the dough always holds a burger and all the toppings together better that way. And just to give you the full picture, here’s what they’ll look while showing off their griddle marks and hugging a nice beef burger.

proud griddle marks

burger on brioche bun

full on burger

Just in time for the weekend, right? Get on it.

Alex xxx

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