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Brioche Hamburger Buns

20 mins

1 dozen

What you are creating

A brioche hamburger bun is a delicious choice for your burger. Its buttery and slightly sweet flavor, along with its soft and fluffy texture, adds a touch of elegance to your burger experience. The rich taste of the brioche bun complements the savory fillings of the burger, creating a delectable combination that will satisfy your taste buds. Enjoy the indulgent experience of biting into a juicy burger nestled between the layers of a brioche bun.

Directions:

  1. In the bowl of a stand mixer, whisk flour and yeast together, then add room-temperature water and 2 eggs. Using a dough hook, mix on low speed until dough comes together and no dry flour is left behind, about 2 minutes. Scrape the down bowl and dough hook often. Turn mixer off, cover bowl with plastic wrap, and let dough stand for 15 minutes.  

  2. Add sugar and salt to dough and knead on medium-low speed for about 30 seconds. Increase speed to medium, add butter 1 piece at a time, allowing each piece to incorporate before adding next, about 3 minutes total. Be sure to scrape down bowl and dough hook as needed. Continue to knead until dough is elastic and pulls away cleanly from sides of bowl, about 10 minutes. Transfer dough to greased large bowl. Cover it with plastic and let rise at room temperature until it has doubled in size, about 1 hour. 

  3. Once dough has risen, take it out of the bowl and cut it into 6-12 pieces and form balls out of each piece. Place them onto a baking sheet lined with parchment paper.  

  4. Brush each dough balls with egg wash and place the sheet into the oven  

  5. Bake at 350 degrees until buns are deep golden brown and register 205 to 210 degrees in center, 18 to 20 minutes, switching and rotating sheets halfway through baking.  

  6. Transfer sheets to wire racks and let cool completely, about 30 minutes.  

  7. Serve warm. (Buns can be stored in zipper-lock bags at room temperature for up to 2 days or frozen for up to 1 month.) 

Ingredients
  • 3 ⅔ cups (20⅛ ounces/571 grams) bread flour

  • 1 tablespoon instant or rapid-rise yeast

  • 1 ¼ cups (10 ounces/283 grams) water, room temperature

  • 2 large eggs, plus 1 large egg, lightly beaten

  • ¼ cup (1¾ ounces/50 grams) sugar

  • 2 ½ teaspoons table salt

  • 13 tablespoons unsalted butter, cut into 13 pieces and softened

  • 1 ½ teaspoons sesame seeds, (optional)

  • Olive oil

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A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Butter = Unsalted Sweet Cream butter unless otherwise noted



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