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Brioche Buns for the best Burgers




Buns have a major role to play in a good burger/sando. Do you agree or do you not? I don’t think anyone enjoys a burger patty accompanied with a dry, hard bun.

Regardless of how good your fillings may be, if the bun is not enjoyable enough, it just won’t be that great. And using a good quality Brioche bun enhances any stuffing to the next level.

These Brioche burger buns have to be the perfect homemade option, which is buttery, soft and absolutely amazing. It has a great internal texture and bakes with a beautiful golden brown top.

What makes this recipe extra pillow-y is the use of the Tangzhong technique. Yes, I know the name might sound like its something complicated but it’s actually a small step of cooking a little portion of flour with milk/water. This creates a thick slurry which is then mixed with the rest of the dough.
The reason why we do this is a little more scientific but I can assure you, it makes a huge difference in ensuring the buns stay soft for a longer period of time.

I have baked it many times and I love this Brioche bun with my Nashville-inspired Chicken Sandos and Tandoori Chicken Burger. Just soo delightful!

Brioche Burger Buns

Recipe by Aysha SaihaCourse: DinnerDifficulty: Medium
Servings

6

servings
Prep time

25

minutes
Resting time

1

hour 

30

minutes
Baking Time

16

minutes

Ingredients

  • 1 Tbsp instant dry yeast

  • 1/2 cup warm whole milk

  • 2 1/2 Tbsp granulated sugar

  • 2 1/2 cups flour

  • 1 Tsp salt

  • 1 whole egg + 1 egg yolk

  • 100gms unsalted butter, softened

  • Tangzhong
  • 2 Tbsp flour

  • 2 Tbsp water

  • 4 Tbsp whole milk

  • Egg Wash
  • 1 whole egg

  • 1 Tbsp milk

Directions

  • Start with the Tangzhong: In a saucepan, stir in all the Tangzhong ingredients, the flour, water and milk. Whisk it on medium flame until you get a thick slurry/paste. Remove from heat, transfer to a small bowl and keep aside.
  • Activate the yeast by adding it in a cup with warm milk and sugar. Stir and let it sit for 5-10 minutes until bubbles form on top.
  • In a bowl of a stand mixer, add and stir together the flour and salt. Using a hook attachment on low, slowly add in the yeast mixture and the Tangzhong paste followed by the egg and the egg yolk.
  • Increase the speed of the stand mixer and slowly add the butter in small chunks. Once they are all incorporated, continue kneading for about 5-8minutes on medium-high speed. You can knead by hand as well, but it will take a little longer.
  • Make a ball with the dough and let it proof in a greased bowl for 1-2hours covered with a towel.
  • Once it doubles in size, punch it down and put the dough on a lightly floured surface, Divide dough into six even balls.
  • In a large baking sheet covered in parchment paper, place the buns keeping distance of about an inch or two, between them. Cover with a towel for a second proofing for about 30minutes.
  • Create an egg wash by mixing one egg and milk. After the buns rises, coat them with this egg wash and bake in a preheated oven at 190ยฐC for 16-20minutes or until the top has a nice golden brown colour.
  • Let it cool and enjoy with your favourite burger stuffing!

Notes

     

    4 Comments

    1. Ayesha Musba

      Canโ€™t wait to try this out !! ๐Ÿคฉ

       
    2. Tried the brioche buns… Turned out superb …
      Every one loved it…

       

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