Brioche bread is a rich and tender French bread, thanks to its high butter and egg content. This luxurious combination gives brioche a soft, fluffy texture and a slightly sweet flavor, making it a standout choice for burger buns. When used as burger buns, brioche adds a touch of sophistication and indulgence to the classic burger experience. The buttery richness of brioche enhances the flavors of the burger and toppings, creating a harmonious and satisfying bite. The soft texture of brioche also provides the perfect balance to the hearty burger, ensuring that each bite is not only delicious but also easy to eat. Whether you’re enjoying a classic beef burger, a veggie burger, or something more adventurous, brioche buns elevate the burger to a gourmet experience. Next time you’re grilling burgers, consider using brioche buns for a truly memorable and delightful burger experience.
Step-by-step: Brioche hamburger buns
Brioche dough
In the bowl of a stand mixer with the dough hook attachment, and on medium speed, combine the warm milk, yeast, sugar, and eggs.Pro tip – While most doughs can be kneaded by hand, a brioche is rich in butter. So, it is best to use a stand mixer for kneading. Flour – Combine salt with the flour, then add it to the mixer as well. Knead on medium-high speed for about a minute, scraping the sides of the bowl.Pro tip – Always make sure the salt is well incorporated in the flour before you add it to the yeast because salt slows the yeast process.
Knead – Once all the flour is incorporated, knead the dough on medium for 8 to 10 minutes until smooth. The dough will be soft and sticky but quite elastic.Pro tip – It is best to knead the dough on medium to low speed not too high. Butter – Next, add the soft room-temperature butter, one cube at a time. Once all the butter is in, knead again for 8 to 10 minutes until smooth and elastic, and soft.Pro tip – This is a very soft and loose dough. So, resist the temptation to add more flour. Bowl – Remove the dough from the mixer bowl onto a lightly floured surface. Shape into a smooth ball. Rise – Place in an oiled bowl and cover with plastic wrap or a damp kitchen cloth. Leave to rise in a warm place for about an hour. Then, transfer to the refrigerator and let ferment for 6 to 8 hours or until dough in size.Pro tip – The slow cold process of fermentation helps this highly enriched dough a makes it more flavorful.
Divide and shape
Divide – Transfer the dough to a clean lightly floured work surface. Using a bench scraper or knife, divide the dough into 2, and then each portion into 6 to make a total of 12 buns about 110 grams each.Pro tip – You can also make 16 smaller buns of about 60 grams each. Shape each portion into a tight ball. To do this correctly, roll into a ball shape tucking all the seams under tightly. Then, roll the ball on an un-floured surface. The un-floured surface creates the tension we need in the dough.Pro tip – Do not over-roll these for too long or you will rupture the top smooth skin. Tray – Place the buns on a baking tray, lined with parchment paper or silicone mat, seam side down leaving enough room for them to rise. Flatten each bun so they bake like flat buns rather than balls.Pro tip – Flattening the buns makes a better base for the hamburgers. They won’t topple so easily too. Proof – Cover with plastic wrap or clean kitchen cloth and let them proof for 60 to 90 minutes on the counter or until double in size. The cold dough can take up to 3 hours to double in size. You can even proof them in the fridge overnight.Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls.
Bake
Preheat oven – Preheat the oven at 190°F / 375°C / Gas mark 5. Brush – Brush each bun with an egg wash. You can even sprinkle the buns with some sesame seeds or sugar pearls.Pro tip – Egg wash is a full egg with 2 tbsp of water. An egg wash will give a nice golden color. If you can’t use egg, milk or cream will work just as well. Do not use oil or butter as it will create a crust. Bake small buns for 15 to 20 mins and larger buns for about 20 to 25 minutes or until golden brown.Pro tip – When baked, the internal temperature of the hamburgers buns should be about 195 F. The bread will have a hollow sound on the bottom when tapped. Keeping them soft – As soon as you take the burgers out of the oven cover them with a clean kitchen cloth to keep them soft. Cool on a wire rack. Pro tip – Do not leave the buns on the tray for too long as the steam will make the bread soggy on the bottom. Covering the buns with a cloth will help them retain moisture and prevent it from drying out.
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Frequently asked questions
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Dense or Heavy Texture: If your brioche bread turns out dense or heavy instead of light and fluffy, there might be a few causes: Insufficient proofing time: Brioche requires a longer proofing time due to its high fat content. Ensure that you let the dough rise until it has doubled in size before baking. Overmixing: Overmixing the dough can develop too much gluten, resulting in a dense texture. Mix the ingredients just until they are combined and avoid excessive kneading. Incorrect yeast: Make sure your yeast is fresh and active. Expired or inactive yeast can lead to poor rising. Dry or Crumbly Texture: If your brioche bread is dry or crumbly, consider the following: Insufficient moisture: Brioche dough should be soft and slightly sticky. If the dough feels dry, try adding a bit more liquid, such as milk or water, during the mixing process. Too little butter: Brioche relies on a generous amount of butter for its richness. Ensure that you are adding the correct proportion of butter to the dough. Overbaking: Overbaking can result in a dry texture. Keep a close eye on your bread during baking and remove it from the oven as soon as it turns golden brown and sounds hollow when tapped on the bottom. Lack of Flavor: If your brioche lacks the desired flavor: Increase the amount of sugar: Brioche traditionally has a slightly sweet taste. Adjust the amount of sugar in the recipe to suit your preferences. Use high-quality ingredients: The quality of ingredients, such as eggs, butter, and vanilla extract, can significantly impact the flavor of your brioche. Opt for fresh, high-quality ingredients whenever possible.
