Brioche dough is a rich and buttery pastry dough that originated in France. It is known for its soft, light texture and slightly sweet flavor, making it the perfect base for a variety of baked goods like buns, bread, and pastries. What sets brioche dough apart from other types of dough is its high fat content, which comes from the generous amount of butter and eggs used in the recipe. The high fat content in brioche dough gives it a tender crumb and helps to create those irresistibly soft and fluffy brioche buns that we all love. The butter not only adds richness but also contributes to the delicate, melt-in-your-mouth texture. The eggs provide structure and contribute to the beautiful golden color of the finished buns. Another characteristic of brioche dough is its unique preparation method. Unlike other bread doughs, brioche dough requires a longer mixing and resting time to develop its rich flavor and soft texture. This slow process allows the dough to ferment and develop complex flavors, resulting in a more delicious end product. The combination of the high fat content and the slow fermentation process is what makes brioche dough perfect for sourdough brioche buns. The tangy flavor of sourdough complements the sweetness of the dough, creating a harmonious balance of flavors. Not only that, but the sourdough starter also contributes to the lightness and fluffiness of the buns, adding an extra layer of complexity to each bite.
Step-by-step-Sourdough brioche buns
Refresh your starter – In a medium bowl, combine the 50 g sourdough starter, 50 g water, and 50 g flour. Stir well to combine. Cover and leave to rise for 3 to 5 hours at room temperature. Once your starter is ready you can continue below to make the dough. Pro tip – You can also make the levain for up to 5 days in advance and leave it in the fridge.
Dough
Autolyse – In a large bowl of a stand mixer add the milk, sourdough starter, eggs, and flour. Stir well with a wooden spoon or spatula. Cover the bowl and leave to rest for an hour.Pro tip – Autolyze will help strengthen the gluten formation on the dough. Knead – Next, add the sugar, salt, and butter. Knead the dough with a dough hook attachment on medium speed for 10 to 15 minutes or until smooth and elastic.Pro tip – The dough will still be very very soft and slightly sticky, yet smooth, shiny, and very elastic with you do the windowpane test. Bulk ferment – Transfer the dough to an oiled bowl and cover it with plastic wrap. Leave the dough to rise in the refrigerator (38°F / 3°C) for 6 to 8 hours.Pro tip – The dough can be kept in the fridge for up to 24 hours. The highly enriched dough will rise very slowly.
Shape
Divide – Transfer the dough to a clean work surface. Divide the dough into 2 and then each portion into 6 to make 12 buns, about 110 grams each.Pro tip – You can also make 16 smaller buns x 85 grams each or 8 large buns x 165 g each Shape each portion into a tight ball. To do this correctly, roll into a ball 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 sheet lined with parchment paper leaving enough room for them to rise. Flatten each bun so they bake like flat buns rather than balls.Pro tip – Flattening the buns make a better base for the hamburgers. They also don’t topple so easily. Proof – Cover with a plastic wrap or clean kitchen cloth and let them proof until double in size. These can be kept for 3 hours on the counter or for 8 to 10 hours in the fridge.Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls.
Bake (next day)
Preheat oven – Preheat the oven to 375°F / 190°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. And 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 hamburger 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 buns out of the oven cover them with a clean kitchen cloth to keep them soft.Pro tip – Do not leave the buns on the tray for too long, transfer them to a cooling rack. Otherwise, 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.
Troubleshooting
One common issue that can occur when making sourdough brioche buns is a lack of rising. If your dough doesn’t seem to be rising as much as you’d like, make sure you’re following the sourdough fermentation process correctly. It’s important to give the dough enough time to develop and rise, so be patient and allow it to sit for the recommended duration. Additionally, double-check that your sourdough starter is active and healthy before incorporating it into the dough. Another potential problem you might encounter is a dense or heavy texture in your brioche buns. This can be caused by over-kneading the dough, which can lead to gluten development that is too strong. To avoid this, be mindful of the kneading process and stop once the dough reaches the desired level of elasticity. Remember, brioche dough should be tender and slightly sticky, not firm and tough. If your brioche buns come out of the oven with a pale or undercooked appearance, it could be a sign that your oven temperature needs adjustment. Invest in an oven thermometer to ensure accurate temperature readings. Additionally, make sure you’re baking the buns for the specified time and adjust accordingly if needed. A golden brown color and a slightly crispy crust are indicators of a well-baked brioche bun. On the other hand, if your brioche buns turn out too dark or even burnt, it might be time to reassess your baking temperature and time. Each oven is unique, so it’s important to know your oven’s quirks. Consider lowering the temperature slightly or reducing the baking time to prevent over-browning. Keep a close eye on the buns as they bake to avoid any mishaps. Lastly, if your brioche buns have a sticky or gooey texture on the inside, it could be due to under-baking or insufficient proofing. Make sure to proof the dough for the recommended amount of time, allowing it to rise adequately. Additionally, be sure to bake the buns until they are fully cooked through, with an internal temperature around 200°F (93°C).
Frequently asked questions
Creative variations
Seeded Buns: Add a variety of seeds such as sesame, poppy, or sunflower seeds to the dough before baking for added texture and flavor. Cheese-Stuffed Buns: Place a small cube of cheese (such as cheddar or mozzarella) in the center of each dough ball before shaping. The cheese will melt during baking, creating a gooey, cheesy center. Herb-infused Buns: Add dried herbs such as rosemary, thyme, or oregano to the dough for a savory twist. Spicy Buns: Mix in some finely chopped jalapeños or red pepper flakes to the dough for a spicy kick. Whole Grain Mustard Buns: Add a tablespoon of whole grain mustard to the dough for a tangy flavor. Onion Buns: Mix in some caramelized onions or onion powder to the dough for a sweet and savory flavor. Garlic Parmesan Buns: Add some garlic powder and grated Parmesan cheese to the dough for a flavorful twist. Pumpkin Buns: Replace some of the water in the recipe with pumpkin puree and add some pumpkin pie spice for a seasonal variation.
Creative ways to use burger buns
Slider Trio: Serve mini burgers (sliders) on whole wheat buns with a variety of toppings, such as caramelized onions, avocado slices, and different types of cheese. Open-Faced Sandwiches: Use the whole wheat buns as a base for open-faced sandwiches. Top with ingredients like smoked salmon, cream cheese, and dill for a tasty snack or light meal. Breakfast Sandwiches: Use the buns to make breakfast sandwiches by filling them with scrambled eggs, cheese, and bacon or sausage. Pulled Pork Sliders: Fill the buns with pulled pork and coleslaw for a delicious and satisfying meal. Vegetarian Options: Use the buns to create vegetarian burgers or sandwiches. Fill them with grilled vegetables, hummus, and avocado for a nutritious and flavorful meal. Mini Pizza Buns: Use the buns as a base for mini pizzas. Top them with tomato sauce, cheese, and your favorite toppings, then bake until the cheese is melted and bubbly. Bread Pudding: Use the buns to make a savory bread pudding. Cut them into cubes and mix them with eggs, milk, cheese, and vegetables, then bake until set. Bread Crumbs: Toast the buns, then blend them into bread crumbs. Use the bread crumbs to coat chicken or fish before baking or frying.
Creative variations
Sweet and Savory Fusion: For a flavor combination that tantalizes the senses, consider adding a touch of sweetness to your brioche bun. How about incorporating a hint of cinnamon into the dough or sprinkling some brown sugar on top? Alternatively, you can explore the savory side by adding herbs like rosemary or thyme to give your buns a fragrant and earthy twist. A Burst of Fruity Goodness: Take your brioche buns to a whole new level by infusing them with the vibrant flavors of fresh fruits. Fold in finely diced peaches or strawberries into the dough before the final proofing, or top your buns with a dollop of homemade fruit compote for a burst of fruity goodness. The combination of sourdough tang and juicy fruits will leave your taste buds singing with joy. Go Nuts (and Seeds): Add a delightful crunch to your brioche buns by mixing in an assortment of nuts and seeds. Whether it’s toasted almonds, sunflower seeds, or even a sprinkle of sesame seeds on top, these additional elements will bring an exciting texture to your buns. Not only will they look visually appealing, but they will also add a nutty depth of flavor to complement the buttery richness of the brioche. Flavorful Fillings: Why stop at simply shaping the dough into buns? Get creative with fillings that will surprise your guests when they take that first bite. Whether it’s a savory filling like gooey cheese and caramelized onions or a sweet surprise like a dollop of Nutella or a swirl of cinnamon sugar, your brioche buns will become a delightful surprise package.
Creative ways to serve burger buns
French Toast – One delightful option is to transform your brioche buns into the star of a sweet and savory French toast. Slice the buns in half horizontally, dip them in a mixture of beaten eggs, milk, and a dash of vanilla extract, and then lightly pan-fry until golden brown. Serve with a drizzle of maple syrup, a dollop of whipped cream, and a sprinkle of cinnamon for a breakfast that feels like a decadent treat. Sliders – For a unique twist on a classic appetizer, turn your brioche buns into bite-sized sliders. Slice each bun horizontally and fill them with a variety of flavorful ingredients. Consider options like thinly sliced roast beef with horseradish mayo, smoked salmon with cream cheese and dill, or even pulled pork with tangy barbecue sauce. Skewer these mini sliders with toothpicks to create a visually appealing and delicious finger food option for parties or gatherings. Sandwiches – If you’re hosting a brunch or afternoon tea, brioche buns can become elegant and dainty tea sandwiches. Spread a layer of herbed cream cheese or butter on the inside of each bun, and then fill them with delicate slices of cucumber, smoked salmon, or thinly shaved ham. Cut the sandwiches into small triangles or squares for a dainty presentation that pairs perfectly with a cup of tea or coffee. Bread pudding – For a delightful dessert option, consider using your brioche buns as the base for a heavenly bread pudding. Tear the buns into small pieces and place them in a buttered baking dish. Whisk together eggs, sugar, milk, and a touch of cinnamon, then pour the mixture over the torn brioche. Allow the buns to soak up the custard for a few minutes before baking it in the oven until golden and puffed. Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for a comforting and indulgent dessert.
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