Homemade Brioche Hamburger Buns

Home ยป Homemade Brioche Hamburger Buns


Making your own hamburger might seem like too much work, but you have to trust me on this one. Making your own bread is so delicious, you’ll wonder how you missed out on the rest of your life. It will increase the deliciousness factor of your burger by an order of magnitude. Now I’ve shown you how to make homemade hamburgers in the past. I had a few friends make them recently and sent me messages of love and adoration (I love you Christy and Amy!) which inspired me to go the extra mile and bring you a Brioche Bread. If you’re not familiar with brioche, it’s a very sweet, buttery soft bread. The burger I’m making is pretty simple (the caprese burger you’ll see tomorrow) so I know it will work well on a brioche bun. I start the dough the night before the grill because the brioche dough really has to be refrigerated to handle it without making a mess. It ended up being extra convenient because all I had to do on grilling day was focus on my burgers, oh yes, shape the buns and pop them in the oven. So while homemade bread may seem like a lot of work, it ends up feeling like nothing at all. Put it together at night. Forget about it for a few hours while watching TV, then put it in the fridge before bed. Roll them out (or twist them all up like I did) and let them rise while the oven preheats, and you’ll worry about stuffing hamburgers into fun kids. Toast your burger while you cook it, and you get a wonderfully fresh, soft, buttery-tasting bun that can be a creepy burger killer. Take your burgers to the next level with this sneak peek. You won’t regret it!

This isn’t some cheat dough that takes 40 minutes. This is a real brioche. Do it with love and respect. It deserves it!

Note: I made mine into mini burgers that are all the rage. Sliders are SOOOO 2012. The mini burgers are bigger, but not the big burgers in fast food. You can make any size you like, even if you make “vintage” sliders.

Brioche Burgers Brushed with Melted Butter

The buns in the photo are knotted buns. Working one at a time, roll out your ball of dough into a long snake, maybe 12 inches long. Do not use flour to prevent sticking. Use a little oil or nonstick spray. Tie the snake into a loose knot, this will leave you with two loose ends. Take the left side and wrap it around the top, take the right side and wrap it around the bottom of the knot, pinching them together to join them into a nice knotted bun. It’s so simple that once you do it, you’ll get the hang of it.

raw material

  • 5 Egg
  • 2 1/4 teaspoon. active dry yeast
  • 3 1/2 cup all purpose flour
  • 1/3 cup warm milk
  • 1/3 cup sugar
  • 1 teaspoon Salt
  • 12 tablespoon 1 1/2 sticks, 3/4 cup butter, softened
  • 1 extra eggs battered (glazed)

instruct

  • In the bowl of a stand mixer, combine 1 egg, yeast, 1 cup flour, and warm milk. Mix together to form a sponge and let sit for about 10 minutes for the yeast to start growing.

  • Using a dough hook, add an additional 1 cup of flour, sugar, salt, and remaining eggs. Mixing on low speed, add remaining flour 1/2 cup at a time until dough begins to come together.

  • This is a very wet dough. Knead on low for 10 minutes, scraping the sides of the bowl if needed to get everything incorporated into this very wet dough.

  • Add the butter a tablespoon at a time, letting it rub in before adding the next tablespoon. After adding all the butter, you will have a smooth yellow dough that is very sticky.

  • Transfer dough to a large greased bowl. Turn it and grease all sides of the dough. Cover with plastic wrap and let stand for 2 hours.

  • Put the kneaded dough in the refrigerator. Refrigerate for at least 6 hours, or overnight (up to 24 hours)

  • When you are ready to shape and bake the dough, remove the dough from the refrigerator and use lightly floured or oiled hands to quickly roll the dough into 12 balls (regular loaves), 18 mini burgers, or 24 slider ball. The faster you work, the less sticky the dough will be. Place the balls on two baking sheets lined with parchment paper. Flatten them with the palm of your hand so they are discs about 1/4 inch thick. *To shape them into the twisted shape shown, see the cooking lesson below.

  • Cover the formed loaf and let rise for about 30-40 minutes.

  • Preheat oven to 350 degrees. Brush the bread with beaten egg to create a nice glaze. Bake the bread for 20-25 minutes, until golden brown. Smaller loaves require less cooking time. Watch carefully after 15 minutes.

  • Transfer cooked bread to a wire rack to cool for at least 10 minutes before slicing.