Brioche Hamburger Buns Recipe 445 Food

THE ULTIMATE BRIOCHE BUNS FOR BURGERS RECIPE

Steps:

• In a large bowl of a mixer, combine all-purpose flour, sugar, yeast, and salt.
• In a separate jug whisk together the milk and eggs.
• Pour the liquid into the dry ingredients and knead on medium speed with the dough hook attachment. (Tip: hold back a little liquid in case you don't need it all to make the dough come together)
• Once the dough comes together and there is no dry flour add in the sliced, softened butter. Continue to knead the dough for another 6-8 minutes. You will notice it is a soft, shaggy dough.
• Turn out the dough onto a lightly floured surface and shape into a smooth ball. Place it into a greased bowl, cover the bowl with plastic wrap (or a shower cap), and keep in a warm place for 1 1/2 - 2 hours.
• To make your Hamburgers: Divide the dough roughly into 6 (3 ¾oz) pieces. Shape each piece into a smooth ball and place it on a baking sheet lined with parchment paper to proof. This should take about 45 to 60 minutes. (Shaping the dough into a smooth ball is very important. Watch how, here.)
• Once proofed, brush each bun with egg wash and sprinkle with sesame seeds.
• Bake at 375°F (190°C) for 20-22 minutes or until they are golden brown.
• Store buns in an air-tight container at room temperature for up to 2 days. Because of the butter and eggs, they can spoil after 3 days so you can either keep them in the fridge or in the freezer for longer shelf life.

BUTTERY BRIOCHE HAMBURGER BUNS

Steps:

• Gather the ingredients.
• In the bowl of a stand mixer , combine the milk and yeast. Let stand for 5 minutes.
• Add the flour and sugar. With the paddle attachment, mix the sponge until you have a smooth batter.
• Remove the beater, cover the bowl with plastic wrap, and let stand for about 30 minutes, or until you see bubbles over the surface of the dough.
• Using the dough hook, mix the flour, salt, and beaten eggs into the starter. Once the dough is formed, knead with the dough hook for about 4 minutes. Scrape the bowl down a few times, adding more flour by the teaspoon if it is too sticky.
• Add the butter, 2 tablespoons at a time. Continue kneading with the machine, scraping the bowl from time to time, for about 5 minutes longer. The dough should be smooth and shiny.
• Oil a large bowl with the olive oil or vegetable oil.
• Using a bowl scraper or spoon, scrape the dough into the oiled bowl. Cover with plastic wrap and let rise for about 1 1/2 hours, or until doubled in bulk.
• Punch the dough down; fold over a few times.
• Cover with plastic wrap again and let rise for 45 minutes.
• Line a large baking sheet with parchment paper.
• Transfer the dough to a lightly floured surface. With floured hands, shape into about a dozen balls. Flour your palm and flatten the balls to make thick disks.
• Arrange the rolls on the parchment-lined pan. Cover with a lightweight kitchen towel and let them rest for 20 minutes.
• Heat the oven to 400 F.
• Sprinkle the tops of the buns with a little cornmeal , then gently turn them over so the cornmeal dusting is on the bottom.
• Make the egg wash by combining the egg with the water; whisk to blend well.
• Brush the egg mixture gently over each roll. Sprinkle with sesame seeds or poppy seeds, if desired.
• Bake for 7 minutes at 400 F.
• Reduce the oven temperature to 350 F and bake for 10 to 13 minutes longer, until golden brown.
• Serve and enjoy.

LIGHT BRIOCHE BUNS

Steps:

• In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.
• In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes.
• Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.
• Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.
• Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

BRIOCHE BUNS

Steps:

• Mix the warm water, yeast, warm milk and sugar in a bowl. Let it stand for 5 mins until it becomes frothy - this is how you know the yeast is working.
• Tip the flour and 1 tsp salt into a large mixing bowl, add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
• Make a well in the centre of the buttery flour and add the warm yeast mixture and the eggs.
• Use your hands to mix it into a sticky dough - don't worry if the mixture feels a little wet at this stage, it will come together when kneading. Tip the dough out onto a floured work surface.
• Knead the dough for 10 mins by stretching it on the work surface - it will still be very sticky at this stage but don't be tempted to add too much flour.
• The dough is ready when it feels soft and bouncy - this means that the gluten strands have developed. Place in an oiled bowl, cover with cling film and set aside to rise for 1-3 hrs or until doubled in size.
• Once the dough has doubled in size, knock the air out and knead again for 2 mins. The dough should be much less sticky now, but add a little flour if it needs it.
• Divide the dough into 12-16 even pieces. Roll into balls and arrange on lined baking trays. Loosely cover with oiled cling film and leave for about 1 hr or until doubled in size again. Heat oven to 200C/180C fan/gas 6 and place a shallow baking tray at the bottom.
• Uncover the trays, brush the buns with egg and sprinkle with sesame seeds. Pour a cup of water into a baking tray at the bottom of the oven to create steam (see Tips for success, left). Bake for 20 mins or until golden, then leave to cool on a wire rack.