Brioche Burger Buns by Hand

Today we are making brioche burger buns, except all by hand. Most brioche recipes will have you bust out the mixer, but brioche bread can still be made by hand. It does take a little bit of elbow grease, but having perfect pillows of brioche buns for your hamburger to rest upon are well worth it in my opinion.

INGREDIENTS

Brioche Dough

• 90 g 2% or whole milk, warmed (100 F)

• 110 g (~2) whole eggs, beaten

• 15 g sugar

• 5 g instant dry yeast

• 300 g bread flour (or all-purpose)

• 6 g salt

• 113 g (1 stick) butter, softened to room temp

Egg wash before baking

• 1 whole egg

• 15 ml water

Optional Toppings before baking

• White Sesame Seed

• Poppy Seed

• Large Flake Salt

METHOD

1. Warm the milk in the microwave to roughly ~100 F, about 20-30 seconds. Add the beaten eggs, sugar, and instant dry yeast to the warm milk. Stir to combine. Set aside and let the yeast activate for 5-10 minutes.

   • Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded.

2. Meanwhile, add the bread flour and salt to a large mixing bowl. Pour in the yeast mixture and work the dough with your hands until a cohesive mass forms and no dry flour remains in the bowl. Cover the bowl with plastic wrap and let rest for 30 minutes.

   • Note: Letting the dough rest will allow the flour to hydrate which is what causes gluten development. This will make the dough easier to work with when we add the butter.

3. Cut the softened butter into small pieces. Once rested, turn the dough onto a work surface and add the butter on top. Work the butter into the dough by hand by cutting with a bench scraper, and pushing the dough down into the work surface with the heel of your hand. There will be butter everywhere at first, but just keep working it until it combines. It will take a good 10 minutes or more. Once the butter is combined, start kneading the dough until it is completely smooth and no longer sticky, another 5-10 minutes. The dough is done when a gluten window can be made; pull off a small piece of the dough and see if it can be gently stretched until slightly translucent, this is known as a gluten window. Once done kneading, grease the mixing bowl and add the dough. Cover with saran wrap and let rise until doubled about 60-90 minutes.

   • Note: The gluten window test is the key to understanding if the flour has been hydrated enough. If the dough tears before getting to a translucent window, keep kneading. See the video for an example.

4. While the dough is rising, prepare foil ring molds. Fold pieces of tin foil into a thin strip about 3/4" high. Form the strip into a circle and staple it together. Lay the molds on a parchment-lined baking sheet and lightly grease with cooking spray.

   • Note: I used a 12-inch strip of foil to create a 3.75-inch diameter circle.

5. Once proofed, punch the dough down and portion into 6 100 gram pieces. Work each piece into a tight ball with your hands. Place the ball in the center of each mold and gently press down with a bowl to spread out to the edges of the ring mold. Cover with an inverted baking sheet and let buns rise until doubled in size, about 1.5-2 hours.

6. Prepare the egg wash by vigorously beating 1 egg yolk and 15 ml water in a bowl until combined. Gently brush the egg wash over each of the buns. Sprinkle the sesame seeds over the top so they stick to the bun.

7. Bake in a preheated 350 F oven for 20 minutes until the buns are browned and have an internal temperature of 203 F. This will ensure the inside is cooked.

8. Let cool, make a burger, serve, and enjoy.

   • Note: These can be stored in a ziplock bag for 1-2 days before using to allow the buns to soften a bit.

Feel free to use whatever toppings you like. Good options are sesame seeds, poppy seeds, dried onion, herbs, or other spices.

Burger bun without the ring mold. These wont have as much height , but are equally delicious.

Handsome burger buns fresh out of the oven.