Brioche Burger Buns
These brioche burger buns come from a proven recipe that brings consistent results on every bake! They are filled with a deep buttery flavor and hold up beautifully to a bold burger. Take your burgers to the next level with these gourmet burger buns.
Cooking allows for a lot of creativity. While baking is a science. Because of this, I only use baking recipes that are written in grams. Different humidity levels (seasons and locations) change volumes and weight. Starting with a proven prescription that measures in grams gives me consistent results every time. This makes for a happy day in the kitchen.
Temperature is also a critical measurement. I’m constantly poking my
thermometer into my dough. If the dough is not hot enough, it will be
dense and soggy in the center. If it is too hot, the dough will be dry,
and your product will become stale much sooner.
When I was learning to bake bread, I recall reading numerous times that it can take a good year to achieve consistent results. I now know this is true. Patience and a thirst for learning turn a good bread baker into a great bread baker.
Brioche Burger Buns
- 25 grams bread flour 11.5 - 13% protein content
- 120 grams whole milk
- 200 grams cold milk
- 20 grams granulated sugar
- 7 grams instant yeast
- 30 grams powdered milk
- 7 grams kosher salt
- 1 egg
- 360 grams bread flour
- 45 grams unsalted butter
- egg wash 1 egg whisked with 1 tbsp water
- Combine milk and bread flour in a medium saucepan. cook over medium heat, constantly stirring, until the mixture thickens into a paste.25 grams bread flour, 120 grams whole milk
- Remove from heat and place the Tangzhong into the bowl of your mixer.
- Add the cold milk to the Tangzhong. Mix to combine.200 grams cold milk
- Add the sugar, yeast, powdered milk, salt, egg and flour.20 grams granulated sugar, 7 grams instant yeast, 30 grams powdered milk, 7 grams kosher salt, 1 egg, 360 grams bread flour
- Mix on medium speed (4 o'clock position if using an Ankarsrum mixer) for 14 minutes. The dough should come together in the last minute or two of mixing. If it does not, add a tablespoon or two of flour until it begins to form into a ball.
- Add butter and mix for another 5 minutes. The dough should be smooth and elastic and pass the windowpane test.45 grams unsalted butter
- Place dough on a lightly floured surface and form it into a tight ball with a dough scraper. Transfer to a greased container and cover with plastic wrap and a towel. Place in a warm spot out of drafts until doubled in size, approximately 1½ hours. Please see the recipe notes for additional options.
- Once risen, place the dough back onto a lightly floured surface. Using your kitchen scale and scraper, divide the dough into equal pieces of approximately 95 grams each.
- Roll each piece into a tight ball using your hand on the top of the ball to create friction with the surface of the counter. This tightens the skin of the dough so it will have a proper rise. Leave them to rest for 10 minutes.
- Meanwhile, grease the bun pan with butter. Use waxed paper to distribute it in each of the wells. Then grease two ring molds. You can also place the balls in a 1/4 sheet pan free-form without the molds. It simply comes down to preference.
- Invert the 2nd pan over the bun pan(s) and cover it with a towel. Let rise for another 1½ hours or until puffing over the wells and pressing your finger in the dough leaves a slight indentation that doesn't spring back fully.
- When there is roughly 20 minutes left to your rise, preheat your oven to 350 °F. Place a small heavy pan on the bottom shelf of the oven to heat.
- When fully risen, brush each bun gently around the exposed dough area with the egg wash.egg wash
- Place rolls in the oven. Pour 1 cup water into the preheated pan on the lower shelf to create steam. Close the door and bake for 14 minutes or until golden in color and the internal temperature reads 190 °F. This may take a few more minutes depending on your oven. Remove from oven promptly.
- Let the buns rest in the pan for 5 minutes on the top of the stove before transferring them onto the cooling rack. Let cool for another 20 minutes.
De Froid Tip: Natural Baskets
Yeast bread, buns, and rolls present beautifully when they are placed in natural materials. Arrange them in a woven basket with a nature-inspired napkin, and you will elevate your presentation while making a warm, comfortable feel for your guests.
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