Brioche Hamburger Buns Recipe 445

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.

BRIOCHE HAMBURGER BUNS

Steps:

• Let the dough rise at room temperature: Cover the bowl with plastic wrap and let it rise at room temperature for 1 hour.
• Preheat the oven: Towards the end of the rising time, preheat the oven to 375°F.

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.

BRIOCHE HAMBURGER BUNS RECIPE - (4.4/5)

Steps:

• For Sponge: In bowl of stand mixer, mix egg, yeast, 1 cup of flour and warm milk. Sprinkle the other cup of flour on top of the sponge mixture. Let it rest uncovered for 30-40 min. When sponge is ready you will see that the flour coating has cracked. For Dough: Add 1 cup flour, sugar, kosher salt, and eggs to the sponge. With the dough hook mix on low for 2 mins until dough starts to come together. Add rest of flour and mix on medium for 15 min, stopping to scrap sides of bowl as needed. The dough will be very sticky but wrap itself on hook and slap sides of bowl, if its too wet add up to 3-4 tbs flour, one at the time. Continue to mix on medium speed while adding butter to dough 1 tbs at the time. Allow 1 min or so between addition, mix a couple more minutes after you added last of butter. Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise for 2 hr in a warm place. Deflate dough gently, replace plastic and chill for 6 hr or overnight. After chilling, dough is ready to shape. With lightly floured hands, shape the dough into 12 balls or 24 for mini burger buns (you want to work fast, as is easier to handle cold) Place the balls on 2 large baking sheets lined with parchment paper,allowing 1 inch space between. Flatten them with your palm until they become 1/4 inch thick discs about 4-4.5 inches diameter. Cover with a kitchen towel and let rise again for 45 min Preheat oven to 350 degrees. Glaze balls with egg. you can sprinkle poppy or sesame seeds if desire. To keep seeds in place, reglaze buns with egg wash after you sprinkle them. Bake for 20-25 min until golden brown, rotating sheets once to ensure even browning. They should sound hollow when tapped Cool on a rack cover with a towel, use right away or freeze for later. Tips: -Use the highest quality all-purpose flour you can find. -Make sure the eggs are at room temperature before you start the recipe. -The butter should be soft, but not oily. -The dough may look disturbingly soft, but do not be tempted to add more flour to it. Towards the first 15-minute round of mixing, it will come together and form a smooth, although wet, dough. Do not skimp on the mixing time. Mix for a full 15 minutes. -Add no more than a couple of tablespoons of butter at a time. -If you're not going to use the dough right away, you can freeze it after the second rise. Just deflate it, wrap it well in a piece of plastic wrap, put it in a ziplock bag, and freeze up to one month. The frozen dough can be thawed in the refrigerator overnight and used directly out of the fridge.