QUICK BRIOCHE BUN RECIPE
Homemade hamburger buns are easier to make than you think! This quick brioche bun recipe takes just one hour from start to finish.
Provided by Kristine Rosenblatt
Categories Bread
Time 1h
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment paper or a silicone baking mat.
- Combine the warm water, warm milk, yeast and sugar in the bowl of a stand mixer. Stir gently to combine. Let stand for 5 minutes.
- Add the salt and egg to the bowl. Use the paddle attachment to combine on low speed.
- Add both flours and mix on low speed until combined, then mix in the butter pieces.
- Switch to the dough hook and knead for 8 minutes. The dough will be very soft and slightly sticky.
- Transfer the dough to a floured work surface and knead a few times with your hands to form it into a ball. Cut the dough into 8 pieces. Shape each piece into a round ball and place on the prepared baking sheet.
- Loosely cover the dough balls with a clean kitchen towel and let rest for 15 minutes.
- Meanwhile, preheat oven to 400 degrees F.
- Combine the egg and 1 tablespoon milk in a small bowl, stirring with a fork. Remove the towel and brush the tops of the buns with the egg wash. Bake hamburger buns in the oven for 13-15 minutes, until tops are golden.
Nutrition Facts : ServingSize 1 bun, Calories 247 kcal, Carbohydrate 44 g, Protein 8 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 32 mg, Sodium 455 mg, Fiber 4 g, Sugar 4 g
BRIOCHE
Make homemade brioche and enjoy with jam or butter for breakfast. It takes a little effort, but the results of this sweet, soft bread are well worth it
Provided by Liberty Mendez
Categories Breakfast, Brunch
Time 1h15m
Number Of Ingredients 7
Steps:
- Put the flour in a bowl of a stand mixer with a dough hook. Add the salt to one side and sugar to the other. Pour in the yeast to the side with the sugar. Mix each side into the flour with your hands, then mix it all together with the dough hook.
- Heat the milk until warm to the touch, but not hot. Mix into the flour mix until combined. With the dough hook on medium, gradually add the eggs and mix for 10 mins.
- Gradually add the softened butter, one or two cubes at a time, until combined. This will take 5-8 mins. Scrape down the sides, the dough will be very soft.
- Scrape the dough into a large bowl, cover with a tea towel and leave for 1 hr 30 mins-2 hrs until doubled in size and well-risen. Once risen, put in the fridge for 1 hr.
- Line the bottom and sides of a 900g loaf tin with baking parchment. Portion the dough into seven equal pieces (the easiest way to do this accurately is to weigh it). Lightly dust a work surface with flour, take a piece of dough and pull each corner into the middle to form a circular shape. With a bit of pressure, push down and roll into ball. Repeat with the six remaining pieces.
- Put the balls into the tin, four on one side and three in the gaps on the other side. Cover with a tea towel and leave to prove for 30-35 mins until almost doubled in size. Heat the oven to 180C/160C fan/gas 4. Lightly brush the dough with the egg wash and bake for 30-35 mins until golden and risen. Leave to cool in the tin for 20 mins, then remove and cool completely.
Nutrition Facts : Calories 460 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.8 milligram of sodium
BRIOCHE
A fresh brioche can be served with jelly or other preserves to accompany tea or coffee, or with pate or hors d'oeuvre. The tops of the small ones can easily be pulled away, giving space for a sweet or savory filling. Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-croute, a salmon filling for a koulibiaca, or a spicy garlic sausage.
Provided by MC
Categories Bread Yeast Bread Recipes Egg
Time P1DT3h20m
Yield 16
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
- Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
- Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
- Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 22.1 g, Cholesterol 89.8 mg, Fat 13.3 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 7.8 g, Sodium 246.1 mg, Sugar 1 g
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.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 2 grams, Carbohydrate 46 grams, Fat 6 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 196 milligrams, Sugar 4 grams, TransFat 0 grams
BRIOCHE BUNS
We show you how to master this soft bread enriched with eggs and milk. Serve split and filled with barbecued meat, burgers or pulled pork
Provided by Jennifer Joyce
Categories Side dish
Time 35m
Yield Makes 16 small buns or 12 larger ones
Number Of Ingredients 8
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.
Nutrition Facts : Calories 163 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
More about "quick brioche bun recipes"
BRIOCHE BUNS - KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (66)Total Time 10 hrs 29 minsServings 6Calories 460 per serving
- Mix and knead the dough ingredients — in a mixer or bread machine — to make a smooth, shiny dough.
- It starts out sticky, and takes 15 to 20 minutes of kneading in a stand mixer to develop, so we don't recommend kneading this by hand., Form the dough into a ball, place it in a greased bowl, cover, and let it rise for 1 hour., Refrigerate the covered dough overnight, to slow its rise and make it easier to shape., The next day, remove the dough from the refrigerator, and divide it into six pieces., Shape each piece into a flattened ball, and place into the lightly greased cups of an individual pie and burger bun pan.
- Or place the buns on a lightly greased or parchment-lined baking sheet, leaving about 2" to 3" between them., Cover the buns, and let them rise until they're quite puffy.
QUICK & LIGHT BRIOCHE BUNS - PIPER COOKS
From pipercooks.com
5/5 (13)Total Time 1 hrCategory BreadCalories 314 per serving
- In the bowl of a stand mixer, whisk together warm milk, melted butter, sugar or honey and yeast. Add eggs and whisk well.
- Add the flour and salt. Start off with 2.5 - 3 cups of flour and mix that in. Add more only if needed.Use a dough hook, and mix on medium-low for 8 to 10 minutes or so. The dough should come away from the side of the bowl for the most part, and be sticky and soft. It will stay a bit tacky, that's fine - you don't want the buns to be dense.
- Optional: Let rise until doubled in size, covered with a damp, warm towel, then punch down and move on to next step.
- Divide into 8 equal pieces (or 12 - 16 for sliders). Shape each dough ball, by pinching the bottom of teh dough ball together and tehn cupping your hand on top of it on the counter. Circle your hand over top of the ball, rolling the dough ball around gently until the top is smooth. Pinch together the bottom if needed and set on lined baking tray. Cover with a towel.
QUICK BRIOCHE BUNS - BAKE IT WITH LOVE
From bakeitwithlove.com
Ratings 10Calories 329 per servingCategory Bread Recipes, Yeast Bread Recipes
- In the bowl of your stand mixer, add the milk then the yeast and sugar. If using active dry yeast, let stand for 5 minutes to activate the yeast then add the melted butter and 1 egg. If you are using instant yeast combine the warmed milk, yeast, sugar, melted butter and 1 of the eggs. Gently stir all of the ingredients together.
- Add the salt then flour, beginning with about 3 1/4 cups. You are looking for a sticky dough that will stretch without breaking. So, start with the lower amount of flour, and add more a tablespoon at a time until you reach the right texture of your dough. (think more sticky than a standard bread dough without being so wet that it would pull apart when you pick it up).
- Knead the dough with your stand mixer for about 5-7 minutes until the dough is smooth and elastic then turn out onto a lightly floured work surface. Divide your dough into 8-10 buns (I usually make eight fairly large 4" buns).
- Shape the dough portions into round dough balls and place on a parchment paper lined baking sheet, leaving about 3 inches spacing between each bun and also the baking sheet edges. Cover lightly with oiled plastic wrap or a damp towel and allow to rise for 10 minutes. *These buns only require one rise, no need for a second rise!
EASY BRIOCHE BREAD - MOMSDISH
From momsdish.com
QUICK BRIOCHE BUN RECIPE - FOOD NEWS
From foodnewsnews.com
A QUICK AND EASY HOT DOG BUNS RECIPE - CHEF LOLA'S KITCHEN
From cheflolaskitchen.com
BUTTERY VEGAN BRIOCHE BUNS - RAINBOW NOURISHMENTS
From rainbownourishments.com
HOMEMADE BRIOCHE BUNS (VIDEO) - MOMSDISH
From momsdish.com
QUICK BRIOCHE BUN RECIPE | RECIPE CART
From getrecipecart.com
BRIOCHE BUN RECIPE - FRENCH BRIOCHE BREAD ROLL [EASY ...
From masalaherb.com
QUICK HOMEMADE BRIOCHE DOUGH RECIPE - MY NATURAL SELECTION ...
From mynaturalselectionblog.com
QUICK & LIGHT BRIOCHE BUNS | RECIPE | HOMEMADE BRIOCHE ...
From pinterest.ca
QUICK FRENCH BRIOCHE RECIPE - BAKING LIKE A CHEF
From bakinglikeachef.com
BRIOCHE BUNS RECIPE (PERFECT, FOOLPROOF RESULTS) - THE ...
From theflavorbender.com
QUICK BRIOCHE BUN RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
EASY BRIOCHE ROLLS (NO KNEAD RECIPE!) - PINCH AND SWIRL
From pinchandswirl.com
QUICK BRIOCHE RECIPE - RESTLESS CHIPOTLE
From restlesschipotle.com
HOMEMADE BRIOCHE BURGER BUN RECIPE - SWEET TEA + THYME
From sweetteaandthyme.com
EASY BRIOCHE BUN RECIPE (NO KNEAD) - PINCH AND SWIRL
From pinchandswirl.com
QUICK BRIOCHE BUN RECIPE - KRISTINE'S KITCHEN | BUNS ...
From pinterest.com
THE BEST BUTTERY BRIOCHE HAMBURGER BUNS RECIPE
From thespruceeats.com
EASY BRIOCHE DINNER ROLLS - SIMPLY SCRATCH
From simplyscratch.com
BRIOCHE RECIPE - CUISINART.COM
From cuisinart.com
QUICK BRIOCHE BUNS - A HOMEMADE LIFESTYLE
From ahomemadelifestyle.com
THE ULTIMATE BRIOCHE BUNS FOR HAMBURGERS | BIGGER BOLDER ...
From biggerbolderbaking.com
QUICK BRIOCHE BUN RECIPE - FOOD NEWS
From foodnewsnews.com
BRIOCHE BUN RECIPE (SICILIAN STYLE) - CHRISTINA'S CUCINA
From christinascucina.com
MINI BRIOCHE BUN UNBAKED - THERESCIPES.INFO
From therecipes.info
BRIOCHE ROLLS RECIPE | BON APPéTIT
From bonappetit.com
BRIOCHE ROLLS RECIPE | MYRECIPES
From myrecipes.com
BRIOCHE BUNS RECIPE - SUMMARIZED BY PLEX.PAGE | CONTENT ...
From plex.page
BRIOCHE BUN RECIPE FROM SCRATCH - DESSERT FOR TWO
From dessertfortwo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love