Sourdough Brioche Burger Buns Recipes

SOURDOUGH BRIOCHE BURGER BUNS

Steps:

• Melt the butter and set aside.
• In the mixing bowl for your stand mixer, stir together the water, sourdough starter, eggs, honey, 3 1/2 cups bread flour, sea salt and yeast.
• Put the dough hook on your stand mixer, set the mixer to speed 2 and knead for about 7 minutes. While the dough is kneading, drizzle the butter in, a bit at a time and flour, a bit at a time (alternating between butter and flour until the butter is gone). Keep adding flour, just a bit at a time, until the dough stops picking up the flour. Keep kneading until the dough picks up all the flour in the bowl.
• Shape the dough into a ball, put a little bit of olive oil on your hands and coat the dough with oil. Set the dough back in the bowl, cover and let rise for at least an hour or up to 4 hours. (If using yeast, the dough might rise all the way to the top of the bowl!)
• Remove the dough from the pan and cut into 3 pieces. If baking right away, cut each piece of the dough into 4 - 8 pieces (depending on how big you want your buns). 4 pieces will yield large buns suitable for 1/4 lb. burgers, 8 pieces are more slider sized buns. Alternatively, you can wrap the dough loosely in plastic wrap and refrigerate at this point to be baked later.
• Shape each piece of dough into a spherical shape by using your fingers to stretch the top of the dough down and pinching it underneath. Keep doing this, rotating as you go, until the ball of dough is nice and round. Oil each ball with olive oil and set on a baking sheet, leaving plenty of space between balls. Cover with plastic wrap or a clean towel and let rise in a warm place for about 45 minutes (if using yeast) or 1 - 2 hours if not, until the buns are nearly doubled in size.
• Preheat the oven to 400 F. Bake at 400 F for about 15 - 20 minutes or until the buns are golden brown on top and firm when tapped.
• Remove from oven and brush lightly with olive oil. Let cool for at least 10 minutes before cutting.

THE BEST SOURDOUGH BRIOCHE (TANGZHONG METHOD)

Steps:

• Add all the ingredients to a small mixing bowl and mix until just combined. Cover the bowl and let the levain rise in a warm spot (78-80°F/26-27°C) for four hours, or until it has doubled in size.
• Add milk and flour to a small pot. Heat up over medium heat while stirring with a whisk. Once the mixture has thickened and reached the temperature of 150°F/65°C, it is ready.
• Transfer the tangzhong to a clean bowl. Cover with plastic wrap that is touching the entire surface of the tangzhong. Cool to room temperature before continuing with the next step.
• Add all the ingredients, except salt and butter, including the sweet levain and tangzhong, to the bowl of your stand mixer. Mix until just combined. Rest/autolyse for 30 minutes.
• Add the salt and knead on medium speed for 5-10 minutes.
• Slowly add in cubed, softened butter, one cube at a time. When you have added all the butter, scrape down the sides of the mixing bowl and continue mixing at medium-high speed until the dough passes the window-pane test. This typically takes around 15-25 minutes, depending on your mixer.
• Transfer the dough to a clean, lightly oiled bowl and proof for three hours at around 75°F/24°C.
• After the three hours proof, you can transfer the dough to the fridge and let it cold-proof for 8-15 hours.
• Butter two 9-inch bread tins.
• Take the dough out of the fridge and divide it into two equal pieces. We want to work with one loaf at a time so place one of the dough pieces on a floured work surface and the other back into the fridge.
• Divide the dough into 8 equal pieces. Roll each piece into seamless rounds and arrange them in one of your prepared bread tins. Repeat on the other half of the dough.
• Let the brioche breads proof for 7-10 hours at 75-78°F/24-26°C, until doubled in size.
• Preheat your oven to 360°F/180°C.
• Brush the tops of the breads with egg wash.
• Bake for 30-35 minutes until golden brown. Cover with aluminum foil if it browns too quickly.