Brioche Hamburger Buns
They are not big eaters so this Soft Brioche Hamburger Buns worked perfectly as mini loaves. I know I’m crazy but who said there are hard and fast rules as to how you choose to serve your buns…haha!
Soft Brioche Hamburger Buns
My friends didn’t complain, they actually enjoyed it and I was happy, that’s all that matters. I love making bread of all sorts these days. I find something so therapeutic about making bread. So often I do get it right too, so that’s a huge plus.
What is a Brioche Hamburger Bun
It is of French Origin and has a high egg and butter content. This gives the buns a rich and tender crumb. It has a fine crumb and slightly puffy.
Ingredients needed for the buns
Flour – Although it is recommended that bread flour is used. Cake Wheat Flour or All Purpose Flour works perfectly fine. I used Cake Wheat Flour for these buns as I was out of bread flour and it turned out perfect. Yeast – I prefer using Instant Dry Yeast as I find this to be the easiest and no fuss yeast to use. If you are using active yeast you will have to proof the yeast first before adding it to the dry ingredients Milk – Milk is used in this recipe and it is full cream milk is recommended as this recipe requires milk with a high fat content. This is what helps tenderize the dough and keeps it moist too Butter – a definite must in a Brioche bun. The better quality the butter the better your buns will turn out Eggs – I used one egg for this recipe. The eggs helps the dough rise and also lightens the texture. I used an extra egg to brush the buns Sugar – Brioche buns require a slight sweetness so thus the sugar. It also helps with the rising time because yeast and sugar work well together Salt – Of course we need salt for flavor
Rising Time
The Brioche Hamburger Bun like most breads requires a double rising time. So I suggest if you need the bread for a specific time of day you may want to time yourself well. I prefer using a stand mixer for softer dough, it makes it easier to knead. Kneading by hand can be a mission and it can be a little sticky to work with. However, if you are kneading by hand it will require a few extra minutes and you may want to grease your hands with some oil. You can freeze the buns once completely cool for up to a month. Defrost the buns. Sprinkle some water on the buns and reheat in the oven when required. First Published 28/10/2020 Updated 6 February 2023 More Bread Recipes to try: Soft Dinner Rolls Braided Bread Soft Fluffy Hotdog Rolls If you loved this, please share!
