Soft Brioche Hamburger Buns
Today I had some friends over and I promised to make them a Lamb Curry Bunny Chow.
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.
Kneading the dough
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.
Freezing the buns
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 Brioche Hamburger Buns
Ingredients
- 3 cups/750ml cake wheat flour or bread flour
- 1&1/2 tsp instant dry yeast
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 2 large eggs one for brushing
- 1/4 cup/62g soft butter
- 1&1/4 cup/310ml lukewarm full cream milk
- sesame seeds (optional)
Instructions
- Using a stand mixer add the dry ingredients to the mixing bowl. Mix the dry ingredients together
- Make a well in the center and add one egg. Pour the milk into the bowl. Start the stand mixer on a low setting and allow it to knead the dough. Slowly add in the butter
- Scrape down the sides of the bowl and knead for 15 minutes or until the dough is smooth and pulls away from the sides of the bowl. The dough will feel quite floppy and soft but not sticky. You can also knead by hand, however you will need quite a lot of muscle power
- Grease a bowl with oil and rub some oil on the dough. Place the dough in the bowl and cover with a cling wrap
- Place the dough in a warm environment for 1-2 hours until it rises to about 3 times the original size
- Punch the dough with your hand and divide the dough into eight pieces
- Make each piece into a neat round circle and tuck the edges underneath
- Place on a tray lined with parchment paper. Cover loosely with a clean kitchen towel and allow to rise for another 30 minutes
- Make the egg wash by beating the egg with a tablespoon of water. Brush the buns with egg wash and sprinkle sesame seeds
- Bake at 180 degrees Celsius for 15 minutes or until golden brown
- Cool on a wire rack and store in an airtight container
Notes
- If you're using active yeast you will need to proof the yeast first before adding it to the dry ingredients
- If you prefer your buns a little sweeter you can add a little more sugar
- Sesame seeds is optional
- Only add extra flour to the dough if you find it far too sticky
- I usually turn my oven on, at a low temperature, for a few minutes until it just starts to warm up. I turn the oven off and place my dough in the oven. This helps it rise faster. But be careful not to let your oven heat up too much
