Don’t you just love a good old juicy burger? I was planning on making some homemade beef burgers for dinner but was all out of buns. It was raining, so popping out wasn’t a favourable option, not with a one year old anyway. So I checked my flour stock and sure enough, there was enough bread flour to feed the masses. Right I thought, I’m making my own and I’ll go one up and make BRIOCHE buns! I’ve always got loads of eggs at home because duh, I like to bake, and always have milk because my kids drink it by the gallon and because Paul and I can’t function without coffee. Milky, 2 sugars please.
Anyway, so once I took a bite into my brioche burger I was SO GLAD I didn’t buy ready-made. These are second to none, shop bought can’t even compare. You simply HAVE to try this recipe; you’ll never look back- cross my heart!
Makes 8 buns
Prep Time: 30 minutes
Total Time: 3 hours (includes rising and baking)
For the Brioche Buns:
50ml warm milk
250ml warm water
2 tsp active dry yeast
2 tbsp caster sugar
1 large egg
375g bread flour
50g all-purpose flour
1 ½ teaspoons salt
35g unsalted butter, softened
For the glaze:
Egg wash, made with 1 egg and a small splash of milk
In a medium bowl, whisk together the warm water, milk, yeast and sugar, cover for 5 minutes until frothy. Beat 1 egg. Set aside.
In the bowl of a stand mixer, add the flours, salt and butter. Using the paddle attachment, mix the ingredients until the butter is the size of crumbs.
Switch to a dough hook attachment. Stir in the yeast mixture and beaten egg. Run the mixer on a medium speed until a smooth and elastic dough forms.
Shape the dough into a ball. Lightly grease a bowl and place the ball of dough in, covering both sides with oil. Loosely cover with cling film and let the dough rise until it has doubled in size, around 1.5 hours.
Line a baking sheet with parchment paper. Using a floured dough scraper, divide the dough into 8 equal pieces. I weigh each piece to ensure that they’re all the same size.
To shape the dough into balls, gently flatten each piece into a disc. Gather the ends and pinch the dough to seal in the centre. Flip the dough over, cup the surface with your palm, and roll into a ball. Transfer to your baking sheet, placing them a few inches apart. Cover and rest for 1-2 hours, or until puffy and slightly risen.
When the buns are finished with the 2nd rise, gently brush each one with egg wash. At this point, you could add seeds to the top of your rolls if desired; I prefer the buns in all their glory.
Preheat your oven to 200°C/180°C fan and place a baking dish at the base of the oven. Before the dough goes in, add about 1 cup of water to the pan to create steam. This will help keep the bread nice and moist. Bake for about 15-20 minutes or until golden brown. Transfer to a wire rack to cool completely.
Slice, fill and munch!