Brioche burger buns are known for their rich, soft texture and slightly sweet flavor. While many recipes call for a stand mixer, it’s entirely possible to create perfect brioche buns by hand. This method requires a bit of effort, but the reward of light, airy buns makes it worthwhile.
This recipe uses a 38% butter ratio compared to the flour. This creates a slightly firmer bun that is easier to handle and still delivers a delightful brioche experience. Making brioche by hand allows for a deeper understanding of the dough’s development and ultimately, greater control over the final product.
Begin by warming 90 grams of milk to approximately 100°F (38°C). Crack two eggs into the warm milk and add 15 grams of white sugar. Whisk until the mixture is well combined.
Next, sprinkle 5 grams of instant dry yeast over the milk mixture and stir gently. Set this aside for 5-10 minutes to allow the yeast to activate. You’ll know it’s ready when a light foam appears on the surface and small bubbles are visible.
While the yeast activates, combine 300 grams of all-purpose or bread flour and 6 grams of salt in a large bowl. Once the yeast mixture is foamy, pour it into the flour mixture.
Begin mixing the dough with your hands until a shaggy mass forms and no dry flour remains. The dough will be quite sticky and may feel tough at this stage. This is normal.
Allow the dough to rest for 30 minutes. This resting period is crucial for gluten development. It allows the flour to fully hydrate, which creates a stronger and more elastic dough.
After the rest, turn the dough out onto a lightly floured work surface. Now it’s time to incorporate the butter. Cut 113 grams (one stick) of cold butter into small pieces and distribute them evenly over the dough.
Begin working the butter into the dough by hand. This is where the arm workout begins! Mash the butter into the dough using the heel of your hand, spreading and folding the dough repeatedly. A bench scraper can be helpful for keeping the work surface clean and managing the sticky dough.
Continue working the butter into the dough for about 10 minutes until it’s fully incorporated. The dough will transform from sticky and ragged to smooth and cohesive.
Now, knead the dough. You can use the heel of your hand or the slap and fold method. The slap and fold technique involves picking up the dough, slapping it down on the counter, folding it over itself, and repeating the process.
Knead for 5-10 minutes, or until the dough is smooth and no longer sticky. Perform the windowpane test to check for gluten development. Stretch a small piece of dough; if it becomes thin and translucent without tearing, the gluten is sufficiently developed.
Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 60-90 minutes, or until doubled in size.
While the dough rises, prepare six tinfoil ring molds. These molds help create taller, more uniform buns. Cut six pieces of heavy-duty aluminum foil, approximately 12 inches by 6 inches. Fold each piece lengthwise into a strip about 3/4 of an inch wide. Form each strip into a circle and staple the ends together.
Once the dough has doubled, punch it down to release the air. Turn it out onto a lightly floured surface and divide it into six equal pieces, about 100 grams each.
Arrange the tinfoil rings on a baking sheet lined with parchment paper. Lightly grease the inside of the rings with cooking spray. Shape each piece of dough into a ball and place it in a ring mold.
Gently press down on each dough ball using the underside of a bowl until the dough reaches the top of the ring. Cover the buns with another baking sheet and let them proof for another 60-90 minutes, or until doubled in size.
Prepare an egg wash by whisking one egg with 15 milliliters of water. Gently brush the egg wash over the tops of the proofed buns. Sprinkle with sesame seeds, poppy seeds, or your preferred topping.
Bake the buns in a preheated oven at 350°F (175°C) for 20 minutes, or until golden brown. For even browning, rotate the baking sheet halfway through. The buns are done when a thermometer inserted into the center registers 203°F (95°C).
Remove the buns from the oven and let them cool on a wire rack for 20-30 minutes before slicing and serving.
These homemade brioche buns are the perfect foundation for any burger. Their soft texture and delicate sweetness complement the savory flavors of the patty and toppings, creating a truly exceptional burger experience.
