The Best Brioche Buns!

The Best Brioche Buns!

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While we love a good hamburger bun from the grocery store, after a trip to Fuddruckers last month, we decided to try to make some hamburger buns of a similar caliber.

The brioche buns at Fuddruckers had a glorious sheen on them that you just can’t get from Sara Lee. Brioche is a French dough based on eggs and butter which give this bread a smooth texture and rich taste.

The Best Brioche Buns

We made our brioche buns free form, but you can use a pan like this one to make the buns completely uniform. The buns turned out to be fantastic and although it is a two day process, it is definitely worth the effort.

Here’s what you will need.
The Best Brioche Buns
Start by mixing the eggs, warm water, yeast and half of the flour.
The Best Brioche Buns
Mix one minute, until smooth.
The Best Brioche Buns
Cover bowl with tea towel and let rise 45 minutes. Mixture will have risen slightly and have lots of little bubbles on the surface.
The Best Brioche Buns
Add remaining flour, salt and sugar. Use dough hook to mix for 8 minutes on level 4.
The Best Brioche Buns
Dough will be moist, don’t add more flour. Add cubed butter, a little at a time until it has all been incorporated. Takes 7-8 minutes on level 4.
The Best Brioche Buns
Dough will be shiny and still moist at this point. Place dough into oiled bowl, cover with plastic wrap and refrigerate for 24 hours.
The Best Brioche Buns


The dough will have doubled during its time in the fridge.
The Best Brioche Buns
Portion out the dough and form into flat disks. Cover with tea towel and let rise 30-45 minutes until doubled in size.
The Best Brioche Buns
Mix egg yolk and water to make egg wash.
The Best Brioche Buns
Gently brush egg wash over the tops of the buns.
The Best Brioche Buns
Bake at 350°F for 20-25 minutes, until lightly browned.
The Best Brioche Buns
Slice the buns in half.
The Best Brioche Buns
Add your favorite burger recipe and top with delicious toppings!
The Best Brioche Buns

The Best Brioche Buns!

The Best Brioche Buns!

Ingredients

  • 480 grams all purpose flour, divided
  • 1 packet yeast (which equals 2 1/4 t)
  • 3/4 c warm water (between 105-110°F)
  • 4 eggs, room temperature
  • 3 T sugar
  • 1 1/2 t salt
  • 1/2 c cold butter, cubed
  • 1 egg yolk
  • 1 T water

Instructions

  1. In Kitchen Aid mixing bowl, combine half of the flour (240 grams), yeast, water and eggs.
  2. Mix with with flat beater slowly to incorporate ingredients, then one minute on level 4, until smooth. Scrape off beater and remove. Scrape down side of bowl.
  3. Cover bowl with tea towel and let rise 45 minutes.
  4. Add remaining flour (240 grams), sugar and salt. Using dough hook, beat on low until all ingredients are incorporated.
  5. Beat 8 minutes on level 4, scrape down sides occasionally.
  6. Slowly add cubed butter, a couple of cubes at a time while the mixer is on level 4. Continue until butter is incorporated, about 7-8 minutes.
  7. Lightly oil a large mixing bowl. Transfer dough to prepared bowl, cover with plastic wrap. Place in refrigerator for 24 hours.
  8. Cover two baking sheets with parchment paper.
  9. Weigh the dough. Calculate how many grams or ounces you need to measure out for 8-10 buns. Portion out the dough and place onto prepared baking sheets, 4 or 5 per sheet. Roll dough into balls, then flatten into 3/4 inch disks.
  10. Preheat oven to 350°F.
  11. Cover baking sheets with tea towels and let rise 30-45 minutes, until doubled in size.
  12. Mix egg yolk and water. Brush mixture over the tops of the buns.
  13. Bake for 20-25 minutes until browned.
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Z.Y. DOYLE

Howdy! We are a two-sister writing team in sunny Arizona. We are authors, photographers, and Woof Trekkers. Read our blog for posts about food, positivity, pets, self-publishing, and travel.
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5 Responses

  1. Ronit
    |

    Great looking buns! Looks delicious! 🙂

    • Z.Y. DOYLE
      |

      Thank you! They were tasty.

  2. Judie Ashford
    |

    We’re definitely a Burger Joint here, so great buns are always on my radar. Our elderly appetites, though, are more into sliders these days, so I might try half a recipe and then make the buns half size. Egg in bread always pleases!

    Virtual hugs,

    Judie

    • Z.Y. DOYLE
      |

      That is a great idea! Thanks for reading.

  3. CookandEnjoy
    |

    Please chrck out https://cookandenjoyrecipes.wordpress.com/2016/10/19/blogger-recognition-award-2/ as I nominated you for the Blogger Recognition award.

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