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.
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.
Start by mixing the eggs, warm water, yeast and half of the flour.
Mix one minute, until smooth.
Cover bowl with tea towel and let rise 45 minutes. Mixture will have risen slightly and have lots of little bubbles on the surface.
Add remaining flour, salt and sugar. Use dough hook to mix for 8 minutes on level 4.
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.
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 dough will have doubled during its time in the fridge.
Portion out the dough and form into flat disks. Cover with tea towel and let rise 30-45 minutes until doubled in size.
Mix egg yolk and water to make egg wash.
Gently brush egg wash over the tops of the buns.
Bake at 350°F for 20-25 minutes, until lightly browned.
Slice the buns in half.
Add your favorite burger recipe and top with delicious toppings!
- 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
- In Kitchen Aid mixing bowl, combine half of the flour (240 grams), yeast, water and eggs.
- 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.
- Cover bowl with tea towel and let rise 45 minutes.
- Add remaining flour (240 grams), sugar and salt. Using dough hook, beat on low until all ingredients are incorporated.
- Beat 8 minutes on level 4, scrape down sides occasionally.
- 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.
- Lightly oil a large mixing bowl. Transfer dough to prepared bowl, cover with plastic wrap. Place in refrigerator for 24 hours.
- Cover two baking sheets with parchment paper.
- 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.
- Preheat oven to 350°F.
- Cover baking sheets with tea towels and let rise 30-45 minutes, until doubled in size.
- Mix egg yolk and water. Brush mixture over the tops of the buns.
- Bake for 20-25 minutes until browned.
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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