Tuesday, 23 November 2010

Brioche Burger Buns

Looking for the ultimate in decadent burger buns? I know you are. These brioche buns are about half butter. Decadent enough for you?
They really are a miracle of the kitchen, the dough seems so heavy and rich, but the finished product is so wonderfully light. They never cease to amaze me.
These buns would also be great for other sammies - chicken, egg or tuna come to mind. Or how about a decadent BLT?
You could also make them smaller and serve them as dinner rolls, just adjust the time accordingly.
Happy Baking!
I left one unglazed, so you could see the difference an egg glaze makes
Brioche Burger Buns
adapted from Jeffrey Hamelman's Bread
for the Mellow Bakers

1½ lbs Bread flour
5.6 oz Water, cold
11.8 oz (6-7) Eggs, cold
1 Tbsp Salt
6 Tbsp Sugar
1½ Tbsp Yeast
1½ lbs Butter, cold

Day One
  • Everything has to be cold. If it is warm in your kitchen, you may even want to refrigerate your bowl and dough hook before hand.
  • Mix everything except for the butter in the mixer, with the dough hook, slow at first to combine and then at medium speed for 5-7 minutes.
  • Meanwhile - place the cold butter between plastic sheets (doubled) and beat with a wooden rolling pin until reasonably flat, about ½ inch thick.
  • Add, bit by bit, to the mixer. You don't have to wait until it is completely absorbed by the dough, just keep adding while mixer is running.
  • The dough will look funny and broken, don't worry about it. Just keep mixing for another 8-10 minutes on medium, it'll come together but not clean the bowl.
  • Scrape out of bowl onto a lightly floured surface and knead quickly and lightly to get a smooth boule (round).
  • Place in a floured bowl and let sit, covered, for one hour.
  • Place in the fridge overnight.
Day Two
  • Take dough out of fridge. Cut boule in half and each half into 6 pieces.
  • Line two large baking pans with silpat.
  • Quickly roll each piece into a round and press down a bit to make a burger bun shape.
  • Place 6 on each pan, spaced apart, and cover.
  • Let rise about 1½ hours, or until nicely puffed (about 50% growth)
  • Preheat the oven to 375°F during the rise.
  • Brush buns with an egg wash (1 egg plus 1 tsp water, whisked)
  • Bake each tray for about 17 minutes, rotating if necessary for even browning.
  • All ovens are different, keep an eye out. Do not underbake, you need a nice tan on top and good structure for you buns.
  • Let rest on racks to cool.
These buns have been Yeastspotted!