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You are here: Home / Recipes / Baking / BRIOCHE BURGER BUNS

BRIOCHE BURGER BUNS

May 2, 2012 By Manu 15 Comments

Brioche Burger Buns

I made these buns to serve with the Aussie Burgers I prepared for my “Come have some Aussie tucker, mate!” event that I organised as part of Foodbuzz’s 24×24 program.  They were sensational!  Soft and brioche-like… just like a burger bun should be.  You can see what I mean from the pictures below… the dough rose beautifully and I was more than satisfied with the result.  You can serve them as dinner rolls or lightly toast them to have the perfect burger, now that BBQ season will begin in many parts of the world!  Enjoy!

 

Adapted from Smitten Kitchen

Ingredients (makes 8, 10 to 13 cm / 4 to 5 inch burger buns):
50 ml – 3 tbsp milk, warm
7 gms – 1 tbsp active dry yeast
2 ½ tbsp sugar
2 eggs (1 for the dough and 1 for brushing the buns’ tops)
420 gms – 3 cups flour
5 gms – 1 tsp bread improver (optional)
1 ½ tsp salt
35 gms – 2 ½ tbsp butter, softened
240 ml – 1 cup of water, lukewarm
Sesame seeds (optional)

NOTE: You can use bread flour instead of all purpose like in the original recipe.  I could not find any at my local store, so I used all purpose and added some “bread improver” that I got from the store.

Mix together the water, milk, yeast and sugar.  Keep aside until it becomes frothy.

In the meantime, beat one of the eggs.  In the bowl of an electric mixer fitted with the paddle attachment, put flour, salt and butter and mix for 2 minutes.  Now add the yeast mixture and the beaten egg and knead until you get an elastic and smooth dough. It will take about 10 minutes. The dough will be a bit sticky, but the more flour you add, the tougher the buns will get.  Shape the dough into a ball, spray it with some oil and return it to the mixer bowl.

Cover the bowl with cling wrap and let it rise until it doubles in volume (at least one hour).

Divide the dough into 8 equal parts and gently roll them into balls.  Put them on a tray lined with baking paper.  Remember to keep them 5 to 7 cm (2 to 3 inches) apart as they will rise some more.  Cover them loosely with some cling wrap lightly coated in oil and let the buns rise in a warm place for at least one hour.  Beat the remaining egg with one tablespoon of water and use it to brush the top of buns.  Sprinkle them with sesame seeds.

Put a large shallow pan of water on the oven floor and bake the buns in a preheated oven at 200°C – 400°F (with the rack in the center of the oven) for about 15 minutes, or until the tops are golden brown.  Turn the tray around halfway through baking to ensure they cook evenly.

Brioche Burger Buns

When ready, transfer them to a rack to cool completely.

Brioche Burger Buns

I also wanted to thank Elies from Give Thanks for awarding MsM with:

And the…

Elies has a fantastic blog!! You should check it out right away!!!  THANK YOU Elies! <3

Time to pass them on to…

Marsha from The Harried Cook

Purabi from Cosmopolitan Currymania

Sawsan from Chef in Disguise

Giulia from Alter Kitchen

Paola from  An Italian Cooking in the Midwest

Sandra from Sandra’s Easy Cooking

Tina from Pinay Cooking Corner

Nydia from Mi Vida en Dulce

Happy browsing!

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  • Ham and Cheese Sicilian Brioches
  • FOCACCIA AL POMODORO – CHERRY TOMATO FOCACCIA

Filed Under: Baking, Bread, DIY, Finger food, Foodbuzz 24x24, Mains, Meat, Sandwiches, Street Food Tagged With: 24x24, bake, baking, bread, brioche, buns, burger, burger buns, Foodbuzz, Foodbuzz 24x24, sandwiches, sesame seeds, Street Food

« MINI MEAT PIES
AUSSIE BURGER WITH “THE LOT” »

Comments

  1. Purabi Naha says

    May 2, 2012 at 8:57 pm

    Congrats on the awards Manu and so thoughtful of you to pass them on to me once again! Thank you!

    This recipe is very interesting and the picture is stunning! What is a bread improver, I mean, can you tell me what is the chemical name of this, if possible (so that I can ask at the Chemist’s)? We don’t get this in Hong Kong.

    Reply
    • Manu says

      May 3, 2012 at 11:29 am

      Hi Purabi. It is a mix made of Wheat flour, Soya Flour, Emulsifier, Ascorbic Acid, Mineral salt and Enzyme. Not sure in what proportions as it’s not written on the packet. Anyhow, in my opinion… it really does not make that much of a difference… you could omit it. If you can find bread flour, use that instead of regular flour. I was looking for it but could not find any, that’s why I used the improver. 🙂

      Reply
  2. Sandra's Easy Cooking says

    May 2, 2012 at 11:00 pm

    Those brioche buns look fantastic. Great recipe, and I love sesame seeds on top.
    Congrats on the well deserved award, and thank you so much for honoring me with one. I appreciate it!!!

    Reply
  3. Tina (PinayInTexas) says

    May 3, 2012 at 2:46 am

    Love how beautiful your brioche buns look, Manu! Nothing’s better than homemade burger buns!
    Congratulations on all the awards, my dear…and thanks for once again, passing them on to me! It’s very much appreciated!

    Reply
  4. Mi Vida en un Dulce says

    May 3, 2012 at 6:59 am

    Oh…these brioches look amazing, so perfect.
    Congratulations for you award, and thanks so much for passing it to my blog.

    Reply
  5. Patricia says

    May 3, 2012 at 11:13 am

    How much instant yeast should I use as an equivalent to dry yeast? Thanks.

    Reply
    • Manu says

      May 3, 2012 at 11:23 am

      Hi Patricia. I have looked it up on the web and it appears that the rule of thumb is 25% less IDY than ADY, so in this case 3/4 tbsp of instant yeast should have the same result as the 1 tbsp of dry yeast I used. Hope it helps! 🙂

      Reply
  6. Asiya says

    May 3, 2012 at 1:13 pm

    These look perfect! Love how they browned so nicely!

    Reply
  7. Marsha @ The Harried Cook says

    May 3, 2012 at 3:19 pm

    Those buns look picture perfect! I just love buttery brioche and I bet it is fabulous as a burger bun… Everything you make is so lovely, Manu!! <3 Congrats on the awards – you really do deserve them! And thank you for passing them on to me 🙂 I really am honored to accept them! Big hugs to you!

    Reply
  8. Mario Matassa says

    May 3, 2012 at 5:33 pm

    Thank you Manu! I cannot find a good burger bun in Italy, which spoils the whole burger experience! I will definitely give these a try. Do you happen to know if they freeze well?

    Reply
    • Manu says

      May 3, 2012 at 5:36 pm

      Ciao Mario! Grazie! Yes, they do! They look a bit wrinkled when you defrost them, but the taste and texture do not get affected. Hope it helps! 🙂

      Reply
  9. Cristy says

    May 3, 2012 at 9:51 pm

    You must have gone through a window into my brain, Manu!! Just yesterday I was at the grocery store to buy buns for burgers, and had to change the entire menu because the list of ingredients I can’t pronounce or identify makes my stomach turn. This is absolutely perfect!!! And they are gorgeous!

    🙂 You’re the best.

    Reply
  10. Sawsan (chef in disguise) says

    May 4, 2012 at 5:51 am

    Congratulations on recieving the awards Manu, you totally deserve them. Thank you so much for passing the awards on to me, you made my day with your kindness.
    I love the brioche buns and their deeps golden color, I can only imagine their smell baking or their taste …yum! you are a very talented baker my friend

    Reply
  11. Nuts about food says

    May 4, 2012 at 6:15 pm

    I keep seeing recipes for hamburger buns and really want to try them: the supermarket brands are so full of preservatives and chemicals… You always inspire me to try these things!

    Reply

Trackbacks

  1. Cajun Burgers says:
    October 25, 2017 at 5:11 pm

    […] mayo. I added some cooked onions and green peppers instead of the usual raw salad bits and I used home-made brioche buns because I love home-made bread. If you like cajun flavours, you will absolutely love these burgers […]

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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