The Brioche Buns.
Nothing sets the stage for a gourmet burger like homemade brioche buns. These golden, pillowy buns are the epitome of luxury in the world of bread. Soft, fluffy, and slightly sweet, they provide the perfect foundation to cradle your juicy burger patty. The process may take some time, but the reward is well worth the effort. Let's dive into creating these delightful buns that will elevate your burger experience to new heights!
The Montreal Texan Tips.
Room Temperature Ingredients.
Ensuring your eggs and butter are at room temperature is crucial for creating a smooth dough. Cold ingredients can hinder the incorporation process, resulting in a denser dough. Allow your eggs and butter to sit out for about 30 minutes before you start baking. The yeast will also perform better in a warm environment, leading to a better rise and a fluffier texture in your brioche buns. This simple step can significantly improve the quality of your buns.
Proper Kneading.
Kneading the dough properly is essential for developing the gluten network, which gives the buns their structure and chewiness. Knead the dough until it becomes smooth and elastic, which usually takes about 10 minutes by hand or 5-7 minutes using a stand mixer with a dough hook. A well-kneaded dough will be stretchy and bounce back when poked. This process helps trap air in the dough, leading to soft and fluffy buns.
Double Rise.
Patience is key when making brioche buns. Allowing the dough to rise twice is critical for developing flavor and achieving the desired airy, light texture. During the first rise, the dough should double in size, which can take 1-2 hours. After shaping the buns, let them rise again until they double in size, which usually takes another 30-60 minutes. This second rise ensures that the buns have a soft, pillowy texture once baked. Don’t rush these steps; the extra time will result in a superior bun.
Shopping list & nutritional values.
1/2 cup warm milk (110°F)
1/4 cup warm water (110°F)
2 1/4 teaspoons active dry yeast (1 packet)
3 tablespoons granulated sugar
2 1/2 cups all-purpose flour
1/2 teaspoon salt
3 large eggs (room temperature)
1/3 cup unsalted butter (softened)
Egg wash: 1 egg beaten with 1 tablespoon water
Sesame seeds (optional, for topping)
Prep Time: 3 hours Cook Time: 18 mins Makes: 8 buns
What I used: Love & Patience
How to Make It.
Activate the Yeast: In a small bowl, combine the warm milk, warm water, yeast, and 1 tablespoon of sugar. Stir and let sit for 5-10 minutes until foamy.
Make the Dough: In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Add the yeast mixture and 2 eggs to the dry ingredients. Mix until the dough starts to come together. Gradually add the softened butter, one tablespoon at a time, mixing well after each addition.
Knead the Dough: Knead the dough for about 10 minutes until it becomes smooth and elastic. You can do this by hand or use a stand mixer with a dough hook.
First Rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
Shape the Buns: Punch down the dough to release the air. Divide it into 8 equal portions. Shape each portion into a smooth ball. Place the dough balls on a baking sheet lined with parchment paper, spaced evenly apart.
Second Rise: Cover the dough balls with a clean kitchen towel and let them rise for another 30-60 minutes, or until doubled in size.
Preheat the Oven: Preheat your oven to 375°F (190°C).
Egg Wash and Topping: Brush the tops of the risen buns with the egg wash. Sprinkle sesame seeds on top if desired.
Bake: Bake the buns for 15-20 minutes, or until golden brown. They should sound hollow when tapped on the bottom.
Cool: Let the buns cool on a wire rack before using them for your burgers.
I hope you enjoy this unique French originated bun. 🍞 🥖
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Bon Appétit y’all!
—Montréal Texan
