Brioche Hamburger Buns

Ingredients

Dough

Cold ingredients help control the butter incorporation

• 425g (3¼ cups) All-purpose flour
• 5g (1½ tsp) instant yeast
• 8g (2 tsp) Kosher salt
• 240g (5 eggs) (5 large) Large cold eggs
• 40g (3 Tbsp) Cold milk
• 65g (½ cup) Sugar
• 225g (1 cup) Cold unsalted butter

Glaze

For that beautiful golden finish

• 50g (1 large) (1 large) Large egg, beaten
• 10g (1 tbsp) Sesame seeds (optional)

Total flour: 425g

Hydration: 50%

Pro tip: Keep all ingredients cold, especially eggs, milk, and butter. Cold butter creates the rich, tender crumb.

Equipment

Method

Mix the Dough (Day 1)

Combine the base dough ingredients before adding butter. This is an enriched dough that requires careful butter incorporation.

1. Combine the dry ingredients. Add the flour, instant yeast, and salt to the bowl of your stand mixer. Keep the salt and yeast from sitting directly on top of each other.
2. Add the wet ingredients. Pour in the cold eggs and cold milk, and fit the dough hook.
3. Knead and add the sugar. Mix on low, speed 1 to 2, for about 7 minutes. Add the sugar a little at a time over the first 5 minutes so it works in evenly.

Incorporate the Butter

The key to brioche is properly incorporating cold butter.

1. Pound the butter. While the dough mixes, pound the cold butter with a rolling pin until it's pliable but still cold, about Play-Doh consistency.
2. Add the butter one piece at a time. With the mixer on low, drop in the butter one piece at a time. Wait until each piece is mostly worked in before you add the next. Don't rush this step.
3. Knead to windowpane. Once all the butter's in, keep kneading 10 to 15 minutes until the dough is smooth and elastic. Check it with the windowpane test: stretch a piece thin enough to see light through without it tearing.

Tip: Keep the butter cold but pliable. Pound it with a rolling pin if it needs loosening up.

First Rise and Cold Retard

A stretch and fold helps strengthen this rich enriched dough, then the overnight chill firms up the butter and builds flavor.

1. First rise. Place the dough in a lightly oiled bowl and cover it.
2. Rise with a fold. Let it rise 1 hour at room temperature, giving it one stretch and fold at the 30 minute mark.
3. Cold retard overnight. Refrigerate the dough for a cold retard, at least 8 hours and up to 24. This firms the butter back up and builds flavor.

Wait: Overnight (8-24 hours)

Shape the Buns (Day 2)

Divide and shape into tight, round buns.

1. Divide. Pull the cold dough from the fridge and divide it into 8 equal pieces, about 125g each.
2. Shape into balls. Shape each piece into a tight, smooth ball, pinching the seam closed underneath.
3. Arrange. Set the balls seam side down on a parchment-lined baking sheet, spacing them evenly so they have room to grow.

Final Proof

Final proof until puffy and nearly doubled.

1. Cover. Cover loosely with oiled plastic wrap.
2. Proof. Let them proof 2 to 2.5 hours, until puffy and nearly doubled. About 30 minutes before they're ready, start preheating your oven to 350°F (175°C).

Wait: 2-2.5 hours

Bake the Buns

Bake until golden brown with that signature brioche shine.

Oven: 175°C / 350°F. Internal temperature when done: 88°C / 190°F.

Standard Oven (recommended)

Bake until golden brown and internal temp reaches 190°F.

Equipment: Baking sheet,Parchment paper,Oven

1. Egg wash. Brush each bun with the beaten egg, and scatter sesame seeds on top if you want them.
2. Bake. Bake about 20 minutes, until deep golden and the internal temperature reads 190°F (88°C).
3. Cool. Let them rest 5 minutes on the pan, then move them to a wire rack to cool.

Note: Internal temp should reach 190°F (88°C) when done.

Storage

• Room temperature: Store in an airtight container or bag at room temperature for up to 2 days. The buns stay soft thanks to all that butter.
• Frozen: Freeze individually wrapped buns for up to 2 months. Thaw at room temperature or split and toast directly from frozen.

Refresh slightly stale buns in a 300°F oven for 5 minutes, or split and toast for best results.

Frequently Asked Questions

Why do I need to refrigerate overnight?

The overnight chill (cold retard) firms up the butter, making the dough easier to shape and developing more flavor.

What is the windowpane test?

Stretch a small piece of dough between your fingers. If you can stretch it thin enough to see light through without it tearing, the gluten is fully developed.

Can I make these without a stand mixer?

Yes. Hand kneading an enriched dough like this takes time and patience, but it works. Follow the Hand Kneading Enriched Dough to Windowpane lesson in the classroom for the technique.

Why are my buns flat?

The dough may have been over-proofed, or the butter was too warm during mixing. Cold butter is essential for structure.

Nutrition

Per serving (1 bun (about 85g)): 340 calories, 38g carbohydrates, 8g protein, 17g fat, 1g fiber, 290mg sodium. Makes 8 servings.