Burnt Butter Brioche Burger Buns

  • 1 cup warm water
  • 3 tablespoons warm milk
  • 2 tsp dry yeast (active) / 7g
  • 3 tbsp white castor sugar
  • 2 eggs
  • 3 cups bread flour (this is important)
  • 1/6 cup self raising flour
  • 1/6 cup plain flour
  • 4 tbsp unsalted butter (softened)
  • 5 tbsp browned butter (heated over medium heat until nutty)
  • 1 1/2 tsp salt
  • 2 tbsp sesame seeds (optional)
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Without a doubt the best buns I’ve ever made, and potentially ever eaten.

1.  Combine 1 cup warm water with the milk, sugar and the dry yeast into a glass mixing bowl or jug.  Mix it gently and let it sit in a warm location for around 5 minutes or until it’s foamy.

2. In a mixing bowl, sieve the flours and salt, and stir them together.  Add the softened butter and then rub it in until it resembles breadcrumbs.  Then using a spatula, stir in the yeast from step one, add a beaten egg, and mix roughly.  Add the browned butter (allowed to cool slightly), and combined well in the bowl it has formed a dough. Pull the dough out onto an unfloured counter and knead well for around ten minutes, or until it is nice and smooth.  It should at this point still be reasonably bit sticky/tacky in texture – if it isn’t then your mix is too try and you will need to incorporate a small amount of water or milk.

3. Shape the dough into a ball and return it to lightly greased bowl. Cover with plastic wrap and let rise in a warm place until the ball has doubled in size – this will take approximately one to two hours (depending on the yeast and the temperature).

4. Line a baking sheet with lightly greased baking paper. Cut the dough into eight portions, and then gently roll each of those to form a ball.  Arrange them around 5cm apart on the baking sheet, inside rings made of foil (approx 2cm high by 10-12cm wide), and press down gently.  Lightly grease the tops with cooking spray, cover loosely with plastic wrap, and allow to rise in a warm place for a further one to two hours.  They should expand to fill the foil rings.

5. Place a large tray of water in the bottom of the oven, and preheat it to 200 °C with the oven rack in the middle of the oven.  Bake the rolls for 6 minutes.  Take them out, remove the foil ring by cutting a slit with scissors and pulling it off gently.  We want to be able to .  Beat the remaining egg with a tablespoon of water and brush on the top and sides of the buns… I like to do a first coat, let it dry slightly then do a second coat for extra shine.  Sprinkle sesame seeds over the top of the buns if you desire at this stage (I toast mine lightly in a pan with a small amount of sea salt flakes beforehand to give them some extra colour and flavour).  Place the rolls back into the oven, rotating the tray 180 degrees from the first  bake, for around another 6-7 minutes, or until the tops are nice and golden brown and they sound hollow with a gentle tap on the bottom.

6.  Allow to cool completely before using… and for the best burger results, toast the  insides of the bun in the pan juices from the beef.

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