Hamburguer brioche buns

You know that my sister and i like making meals from scratch, no organized flours, frozen stuff nor synthetic colorants. And so, sooner or later we wanted to make burguers for an critical dinner, or even when we concept it become ridiculously hard to make the bread from scratch (and even when I attempted to dissuade my sister, hahaha) we decided we cherished the undertaking. Who doesn´t like a good undertaking in any case?

To inform you the thruth i was scared from all i had read and heard approximately the brioche type bread: “is brilliant difficult to make” “it didn´t rise how I hoped” “it takes way too much time and is hard”. however as with the entirety else , it grew to become out that if you take things one a step at a time, the whole thing might be best.
And that i loved the way it felt when I saw how splendid they got here out to be, plus all people loved them, the texture, flavor, consistency, the entirety!


For the dough:

  • 1/4 + 2 tbsp C sugar (75 gr sugar)
  • 150 ml whole milk 
  •  11 gr dry active yeast 
  • 6 eggs
  • 700 g all purpose flour 
  •  200 gr butter, unsalted and cold   
  • 3 tsp salt (18 gr salt)

For the egg wash:

  • 3 tbsp whole milk 
  • 1 egg


  1. Mix the sugar, milk and yeast until the sugar is dissolved. The mixture will turn a bit brownish. Set aside for 10 min.
  2. Add the eggs, one at a time, beating after each adittion.
  3. While you keep mixing add the dry ingridients (flour and salt) little by little. After that the dough will be fluid, cake-like batter, but don´t worry that will change. 
  4. Once the dough becomes firmer, add the butter and mix a little faster, until the dough is well incorporated. Reduce the speed to low and and keep on kneading until it gets soft (5 min).
  5. Place the dough in a bowl with some oil, and cover it with kitchen plastic paper and put it in the fridge ffor 2 hours. 
  6. While it´s in the fridge, cut some aluminium foil pieces and fold them several times to get half an inch wide straps, as shown in the pictures, and then form 4 inches diameter rings with them using a stapler. Thes will do as molds. 
  7. Now, divide the dough in small portions, we used kitchen siccors as it´s easier, then give them a shpere shape, as shown in the pictures. 
  8. Place each piece of dough in a foil ring, on a baking sheet with some parchment paper, keeping them covered, while you form all of them.  
  9. Put some oil over the pieces of dough and push them down a little to flatten them. Then cover them with plastic film paper and let them rise in a humid, warm place. 
  10. While the dough is rising preheat the oven and make the egg wash by mixing the milk and the egg.
  11. Once the dough has doubled it´s size, varnish them with the egg wash, and if you´re using sesame seeds, poppy seeds or something else, now is the time to sprinkle them. 
  12. Put some water to boil, about 3 cups, and then pour it on a baking pan, now place the bread sheet on the highest rack in your oven, and the water in the rack beneath that. Bake at 350° F for about 10 to 15 min. The water will make the inside of the oven humig, and this will make the breads turn out much better. 
  13. Take them out of the oven when they turn golden, and you´re done! 


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