Hamburger Brioche Bun Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds flavor, while brown sugar is often less expensive.

Combine whole milk and eggs in a mixing bowl with the whisk attachment on a stand mixer until cohesive.

Swap the whisk for a dough hook and add bread flour spoonful by spoonful to hydrate the gluten strands.

Cover the dough with plastic wrap and let it rest for 30 minutes.

Bloom instant yeast by dissolving it in room temperature water.

After the 30-minute rest, mix the dough again, adding sugar, salt, and the bloomed yeast gradually.

Add room temperature butter one pat at a time while mixing.

Knead the dough on medium speed for 15 minutes until stretchy and sticky.

Spray the work surface with non-stick spray, take the dough out, and work it into a manageable mass.

Transfer the dough into a plastic container, cover with plastic wrap or a tight-fitting lid, and let it proof at room temperature for 1 hour, then refrigerate overnight.

After 14 hours in the fridge, scale the dough into 155-160 gram portions for large buns.

Flatten each portion, fold in the edges to the center to round it out, and rest seam-side down while shaping the others.

Press the dough ball through the work surface to tighten the skin and form a round shape.

Press down into disc shapes to form hamburger buns, spray the top with non-stick spray, and cover with plastic wrap for 10 minutes to relax gluten strands.

After 10 minutes, do final shaping using 4.5-inch ring molds, cover with plastic wrap, and proof at room temperature for 1-1.5 hours until nearly doubled in size.

Separate the yolk of an egg and thin it with a little water for an egg wash.

Brush the proofed buns with the egg yolk mixture and top with black and white sesame seeds, poppy seeds, or leave some plain.

Bake in a convection oven at 375°F for 18 minutes, or 20-25 minutes in a standard oven, until golden brown.

Check for an internal temperature of 195-200°F to ensure the buns are set, avoiding dryness.

Press the bun to see if it springs back, indicating it's well-made.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens