If you like hamburgers, you'll agree with me: the bun is just as important as the meat and toppings. A hard bun usually doesn't do it for me, but a bun shouldn't be too soft either. It should absorb the juices from the meat and your toppings, but not fall apart. A lot of demands, eh, for a simple sandwich? In my opinion, with this recipe for brioche hamburger buns you have a delicious hamburger bun that does justice to your meat and toppings!
- 450 grams Wheat Flour
- 250 ml Lukewarm Water
- 30 ml Milk
- 25 grams Sugar
- 7 grams Dried Yeast
- 1.5 teaspoon Salt
- 50 grams Butter (at room temperature)
- 2 Eggs
- 4 tablespoons Sesame Seeds
- Food Processor with dough hooks
- Convection Oven
- 2 Baking trays / Grids
- Baking Paper
- 2 Dish Towels
- Take a bowl and add the water and milk, followed by the sugar and yeast. Let this stand for 5 minutes so that the yeast starts working.
- Put the wheat flour in the bowl of the food processor and add the salt and butter. Turn on the food processor and mix everything together until the butter is well distributed. Add the egg and then the mixture of water, milk, sugar and yeast while turning. Now let the food processor do the kneading for about 5 minutes.
- After kneading, take a clean bowl and pour the dough into it. You will see that it is a fairly soft dough where you feel like it is too wet. That is not true! Cover the bowl with a wet dish towel and put it away in a warm place to double in size. This will take approximately 2 hours.
- After the first rise, flour your work surface and pour the dough on it. Divide the dough into 8 equal parts. Then take a piece of dough and flatten it. Now make a bowl of your hand and place it over the dough. By making a circular movement with your hand, you will round the dough. This ensures that a sturdy sphere is created that will rise upwards. Round up all 8 parts of dough.
- Is my explanation about bulging not entirely clear or do you want to make sure that you are doing it right? The video below clearly shows how to round the dough: https://www.youtube.com/watch?v=YfGNtNI6eZY
- Now take the baking trays or the grids and cover them with baking paper. Divide the dough balls over the baking plates and cover them both with a wet dish towel. Let the dough balls rise for another 1.5 hours.
- Preheat the oven to 175 degrees Celcius /347 Fahrenheit (200 degrees Celsius /392 Fahrenheit if you don't have a convection oven)
- Beat the second egg with a little water and brush the dough balls with a brush. Sprinkle each bulb with some sesame seeds.
- Then slide the baking trays into the oven and bake the brioche hamburger buns for 18 minutes. After about 10 minutes I changed the baking trays to avoid any heat differences in the oven.
- Are the brioche burger buns ready? Then remove them from the baking tray and let them cool down on a wire rack. When they are completely cool, you can start using them for your burgers. You will find more than enough recipes for that here! Enjoy your meal!