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Brioche Burger Bun
Brioche bun is usually sweeter and it taste more eggy than normal buns. I love the rich and buttery flavour and the soft and fluffy brioche is. It has always been on my list to attempt making broiche and I really love how it turns out! You can either pair it with beef patty or make it into a smoked salmon broiche sandwiches.
Equipment
- Kitchen Mixer
- Brush
Ingredients
Tangzhong:
- 40 g bread flour
- 50 g water
- 120 g whole milk
Brioche:
- 675 g Bread Flour
- 6 whole Eggs
- 80 g Sugar
- 75 g Milk
- 45 g Yeast instant
- 338 g Butter plus more for greasing pans
- 20 g Salt
Egg Wash:
- 50 g Egg
- 50 g Milk
Instructions
Tangzhong
- Combine the ingredients for Tangzhong together in a small pot. Cook over medium heat for about 30 seconds and keep stiring the mixture until it forms into a paste.
Broiche Bun
- Combine eggs, sugar, milk, and yeast in a stand mixer with hook attachment and mix on medium-high for two minutes.
- Slowly incorporate flour while mixing, then continue to mix for 10 minutes.
- Add salt, then slowly add butter while mixing.
- Once all of the butter has been incorporated, continue to mix on medium-low for 10 minutes.
- Add in Tangzhong.
- Increase the speed to medium-high for 5 minutes. Dough should be slightly sticky.
- Remove the dough and transfer to a big mixing bowl, and cover with cling wrap.
- Let the dough rise for one hour at room temperature.
- Punch down dough and then refrigerate overnight.
- Remove dough from refrigerator and roll out onto a floured surface.
- Divide dough into 80g each. Roll them into a nice round bun.
- Cover the buns with oiled plastic wrap.
- Proof the bun until they have approximately doubled in size for 2 hours.
- Brush with bun surface with egg wash.
- Bake at 170 °C for about 20 minutes.
- Cool the brioche loaves to room temperature on cooling racks.
- Serve with beef patty or your favourite meat!
Notes
- Tangzhong can be made a day in advance and best to use it when it's cold
- Dough should not be leave in the fridge for more than 72 hours.
Nutrition
Serving: 1bunCalories: 240kcal
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!
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Trish yee
I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee
I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee
I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
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