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Brioche Burger with Beef Patty

Brioche Burger Bun

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish yee
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.
Prep Time 1 hr
Cook Time 20 mins
Resting Time 16 hrs
Course Bread
Cuisine American
Servings 12 buns
Calories 240 kcal

Equipment

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.
    Tangzhong 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.
    Bread Dough
  • Remove the dough and transfer to a big mixing bowl, and cover with cling wrap.
    Dough Ball
  • Let the dough rise for one hour at room temperature.
    Cling Wrap Dough
  • Punch down dough and then refrigerate overnight.
    Punch down air
  • Remove dough from refrigerator and roll out onto a floured surface.
    Transfer to floured surface
  • Divide dough into 80g each. Roll them into a nice round bun.
    Divide Dough
  • 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.
    Egg wash
  • Bake at 170 °C for about 20 minutes.
    Bake
  • Cool the brioche loaves to room temperature on cooling racks.
    Rest bun on wire racks
  • Serve with beef patty or your favourite meat!
    Brioche Burger with Beef Patty

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
Keyword baked, breakfast, yeast
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