Creating memories in the kitchen...One meal at a time.

Thursday, June 16, 2011

Buttery Brioche Hamburger Buns

As promised here are the most delicious, buttery, sweet, AMAZING, hamburger buns I have ever had! We had these the first time with these delicious turkey burgers, but my kids have been loving them as mini sandwiches and even for a little snack with cream cheese or some strawberry jam. 

We loved them in miniature form but I am confident they would work equally well made as traditional sized hamburger buns as well. (Just watch the baking time, you might need to cook them for longer.)  With Father's Day just around the corner, this would be something that would make his day and yours!

Buttery Brioche Hamburger Buns
Cuisine at Home

1 1/2 sticks (12 TBSP) butter, room temperature
3 eggs, room temperature
1/4 cup whole milk, room temperature
2/3 cup warm water (105-110 degrees)
1 TBSP. sugar
2 1/2 tsp. active dry yeast
4 1/4 cups bread flour
1/2 cup sugar
11/2 tsp. salt
1 egg combined with 1 TBSP. water

Whisk together butter and 3 eggs in the bowl of a stand mixer on low speed until combined, then whisk in milk. (The mixture will still be lumpy and looked curdled after mixing, this is ok.)

Combine 2/3 cup water, 1 TBSP. sugar, and yeast in a small bowl; set aside until foamy, 5 minutes.

Whisk together flour, 1/2 cup sugar, and salt in a bowl until combined.

Add yeast and flour mixtures to butter mixture and knead on low speed with a dough hook attachment until dough is smooth and elastic, about 15 minutes. Transfer dough to a large, oiled bowl, cover with plastic wrap, and let rise until doubled, 1 1/2-2 hours or refrigerate overnight.

Punch down dough to release the air from it, then divide into 1 oz. portions. shape dough into balls and place on parchment-lined baking sheets. cover buns with plastic wrap and let rise until doubled, 1 1/2 hours. (This will take longer if you refrigerated the dough.)

Preheat oven to 350 degrees.

Brush tops and sides of dough balls with egg-water mixture;bake until golden brown, about 20 minutes. Cool buns before slicing.

Posted by: Sallie
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Rachelle said...

The first (and only) time I tried to make brioche buns it broke my brand new Kitchen Aid mixer. It was a sad day. The dough was just too heavy. Now I think I might give them a try again. This recipe sounds more manageable. Thanks for sharing!

My Sister's Kitchen said...

That is terrible! This dough seemed very light and tender to me so hopefully you'll have better luck this time around. Let me know how it goes!

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