Homemade hamburguer brioche buns are just THE way to make hamburguers way better, it is all about the quality of ingredients you use to assemble your hamburguer, as with lots of meals.
You already know my sister and I love making bread, it is something we got from our grandma and our mom. So, one day we wanted to make hamburguers for a family dinner and decided to make everything from scratch; bread and everything, which meant the biggest challenge for us. But we made them and we put together this recipe, our way, as always.Jump to Recipe
Our hamburguer brioche buns recipe is just great!, the buns are soft, fluffy and delicious. We made it extra carefully so it all comes out perfect, because buns like these are totally worth it.
And yes, these buns do turn out this shiny, just like in the pictures and are great for hamburguers, or even just toasted with some butter and jam because they have the typical softness of any brioche bread.
Making a good homemade bread takes effort, I won´t lie. It is not hard but you do have to be patient and you have to, as our mom says, give love to the dough so they turn out great. Plus, you have to enjoy the process and give the dough its time, this is a key step when making this and other bread recipes.
To make these hamburguer brioche buns it is recommended to use bread flour, since it gives the dough some more consistency, but you can also just use all purpouse flour, I have actually used both when making this recipe and both work just fine. What it is really important is to use high quality butter, as with any other brioche.
Once the brioche buns are ready you can go two ways: you can either eat them right away (or the next day tops) or store them so they last longer. To store it consider the following tips:
- Let the buns cool down completely once they are ready.
- Then, put them in a plastic bag trying to take out all the air you possibly can or wrap them individually in aluminium foil.
- Do not refrigerate them (they will dry up) and instead leave them in a fresh dry place.
- Generally they last about 5 days when stored properly, but it is best to freeze them together in small groups, leaving space between each other, so they are in good shape when you use them, if you want them to last longer.
Also, if you would like to see some more brioche recipes, go check out our homemade brioche loaf bread recipe, you will love it!
- 1/3 + 1 tbsp (2.80 oz) (80 gr) white sugar
- 2/3 C oz (5.40 oz) (160 ml) whole milk warm
- 3 1/2 tsp (0.40 oz) (11 gr) dry active yeast
- 2 tsp (0.50 oz) (14 gr) honey
- 7 eggs
- 5 1/3 C (1.54 lbs) (700 gr) all purpouse flour or bread flour
- 3 tsp (0.74 oz) (21 gr) salt
- 1 C (7.90 oz) (225 gr) butter unsalted and cold
- 1 egg
- 2 tbsp (1 fl oz) (30 ml) whole milk
- 3 C (24.35 fl oz) (720 ml) water
Ina big bowl mix the milk, sugar, honey and yeast and keep mixing until it is fully intergrated. Let it sit for 10 minutes.
Then mix in the eggs and mix with a fork or wooden spoon until fully incorporated.
Add in little by little the flour and satl and mix until a sticky doigh forms, but don´t worry, it will form later on. Place dough on the clean kitchen surface, knead by punching the dough and folding it onto itself for 10 minutes until it takes more form.
Add in a third of the butter to the dough and knead for 5 minutes. Repeat this process twice until all the butter is incorporated and the dough is soft and elastic. It is important not to add more flour since the kneading is what will make the dough (this whole process can also be made using a standing mixer with a dough hook on).
Once ready, form a ball with the dough and place it in a bowl greased with some oil so it doesn´t stick. Cover it with plastic kitchen wrap and put it in the fridge for at least 2 hours, but you can also leave it there for up to 24 hours.
While the dough is in the fridge, cut 10 pieces of the width of the roll of aluminium foil for about 12 inches (30 cm) long and fold them lengthwise to be about 0.40 inches (1 cm) tall, as shown in the pictures above. Once these pieces are ready, form circles with them of about 4 inches (10 cm) in diameter using a stapler (this circles will serve as molds).
Once the dough has rested, divide it into 20 same size portions (we use kitchen siccors to do this) and form balls with each piece.
Line two rectangular baking sheets of about 15.80 x 11 inches (40cm x 28cm) with parchment paper and place the aluminium foil circles in top. Place each ball in each circle, brush some oil on each and punch each a little using a glass plate so they are shaped like buns. Cover them in plastic kitchen wrap and let them rise for 2 hours until they double in size.
Preheat the oven to 375ºF (180ºC). Once the buns have doubled in sieze, brush them with a mixture of the beaten egg and milk and srpinkle some black sesame seeds on top or any other topping you like if you so desire to.
Birng the 3 cups of water to a boil and pour it into an oven safe pan. Place this pan with the boiling water on the bottom rack of the oven and put the baking sheets with the buns on the top rack of the oven (the water will create a humid enviroment inside the oven and this will make the buns turn out better). Bake for 10 to 15 minutes or until they turn golden brown.
Let them cool for at least 10 minutes an they are ready.