How to make Brioche Burger Buns BY HAND

By Ethan Chlebowski · 120 min

Ingredients

Instructions

1. Warm the milk to about 37 °C (20–30 seconds in the microwave). Stir in the beaten eggs, sugar and instant yeast, then rest 5–10 minutes until it foams; discard the yeast if no foam or bubbles form.
2. Put the bread flour and salt in a large bowl, pour in the yeast mixture and work it by hand until no dry flour remains. Cover and rest 30 minutes.
3. Cut the softened butter into small pieces and add to the rested dough on a work surface. Cut and press the butter in by hand for 10 minutes or more until fully combined.
4. Knead until the dough is completely smooth and no longer sticky, 5–10 more minutes. (A stand mixer can be used for the butter and kneading.) The dough is ready when a small piece can be stretched to a translucent window without tearing.
5. Grease the bowl, add the dough, cover and let it rise until doubled, about 60–90 minutes.
6. Meanwhile, make foil rings about 2 cm high and 10 cm in diameter, and place them on a parchment-lined tray greased with cooking spray.
7. Divide the risen dough into 6 pieces of about 100 g, shape each into a tight ball, and place one in each ring. Press lightly to spread slightly.
8. Cover and let the buns rise until doubled or filling the rings, about 1.5–2 hours.
9. Near the end of proofing, preheat the oven to 176 °C.
10. Beat 1 egg yolk with a little water and brush over the buns. Sprinkle with sesame seeds.
11. Bake for 20 minutes, or until browned and the internal temperature reaches 95 °C. Cool completely.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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