Brioche Buns are a type of French bread known for their characteristic buttery and crumbly texture. Over the years, brioche has become a go-to choice for gourmet burgers. Some of the best restaurants in the city nail the burgers with not just the perfect bun to patty ration or dressing but also their amazing brioche buns. (Check out our top 5 burger spots in Delhi)
Thanks to the pandemic, I was craving a good juicy burger. So instead of store-bought buns, I sought out to make some brioche buns at home instead. And bread-baking has pretty much always intimidated me, but this was actually pretty easy.
Sesame topped, eggless, and so perfectly buttery and crumbly!
Check out my recipe for garlic dough balls and foolproof pizza dough.
Ingredients for brioche buns – makes 4, 5-inch buns
- All-purpose flour – 4 cups
- Salt – 1 tsp
- Sugar – 3 tbsp
- Cold butter – 1/3 cup
- Active dry yeast – 3-1/2 tbsp
- Milk, room temperature – 1-1/4 cup
- Water – 1-1/2 cup
- Sesame seeds – 1/4 cup
Method
- Start by activating the yeast. In a bowl add 1 cup milk, sugar, and lukewarm water and mix. The water should be around 35 degrees or warm enough that you can keep your finger in the water and yet feel the warmth. Add the yeast and mix. Set aside for 5 minutes to bubble up.
- Sift the flour into the food processor, add the salt. Slowly add the activated yeast mixture and work on the dough until it comes together.
- Remove and transfer to a pastry board or a large, shallow bowl. Press the butter into the dough and knead for 10 minutes.
- Cover with a damp muslin and let it proof for 1 hour in a warm place.
- After an hour, knead the dough again for 5 minutes to punch out the air. Divide the dough into 4 equal parts. Shape each portion into a bun.
- Line the baking tray with a cookie sheet and place all 4 buns on it at a distance. Using the remaining 1/2 cup milk, brush the top of the buns with milk. Cover and let it proof again for 40 minutes. I kept them in the microwave (switched off of course!)
- Brush again with the milk wash and top with sesame seeds. Let them stand for another 10 minutes.
- Meanwhile, preheat the oven for 10 minutes at 200 degrees.
- Place 1 cup water in a bake-proof tray on the bottom-most shelf of the oven. Place your baking tray on the middle shelf and bake for 15 minutes. The addition of water creates moisture and ensures soft buns.
- Remove the water and bake for another 10 minutes.
- Rest for 5-10 minutes on a wire rack before using it.
Making the burgers
I used some insane burger patties from Meatigo. I order from them so much and the meat quality is just so good each time. Dressed the Chicken and Parmesan patty with bell pepper, caramelized onions, honey mustard and olive tepenade.
While the desi chicken patty was chomped on with onions, tomatoes and mint mayonnaise.
Brioche Buns
Materials
- 4 cups All-purpose flour
- 1 tsp salt
- 3 tbsp sugar
- 3½ tbsp Active dry yeast
- ⅓ cup Butter cold
- 1¼ cup Milk room temperature
- 1½ cup Water
- ¼ cup Sesame seeds
Instructions
- Start by activating the yeast. In a bowl add 1 cup milk, sugar, and lukewarm water and mix. The water should be around 35 degrees or warm enough that you can keep your finger in the water and yet feel the warmth. Add the yeast and mix. Set aside for 5 minutes to bubble up.
- Sift the flour into the food processor, add the salt. Slowly add the activated yeast mixture and work on the dough until it comes together.
- Remove and transfer to a pastry board or a large, shallow bowl. Press the butter into the dough and knead for 10 minutes.
- Cover with a damp muslin and let it proof for 1 hour in a warm place.
- After an hour, knead the dough again for 5 minutes to punch out the air. Divide the dough into 4 equal parts. Shape each portion into a bun.
- Line the baking tray with a cookie sheet and place all 4 buns on it at a distance. Using the remaining 1/2 cup milk, brush the top of the buns with milk. Cover and let it proof again for 40 minutes. I kept them in the microwave (switched off of course!)
- Brush again with the milk wash and top with sesame seeds. Let them stand for another 10 minutes.
- Meanwhile, preheat the oven for 10 minutes at 200 degrees.
- Place 1 cup water in a bake-proof tray on the bottom-most shelf of the oven. Place your baking tray on the middle shelf and bake for 15 minutes. The addition of water creates moisture and ensures soft buns.
- Remove the water and bake for another 10 minutes.
- Rest for 5-10 minutes on a wire rack before using it.