Brioche Hamburger Bun

 

These buns are way much better than store bought ones. Plus, kneading the dough by hand gives you a good workout for your arms and hands! This video is very useful for the kneading technique.

Ingredients

250g bread flour

1.5 teaspoon instant yeast (I use saf-instant yeast from France)

1.5 tablespoon caster sugar

1 teaspoon salt

1 medium egg (room temperature)

120ml warm milk

30g unsalted butter

1 spoonful of love 

Method

1. Warm milk to 30 degree celcius.

2. Crack the egg into milk and mix to combine.

3. Put bread flour, yeast, sugar and salt into mixing bowl. Make sure yeast and sugar are placed on same side of mixing bowl and salt on the other side. (Salt will inhibit development of yeast)

4. Pour milk mixture (step 2) into the yeast and sugar. Use your hand or dough scrapper to mix all the ingredients in the mixing bowl until fully combined. 

5. Transfer the dough from the mixing bowl to tabletop and knead for 5-10minutes.

6. Add in butter and knead until you get a smooth, silky and soft dough. This takes about 20 minutes for hand kneading. Do the window pane test to determine if the dough has been kneaded to correct consistency.

7. Gently fold the dough into a ball, lightly oil the mixing bowl with olive oil and place the dough into the bowl with the seam side down. Cover with a plastic wrap and proof in a warm place for 40 minutes (first proofing) or until dough is double in size.

8. After 1st proofing, punch down the dough, remove it from mixing bowl and divide into 6 or 7 equal sized doughs (approximately 65g to 75g each). Gently deflate each dough, flip over so that the smooth side facing up. Shape each dough into a ball. 

9. Place the round balls of dough on a baking pan (lightly oiled with olìve oil or place a baking parchment sheet on the pan). Cover the doughs loosely with a plastic sheet and proof in a warm place for 30minutes or until double in size. Prepare baking ring (12" x 1") and place them around each dough ball to guide the bun to rise.

10. Before the end of 2nd proofing, preheat oven to 170 degree celsius. 

11. At end of 2nd proofing (if you press the dough gently with your finger, the dough leaves a small indentation which springs back slightly and not immediately), lightly brush each dough with milk (room temperature). If you like, you can sprinkle the top of the doughs with sesame seeds. 

12. Bake for 10-15minutes or until the buns are light golden brown. Do watch the baking like a hawk to ensure you don't over bake the buns. Bun weight: 69 to 71g for around 75g dough.

13. Transfer the buns immediately to wire rack for cooling. 

14. Best eaten warm and on the same day. Home made burger using this bun. Yummy.

Note. These buns will still stay soft on the next day. To keep buns fresh, freeze the buns if you are unable to finish them on the same day of baking.

Happy baking!