D'Open Kitchen

COOKING FOR THE SOUL

Brioche Burger Bun

Name: Brioche Burger Bun
Prep time: 60 min
Cook time: 20 min
Ingredients: 40 g bread flour; 50 g water; 120 g whole milk; 675 g Bread Flour; 6 whole Eggs; 80 g Sugar; 75 g Milk; 45 g Yeast (instant); 338 g Butter (plus more for greasing pans); 20 g Salt; 50 g Egg; 50 g Milk

Recipe by

Trish yee

Brioche bun is usually sweeter and it taste more eggy than normal buns. I love the rich and buttery flavour and the soft and fluffy brioche is. It has always been on my list to attempt making broiche and I really love how it turns out! You can either pair it with beef patty or make it into a smoked salmon broiche sandwiches.

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Prep Time 1

Cook Time 20

Resting Time 16

Course Bread

Cuisine American

Servings buns

Calories 240 kcal

Equipment

Ingredients

Tangzhong:

40 g bread flour
50 g water
120 g whole milk

Brioche:

675 g Bread Flour
6 whole Eggs
80 g Sugar
75 g Milk
45 g Yeast instant
338 g Butter plus more for greasing pans
20 g Salt

Egg Wash:

50 g Egg
50 g Milk

Instructions

Tangzhong

Combine the ingredients for Tangzhong together in a small pot. Cook over medium heat for about 30 seconds and keep stiring the mixture until it forms into a paste.

Broiche Bun

Combine eggs, sugar, milk, and yeast in a stand mixer with hook attachment and mix on medium-high for two minutes.
Slowly incorporate flour while mixing, then continue to mix for 10 minutes.
Add salt, then slowly add butter while mixing.
Once all of the butter has been incorporated, continue to mix on medium-low for 10 minutes.
Add in Tangzhong.
Increase the speed to medium-high for 5 minutes. Dough should be slightly sticky.
Remove the dough and transfer to a big mixing bowl, and cover with cling wrap.
Let the dough rise for one hour at room temperature.
Punch down dough and then refrigerate overnight.
Remove dough from refrigerator and roll out onto a floured surface.
Divide dough into 80g each. Roll them into a nice round bun.
Cover the buns with oiled plastic wrap.
Proof the bun until they have approximately doubled in size for 2 hours.
Brush with bun surface with egg wash.
Bake at 170 °C for about 20 minutes.
Cool the brioche loaves to room temperature on cooling racks.
Serve with beef patty or your favourite meat!

Video

View this post on Instagram

A post shared by Trishy (@trishyees)

Notes

Tangzhong can be made a day in advance and best to use it when it's cold
Dough should not be leave in the fridge for more than 72 hours.

Nutrition

Serving: 1bunCalories: 240kcal

Keyword baked, breakfast, yeast

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.