Mini Brioche Burger Buns

DrygastDrygast, 2024-01-02

These small burger buns are buttery and soft, perfect for luxurious burgers.

 

  • Servings20 Portions
  • AllergensEggs, Milk, Sesame, Wheat

 

  • Prep Time20 min
  • Rest Time150 min
  • Cook Time15 min

Description

Here is a recipe for small hamburger buns in brioche style. You can of course double the amount of dough for each bun and then make 10 normal-sized hamburger buns instead, but in this particular case I wanted smaller buns and make a fancy burger for New Year's. In the end I made a bacon-filled venison burger with pickled chanterelles and juniper mayonnaise - I think it turned out really well.

The bread is good as is, but is even better if it is cut up and toasted in a dry frying pan until it begins to take on a little colour.

The bread is perfect for freezing immediately after it has cooled to room temperature. If you put the small buns in a bag and freeze, it is easy to just pick them out 1-2 hours before use.

The eggs I use are generally quite large, so I adjusted the amount of flour according to the recipe I started from. You can start with a smaller amount of flour and adjust upwards if the eggs used are small.

Ingredients

Buns
Topping

Nutrition Facts*

 TotalServing100 g
Energy2822.89 kcal141.14 kcal257 kcal
Carbohydrates404.32 g20.22 g36.81 g
Fat89.52 g4.48 g8.15 g
Protein86.77 g4.34 g7.90 g
Sugar32.07 g1.6 g2.92 g
Salt12.85 g0.64 g1.17 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.

Directions

Buns
  1. Melt the butter in a saucepan and then pour in water and milk.
  2. Heat to 37°C (finger warm).
  3. Pour the mix into a dough machine and add the dry yeast.
  4. Leave for 10 minutes.
  5. Pour in one egg (not both eggs - one is used for brushing later).
  6. Pour in the dry ingredients.
  7. Let the machine process the dough for about 10 minutes.
  8. Cover the dough with plastic wrap and leave to rise for at least an hour.
  9. Divide the dough into 20 equal parts and roll round balls (approx 46 grams each).
  10. Flatten the dough balls and leave to rise under a cloth for another 1.5 hours.
  11. Start the oven - 200°C.
  12. Whisk the second egg with a tablespoon of water.
  13. Brush the buns with the egg and then pour on sesame seeds.
  14. Bake the buns in the oven for 10-15 minutes until nicely colored.
  15. Let the buns to cool on a wire rack, then put them in a plastic bag.