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