Brioche Hamburger Buns Recipe:
Rich, golden-brown and decadently buttery with a hint of sweetness and lots of eggs in the dough, brioche can be used to uplift anything – from hamburgers and PB&Js to To ham and cheese sandwiches.
◦ 3 1/4 cups (425 grams) unbleached all purpose flour
◦ 1 1/2 teaspoons (5 grams) SAF Gold Instant Yeast
◦ 2 teaspoons (8 grams) kosher salt
◦ 5 large cold eggs (240 grams)
◦ 3 tablespoons (40 grams) cold milk (whole or reduced fat)
◦ 1/3 cup (65 grams) granulated white sugar
◦ 1 cup (225 grams) cold unsalted butter
◦ 1 large egg, lightly beaten
◦ Sesame Seeds (optional)
Brioche Hamburger Buns: Place the flour, yeast, and salt in the bowl of your stand mixer fitted with the paddle attachment. Beat until combined. Add the eggs and milk and beat until combined. Replace the paddle attachment with the dough hook, and knead the dough on 1st speed for four minutes. Increase your mixer speed to 2nd speed, and continue to knead the dough for another three minutes. Next, with the mixer on 2nd speed, gradually add the sugar over five minutes.
Place the cold butter between two sheets of parchment or wax paper. With a rolling pin, pound the butter until it’s pliable but still cold. Cut the butter into pieces and add it to the dough. Knead the dough, on 2nd speed, for another 10 to 15 minutes or until the dough cleans the bowl and is smooth (not sticky) and elastic. To check to see if the dough is fully kneaded, use the ‘windowpane’ test.
To do this, start with a small fistful of dough. Gently stretch it. For a fully kneaded dough you should be able to stretch the dough quite thin, without it tearing, so that you can almost see through it.
Place your dough in a large, lightly oiled bowl, cover with plastic wrap, and let sit at room temperature 73 to 76°F 23 to 24°C for about 1 hour. After 30 minutes you need to stretch the dough to equalize its temperature and it also helps to strengthen the dough. To stretch the dough, gently take one edge of the dough and stretch it and then fold it onto the top of the dough. Turn your bowl 180 degrees and stretch the dough in the same way. Then turn your bowl a quarter turn (90 degrees) and stretch the dough in the same way. Then turn your bowl 180 degrees and repeat the process. After that flip your dough so the bottom is now the top, and cover. Let proof another 30 minutes and then place the covered dough in the refrigerator to chill overnight. (This makes the dough much easier to shape and also improves the flavor of the Brioche.) Next morning, line a baking sheet with parchment paper.
Then remove the dough from the refrigerator and divide into 8 equal-sized pieces (about 125 grams each). Then, working with one piece of dough at a time, flatten into a round. (You may want to lightly flour your hands.) Take the edges of the dough and fold them into the center and gently seal. Then flip your dough over so the smooth side is facing up. With the palm of your hand rotate the ball of dough on your surface to create surface tension and to seal the edges of the dough completely.
Place the rounds of the dough on your baking sheet, spacing them several inches apart. Cover loosely with plastic wrap that has been sprayed with a non stick spray or lightly oiled (this will prevent the buns from sticking to the plastic wrap) and let proof at room temperature (about 73 – 76 degree F) (23 – 24 degree C) until nice and puffy and almost doubled in size (because the dough is very cold, this could take about 2 1/2 hours).
Next, preheat your oven to 350 degree F (180 degree C) with the oven rack in the center of the oven.
When ready to bake, remove the plastic wrap and, with a pastry brush, lightly brush the tops of the Brioche with the beaten egg. If desired, sprinkle the tops with sesame seeds. Place in the preheated oven and bake for about 20 minutes or until golden brown and shiny. If you tap the bread it will sound hollow. Rotate the pan front to back about halfway through baking. (Internal temperature of a fully baked Brioche should be about 190 degree F (88 degree C)). Remove from oven and place on a wire rack to cool for about five minutes before transferring to a wire rack to cool completely. Can be covered and stored for several days or they can be frozen.