Turkuaz Kitchen Brioche Burger Buns are made with dry yeast, water, milk, eggs, flour, butter, granulated sugar, and salt. This soft and buttery Brioche Burger Bun recipe creates a tasty Buns that takes about 4 hours to prepare and can serve up to 12 people.
Turkuaz Kitchen Brioche Burger Buns Ingredients
- 1 tbsp dry yeast (10g)
- 1/2 cup water
- 1 cup milk
- 4 eggs
- 4 cups flour
- 80g butter
- 1 tbsp granulated sugar
- 1 tsp salt
For The Egg Wash:
- 1 egg yolk
- 1 tsp milk
- Sesame seeds
- Black seeds
How To Make Turkuaz Kitchen Brioche Burger Buns
- Prepare yeast mixture: Whisk warm water, yeast, and a pinch of sugar in a small bowl. Set aside.
- Mix ingredients: In the bowl of a stand mixer, combine flour, activated yeast mixture, milk, sugar, and salt. Beat one egg in a separate bowl and add to the mixture. Mix with the paddle attachment for 7-8 minutes or knead by hand.
- First rise: Cover the bowl with a cloth and let it rest for 5-10 minutes. Add butter in 2-3 pieces at room temperature and knead again for another 7-8 minutes. Cover with plastic wrap and let it rise in the refrigerator for about 3 hours.
- Shape the buns: Punch down the dough on a floured counter. Divide into 70g pieces and roll each into a ball. Cover with plastic wrap and let rest for 30-45 minutes.
- Prepare for baking: Preheat the oven to 375°F (190°C). Brush the buns with egg wash made from egg yolk and milk. Sprinkle sesame and black seeds on top.
- Bake: Place on the middle rack of the oven and bake for 18-30 minutes.
- Cool: Remove from the oven and let the buns cool.
Recipe Tips
- Temperature of Ingredients: Use room temperature eggs and butter. This helps the dough mix evenly and rise better.
- Kneading is Key: Proper kneading is crucial. If using a mixer, knead for at least 7-8 minutes to develop the gluten, which gives the buns a soft texture.
- Yeast Proofing: Make sure the water is warm (not hot) when mixing with yeast. Too hot water can kill the yeast, and too cold won’t activate it properly.
- Rising Time: Allow the dough to rise in the refrigerator for 3 hours. This slow rise helps develop flavors and makes the dough easier to shape.
- Egg Wash Application: Apply the egg wash gently. Too much pressure can deflate the buns. The egg wash gives your buns a beautiful golden color and helps seeds stick.
What To Serve With Brioche Burger Buns
Brioche Burger Buns pair well with classic burger accompaniments like lettuce, tomato, meats, pickles, and onions. They also can be served alongside coleslaw, potato salad, French fries, or sweet potato fries for a delicious meal.
How To Store Brioche Burger Buns
- Refrigerate: Store the brioche buns in an airtight container or sealed bag in the refrigerator for up to 5 days.
- Freeze: Freeze the buns in a freezer-safe bag for up to 3 months. Thaw at room temperature or in the refrigerator overnight before reheating.
Brioche Burger Buns Nutrition facts
- Calories: 260
- Protein: 6 grams
- Fat: Around 8 grams
- Carbohydrates: 40 grams
- Fiber: About 1 grams
- Sugar: 2 grams
- Sodium: 200 mg
Try More Turkuaz Kitchen Recipes:
- Turkuaz Kitchen Star Bread
- Turkuaz Kitchen Acuka Bread
- Turkuaz Kitchen Focaccia Recipe
- Turkuaz Kitchen Garlic Knots
Turkuaz Kitchen Brioche Burger Buns
Description
Turkuaz Kitchen Brioche Burger Buns are made with dry yeast, water, milk, eggs, flour, butter, granulated sugar, and salt. This soft and buttery Brioche Burger Bun recipe creates a tasty Buns that takes about 4 hours to prepare and can serve up to 12 people.
Ingredients
For The Egg Wash:
Instructions
- Prepare yeast mixture: Whisk warm water, yeast, and a pinch of sugar in a small bowl. Set aside.
- Mix ingredients: In the bowl of a stand mixer, combine flour, activated yeast mixture, milk, sugar, and salt. Beat one egg in a separate bowl and add to the mixture. Mix with the paddle attachment for 7-8 minutes or knead by hand.
- First rise: Cover the bowl with a cloth and let it rest for 5-10 minutes. Add butter in 2-3 pieces at room temperature and knead again for another 7-8 minutes. Cover with plastic wrap and let it rise in the refrigerator for about 3 hours.
- Shape the buns: Punch down the dough on a floured counter. Divide into 70g pieces and roll each into a ball. Cover with plastic wrap and let rest for 30-45 minutes.
- Prepare for baking: Preheat the oven to 375°F (190°C). Brush the buns with egg wash made from egg yolk and milk. Sprinkle sesame and black seeds on top.
- Bake: Place on the middle rack of the oven and bake for 18-30 minutes.
- Cool: Remove from the oven and let the buns cool.
Notes
- Temperature of Ingredients: Use room temperature eggs and butter. This helps the dough mix evenly and rise better.
- Kneading is Key: Proper kneading is crucial. If using a mixer, knead for at least 7-8 minutes to develop the gluten, which gives the buns a soft texture.
- Yeast Proofing: Make sure the water is warm (not hot) when mixing with yeast. Too hot water can kill the yeast, and too cold won’t activate it properly.
- Rising Time: Allow the dough to rise in the refrigerator for 3 hours. This slow rise helps develop flavors and makes the dough easier to shape.
- Egg Wash Application: Apply the egg wash gently. Too much pressure can deflate the buns. The egg wash gives your buns a beautiful golden color and helps seeds stick.
Turkuaz Kitchen Brioche Burger Buns, Turkuaz Kitchen Burger Buns