Sweet, doughy and light, I absolutely adore brioche buns and they are, in my opinion, the best way to sandwich a burger together. All the cool kids are doing it, every food truck and burger joint in London serves brioche on the menu these days.
But are they available in the supermarkets? No. They. Are. Not. I’ve Googled extensively in the hopes of locating a London seller, but so far I’ve had zero success.
So what to do when you reaaaaally want a brioche bun to sandwich your Provenance wagyu beef patty between? You make your own of course.
They are, as I discovered yesterday, super simple to make, just very timing consuming with all the rising that needs to occur. So here it is, the recipe I used, good luck!
500g plain or strong white bread flour
50g caster sugar
4 large eggs
4 tsp water
3 tsp fast action yeast
250g butter, softened
1 egg beaten for glazing
Makes 8 Burger Buns
(Note: this recipe is made using a handmixer ie Kitchen Aid. It can be made by hand of course, you will just need A LOT of patience).
1. Place all the ingredients (except for egg needed to glaze) into your mixing bowl.
2. Using the beater on your mixer, beat the dough on low speed for 5 minutes.
3. Scrape the dough together in the bottom of the bowl and change the beater for a dough hook.
4. Knead the dough for 10 minutes on low speed. The dough should look smooth at the end of this step.
5. Remove the bowl from the mixer, cover with cling film and allow to stand at room temperature for 1 hour.
6. After 1 hour, place the bowl into the fridge for a further 2 hours.
7. 2 hours later the dough should be chilled and firm. Split the dough into 8 equal portions.
8. Flatten each portion out, gather the edges into the middle and then flip the ball over.
9. Using a caged hand over the top of the ball, with your fingers touching the work surface, move your hand in a clockwise circle to create a neat ball shape.
10. Place the buns onto a baking paper lined tray.
11. Loosely cover the buns with a sheet of cling film and leave them for 2-3 hours to rise until they have almost doubled in size.
12. Preheat the oven to 180c.
13. In a small bowl, whisk up the egg for glazing. Brush the buns with the egg glaze, using either a piece of paper towel or a clean paintbrush. Repeat this process twice.
14. Bake the buns for 22 minutes. If the tops of the buns are starting to brown too quickly, loosely place a piece of aluminium foil over the top of them to prevent this.
15. Let them cool on a wire rack.
You’re ready to go! Happy eating x