Classic Brioche Buns Recipe

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Veggie Burger Atelier Extraordinary Recipes for Nourishing Plant-Based PattiesYou can use a variety of bread for your burgers, but when you are looking for a reliable and winning concept, classic brioche is the burger bun favored by most. Light and with a thin crust, it’s especially suited to veggie burgers, which can be overpowered by heavier bread. If you want a funky color, try adding a tablespoon of charcoal powder for a black bun or spirulina for a green bun.

  • Yield: 12 large buns or 18 slider buns

Ingredients

  • 1 cup plus 3 tablespoons (280 ml) nut milk or cow’s milk
  • 1 tablespoon (13 g) sugar
  • 2¼ teaspoons dry yeast
  • 2 organic eggs, beaten
  • Pinch salt
  • 17½ ounces (500 g) bread flour (avoid soft flours used for cakes), plus more for dusting
  • 1 tablespoon (3 g) charcoal or spirulina powder (optional)
  • 4 tablespoons (56 g) butter, at room temperature
  • 1 organic egg yolk
  • Sesame seeds, for sprinkling
How to Make It
  1. In a small saucepan over medium heat, heat the milk until hot. Remove from the heat and let cool to 98.6°F (37°C). Transfer to a small bowl and stir in the sugar and yeast. Let the yeast rest in the liquid for 5 minutes, or until frothy.
  2. Mix in the beaten eggs and salt.
  3. In a large bowl, combine the flour, the charcoal or spirulina powder (if using), and the butter. Use your fingertips to work the butter into the flour until you have a fine crumbly texture. Make a well in the middle and add the egg and yeast mixture. Work the dough to combine the ingredients into a sticky dough.
  4. Alternatively, use a food processor to work the butter into the dough. Add the egg and yeast mixture and process until a sticky dough forms.
  5. Dust the working surface with flour and knead the dough for about 10 minutes until smooth. Place the dough in a clean bowl, cover, and let rise for 1½ to 2 hours.
  6. When the dough doubles in size, punch it down and knead it for a few minutes. Use more flour to dust if needed. Divide the dough into 12 to 18 balls, depending on how large you want your buns. Place the buns on a baking sheet, cover, and let rest for another hour.
  7. Preheat the oven to 425°F (220°C). Brush the buns with the egg yolk mixed with a little water and sprinkle with the sesame seeds. Bake in the middle of the oven for 15 minutes, or until golden brown. Let cool before serving.
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