This was the recipe we used for this year's annual field day on our farm and it turned out beautifully every time! These would work great for your Independence Day burgers!
Brioche Hamburger Buns (Altitude Adjusted)
Rated 5.0 stars by 1 users
Servings
12 buns
Prep Time
2
These would be perfect for you Independence Day hamburgers! It requires a quick tangzhong, which is a flour, milk, and water past thickened by heat that add moisture to your dough!
Recipe credit: Curly Girl Kitchen
Ingredients
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2 tbsp LSG White Whole Wheat Flour
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3 tbsp water
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3 tbsp whole milk
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6 tbsp unsalted butter
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½ cup whole milk
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½ cup water
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4 tsp active dry or instant yeast
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3 tbsp sugar, divided
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4 ½ cups LSG White Whole Wheat flour
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1 tsp salt
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2 eggs
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1 large egg
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1 tbsp whole milk
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1 tbsp sesame seeds, optional
Tangzhong
Dough
Egg Wash
Directions
Tangzhong
In a small saucepan, whisk together the water, milk and flour. Cook over medium heat for several minutes, whisking constantly, until it thickens into a paste. Remove from the heat, scrape the tangzhong into a small bowl, and set aside until needed.
Dough
In the same saucepan you used to make the tangzhong (no need to wash the pan first), melt the butter over medium heat. Stir in the milk and water, and warm the mixture just until it reaches between 110-115 degrees Fahrenheit.
Remove from the heat. Stir in the yeast and 1 tablespoon of sugar. Let sit for a few minutes until it starts to get bubbly.
In the bowl of your stand mixer, combine all but 1/2 cup of the flour with the remainder of the sugar, the warm yeast mixture, the cooled tangzhong, salt and eggs.
With the dough hook, knead the dough for 10 minutes, gradually adding the remaining 1/2 cup of flour, as needed. The dough should be soft and smooth, and will wrap around the dough hook, but may still stick to the bottom of the bowl. Don't be tempted to add more flour, though, or the buns will be dense.
Scrape the dough into a lightly oiled bowl. Cover the bowl tightly with plastic wrap, and set in a warm place to rise until doubled in size. This could take anywhere from 45-90 minutes, depending on the freshness/brand of yeast, and how warm your kitchen is.
Shape the Buns
Turn the dough out onto a lightly floured surface, and lightly flour the top of the dough, too. Gently press the air out of the dough, then use a bench scraper to cut the dough into 12 equal portions (I have found the weight of each portion of dough to be 85-90g).
To shape hamburger buns, take a portion of dough, cup it in your hand, and pinch the dough together to form it into a bun, so that it's smooth on top and pinched on the bottom. Place the buns, smooth side facing up, onto a large baking sheet (or two half-sheet pans) lined with parchment paper. Leave 3 inches of space between the buns so they have room to puff up without touching each other.
Cover the pan loosely with a clean kitchen towel, and set aside in a warm place until the buns are puffy, about 30-45 minutes.
Bake the Buns
Preheat the oven to 375 F, and position a rack in the center of the oven.
For the egg wash, whisk together the egg and milk, and brush the egg wash over the buns. This will give them a beautiful golden brown shine as they bake. If you like, sprinkle the buns with sesame seeds.
Bake the buns for about 20 minutes, until golden brown on top, and a digital instant read thermometer inserted into the buns reads 190 F.
Let cool for a few minutes on the pan, then transfer the buns to a cooling rack to cool.
Enjoy!
Recipe Note
- This recipe should work for all altitudes, but you may find you have to adjust your liquid/flour amounts for your area. Remember to always add the last cup of flour gradually so you don't add too much!
- These also can be hotdog buns, just shape differently and you're good to go!