The recipe has been slightly modified to cater for smaller buns and some measurements written in metric units.
If you’re new to brioche, check out the instructions on the yeast based recipe by Chef Steps. They’re a bit more pragmatic and have movies covering the hard steps (as in shaping and creating tin foil strips).
- 500g bread flour = 100% I use King Arthur brand.
- 300g whole milk = 60% of flour weight.
- Heat milk to 110 degrees in the microwave.
- 100g of eggs = 20% of flour weight (2 large eggs weigh close to 100g)
- 100g sourdough starter = 20% of flour weight
- 15g sugar = 3% of flour weight
- 8g salt = 1.6% of flour weight
- 150g butter = 30% of flour weight Total hydration is 80% when you calculate the milk and eggs into it.
This recipe makes 10 hamburger buns.
Starting the mixing process
- Weigh the milk and heat it to 110 degrees in the microwave.
- Weigh the flour, eggs, sugar, salt
- In my kitchen Aid mixing bowl I put in the eggs and milk and whisk it until it is totally combined.
- Then put on your dough hook and start adding the flour 1/2 cup at a time on speed 2, so the flour doesn't fly out.
- When all of the flour is absorbed turn the mixer up to speed 4 and let it mix for 5 minutes.
- Turn your mixer off and remove your dough hook and scrape the sides of the bowl to combine with the dough ball.
- Cover the top of your mixing bowl with plastic wrap and let the dough autolyse/rest for 30 minutes. Note: The extended mixing and this 30 minute autolyse/rest are important steps. We are giving the gluten structure a head start. It needs time to develop before we put in 150g of butter. Butter tends to shorten the gluten strands when added to early.
- To add your sourdough starter and the sugar remove your mixing bowl from the stand and set it on your digital scale.
- Tare your scale to 0 and pour in 100g of starter.
- Tare your scale again and add 15g of sugar.
- Then put your bowl back on the stand and turn your mixer on to speed 4 and combine the new ingredients to the dough. This takes about 2 minutes.
- Then add the salt and butter at the slowest speed possible to not splash the butter out of the bowl. It will take a few minutes at this slow speed for the dough to absorb this much butter.
- When the butter has been absorbed into the dough turn the speed of the mixer up to speed 4 and let the mixer knead your dough for 20 minutes.
- While your mixer is doing it's thing prepare your proofing bowl by spraying it with some oil.
Mixing is done
- The dough should be very smooth and silky. It will be feel more like a heavy batter than a thick heavy bread dough.
- Its temperature will be about 90 degrees because of the mixer friction which is good for the bulk fermentation process.
- With your dough scraper transfer your dough from your mixing bowl into your proofing bowl.
- Cover your proofing bowl with plastic wrap and with a felt marking pen mark on the side of the bowl the level your dough is in the bowl so you can gauge how much it rises later.
- Leave your dough on the counter top at room temperature for 2 hours and then put it in the refrigerator overnight or whenever you are ready to bake it.
- It can stay in the refrigerator up to 48 hours. Note: this delayed fermentation will add flavor to the finished product. Total mixing time 1 hour and 10 minutes.
- Active hands on time about 20 minutes.
When you are ready to bake your hamburger buns get a large sheet pan and line it with parchment paper and put 6 - 4.5" tart rings on it. You need tart rings during finale proofing to make the dough rise up, not out.
Spray your tart rings with nonstick spray.
You can make them yourself out of aluminum foil. See video - https://m.youtube.com/watch?v=1xvTAeA3MXM
Take your dough out of the fridge.
Portion it into 100g pieces and flatten them on the bench and fold all 4 sides to the middle and pinched the seams together and spin it on the bench to shape it into a perfect ball. This is a good video for shaping hamburger buns, hot dog buns and dinner rolls. https://m.youtube.com/watch?v=QZIUiQuzzg8 Then put them inside tart rings.
I spray the balls with canola oil and press them down with the flat bottom of a wide drinking glass that I've sprayed with oil to fill the tart rings.
I cover the sheet pan with plastic wrap for final proofing. Final proofing will take about 2 hours.
Preheat the oven to 175 degrees (non convection).
Right before baking them I apply a yolk only egg wash and sesame seeds.
For a lighter golden brown color use an egg mixed with a little milk for your egg wash.
I slide the sheet pan into the oven and bake them for 13 minutes and then open the oven and rotate the sheet pan 180 degrees and bake for another 10 minutes.
I use a Thermapen (an instant read thermometer) to check interior crumb temp.
You want the temp to be 190 to 200 degrees.
Take the buns out of the oven and put them on a cooling rack. Let them cool to room temp before slicing them and enjoy.