Easy Brioche Slider Bun Recipe
Ingredients
Brioche Slider Bun:
- 470g All-Purpose Regenerative White
- 100g Milk
- 110g Water
- 7g Dried yeast (1 sachet)
- 80g Butter (unsalted, at room
temperature) - 2 Eggs (plus one at the end for
glazing) - 3 Tbsp Sugar
A perfect canape option for burger lovers! Make bite-sized burgers for your next function or fill with anything you like to make a mini-sandwich treat. These easy Brioche Slider Buns will impress guests and taste fantastic. Provided to us by our inhouse baking Pro, Sophie Carey, and makes between 30 and 40 slider-sized buns! This recipe is an alternative take on the Classic Brioche Burger Bun – just in a much more compact form factor!
- Baker: Sophie Carey
- Makes: 30-40 Slider Buns, size dependant
- Prep time: 40 Minutes
- Bake time: 25-20 Minutes
- Flours used: Matthews Regenerative All-Purpose Flour
Easy Brioche Slider Buns Recipe Method:
- In the bowl of a stand mixer fitted with a dough hook, add all of your ingredients for the brioche dough, but keep the butter back.
- Set the mixer going on a slow speed for 5 minutes to make sure all ingredients are incorporated.
- Turn the mixer up to a medium fast speed and let it run for a further 8 minutes - adding the butter in chunks after 2 minutes. The dough should be silky and shiny after this time, and it should be pulling itself away from the bowl nicely.
- Pop the dough in a bowl and cover with clingfilm before leaving to rise for at least an hour, until doubled in size – this may take longer depending on the temperature of your house, don’t panic if it does!
- Once the dough has doubled in size, turn it out onto a lightly floured surface and gently flatten it out with your hands.
- Use a sharp knife or dough scraper to divide the dough into portions - you want them to be no bigger than about a tablespoon of dough. If you do wish to weigh these, I like to aim for 20g per portion, but these can be larger if you wish.
- Use the heel of your hand to roll these across the counter to make a smooth ball. The rolling motion is to tuck the rough edges underneath the ball.
- Place them on a lined baking tray and give each plenty of space to rise so they don’t batch together in baking - I sometimes like to use a bun tin for these to make sure they’re absolutely perfect. Cover the trays lightly with cling film and leave to rise again for another 45 minutes. Preheat the oven to 200 degrees Celsius (180 fan).
- Use your finger or a pastry brush to glaze the sliders with a little beaten egg or milk, then bake for 15-20 minutes or until well risen and golden brown.
- Cool on a wire rack and fill with your favourite mini fillings before serving.
Sophie's Top Tip:
These can be frozen after baking and cooling and will last in your freezer well wrapped for up to 3 months!
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