Easy Poppy & Sesame Seed Brioche Burger Buns
Ingredients
Brioche Burger 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
To Top/Glaze:
- 1 Egg
- Poppy Seeds
- Sesame Seeds
Thinking of getting in another barbecue? Then these quick and easy Poppy and/or Sesame Seed Brioche Burger Buns are a must bake! The best way to up your burger game is to upgrade your buns! Easy to upscale if you have more guests, but this recipe will get you 10 to 14 buns already – depending on how big you want to make your bites. Want to make something a little fancier or just need much smaller buns? Then check out Sophie’s alternative Easy Brioche Slider Bun bake here.
- Baker: Sophie Carey
- Makes: 10-14 Burger Buns - size dependant
- Prep time: 40 Minutes
- Bake time: 20-25 Minutes
- Flours used: Matthews Regenerative All-Purpose Flour
Brioche Burger Bun Recipe Method:
- In the bowl of a stand mixer, fitted with a dough hook, add all your ingredients for the brioche dough but keep the butter back for now.
- Set the mixer to a slow speed for 5 minutes to make sure all the ingredients are incorporated.
- Turn the mixer to a medium/fast speed and let it run for another 2 mins – add the butter in chunks and let it mix for a further 6 minutes. The dough should be silky and shiny after this time, it should pull itself away from the bowl easily.
- Put the dough in a bowl and cover with clingfilm. Leave it to rise for an hour, at least, until doubled in size – depending on the temperature of your house, this might take longer (don’t worry if it does).
- When your dough has doubled in size, turn it out onto a lightly floured surface and gently flatten out using your hands.
- Depending on how big you’d like your burger buns to be, use a sharp knife or dough scraper to divide the dough into 10 to 14 equal portions.
- 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. Cover the trays lightly with cling film and leave to rise again for another 45 minutes. Preheat your oven to 200 degrees Celsius (180 degrees for fan oven).
- Use a pastry brush (or your finger) to glaze the sliders with a little beaten egg or milk, scatter on your poppy/sesame seeds, then bake for 20-25 minutes – or until golden brown and well risen.
- Cool on a wire rack then fill with your favourite burger, sauce and salad combos, before serving.
Sophie’s Pro 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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