Brioche hamburger buns recipe and your favorite meaty BBQ makes for a mouthwatering masterpiece.
Denise of Castello di Sinio treated me to her brioche hamburger buns to go with her beef brisket in an unreal molasses bbq sauce. Holy flavors, Batman.
If you don’t want to be hungry, stop reading now. Because it’s YUM.
Takeaways for this brioche hamburger buns recipe:
- A legit, reliable, and relatively easy recipe that oozes richness and flavor with the two most important – and, simple – brioche bun ingredients: butter and eggs.
- Toast this bad boy for a nice, squishy feel that stands up to all that gooey bbq goodness.
- These particular brioche hamburger buns are sturdy and also oh-so-delicate in flavor as well as aesthetically pleasing.
Denise’s Brioche Hamburger Buns Recipe
- 1 cup water warmed to about 40° C / 105 to 43° C / 110° F
- 3 TBS milk warmed slightly to lukewarm
- 2 tsp active dry yeast or 7 grams fresh 1 teaspoon (5ml) of dry yeast equals 3.5 grams fresh
- 2½ tsp white sugar
- 1 large egg, beaten with a fork
- 3 cups bread flour measured precisely
- ⅓ cup all-purpose flour or ½ cup tipo 00 + 2 TBS
- 1½ tsp fine salt
- 2½ tsp unsalted butter at room temperature (45gr)
For egg wash
- 1 large egg
- 1 tsp water
- In a small bowl, combine the warm water, warmed milk, yeast, and sugar. Let stand until bubbly, about 5 minutes.
- In a large bowl, whisk together the bread flour, all-purpose flour, and salt. Add the butter. Using your fingers, rub the butter into the flour mixture, making crumbs. Add the yeast mixture and the beaten egg to the bowl. Using a dough scraper or silicone spatula, stir until a moist dough forms.
- Scrape the dough onto an unfloured counter. At this point, the dough should be very moist and sticky, not really able to be kneaded traditionally. You will be tempted to dust with flour but resist. Instead of traditionally kneading, use your dough scraper or silicone spatula to scoop up the dough and then slam it back on the counter. Turn and repeat. Just keep going. After about 5 to 7 minutes, your dough should be still moist but not quite as sticky.
- Shape dough into bowl and place into a greased bowl. Cover with plastic wrap and let rise until doubled, 1 to 2 hours.
- Line a large baking sheet with parchment paper and set aside.
- Using a dough scraper, divide the dough into 8 equal pieces. (I like to weight the dough ball and then divide that weight by 8, to get a weight for each piece. I then weigh out each piece to that weight, to get 8 exactly equal pieces.)
- If your dough is still too sticky at this point to form into balls, very lightly dust with a tiny bit of four.
- Form each of the eight pieces of dough into balls. Place balls on parchment-lined baking sheet about 2 to 3 inches apart. Cover loosely with a clean kitchen towel and let rise until doubled again, 1 to 2 hours.
- Set a large shallow roasting pan of water on the lowest rack of the oven. Preheat oven to 400° F / 204° C, with a rack in the center of the oven, as well.
- When buns have doubled, beat the remaining egg with 1 tablespoon water and brush the buns thoroughly. Bake, turning sheet 180 degrees halfway through baking until the tops are golden brown, about 15 minutes.
- Immediately transfer buns to a rack to cool completely.
These Brioche Hamburger Buns are amazing with BBQ!
Try Denise’s pulled pork recipe with homemade bbq sauce or the amazing beef brisket with molasses bbq sauce.
Both are incredible and seem to melt with this recipe. And, don’t forget the slaw! Check out Denise’s summer slaw for a perfect bbq sandwich meal.
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Chef Denise Pardini, Hotel Castello di Sinio: