Go to the Recipe: Brioche Burger Buns
Looks great! Did you guys make those baking rings? They look like aluminum foil. If so, any insight into how to make them?
edit: nevermind. Just saw your video on the right :-). Cannot wait to give these a shot.
Oh man, this is just great. I was planning to make burgers for 20 people this friday and this recipe is exactly what I needed. Thanks!
Just two things, I don't have amylase on hand so, can i do without or are there any workaround of some sorts? and should I reserve the buns in bags at room temp.?
Again, Thanks!
It can be done without amylase. The amylase will make the bun more tender, however they are still great with the amylase omitted. If you have access to diastatic malt powder, you can replace some of the bread flour(up to 50g) with that. Otherwise just omit the amylase and make the buns, they will be great.
Once again, thanks.
Perfect, I've been looking for a new burger bun recipe after my last few attempts of the modernist cuisine one failed. Is the malt powder replacement only if you don't have amylase? Does this recipe replace the brioche burger bun version 6 recipe?
Is it possible to substitute barley malt syrup for the Amylase? And, if so, gram-for-gram?
Thanks!
Sorry, but just noticed that in the list of ingredients at the top of the recipe it specifies 150 grams whole milk. However, when listing the ingredients under the heading "Hydrate Yeast" it shows 180 grams. What is the correct amount of whole milk for the dough?
Amazing. Can't wait to make these. Can you proof in the fridge overnight? Also, can you proof longer at room temp? Just trying to plan here. Cheers,
At room temperature you would probably end up over-proofed. But, yes, you could proof overnight. The flavor would be a bit different (slightly less tangy).
Please clarify . . . the volume of milk in the dough is 180 grams or 150 grams??? A 20% difference is significant (see above: 180 g under "Hydrate Yeast," 150 g in ingredient list).
The correct number is 150, sorry for the mistake I will fix it promptly.
Yes, amylase is preferred, but you can us diastatic malt if needed.
Although I have not tried using malt syrup, I would think it would work as long as it is diastatic. As for replacing gram for gram, I would not. You would be replacing a dry ingredient with a wet ingredient. I wold suggest replacing some of the milk(and possibly a little of the sugar as well).
Sorry Linda, the correct amount is 150. Let us know if you have any other questions.
What kind of cheese do you use?
I attempted these today. I followed the instructions exactly as presented, yet came out with a very wet dough. It didn't quite rise the second time either (room temp was 77). The end result was similar to a sweet asian bread. It was definitely dense. Are you sure about the amount of eggs? Not sure what I did wrong. Cheers,
Ben, I was very interested in your use of amylase. I took the 0.7% amylase:flour ratio and applied it to a standar loaf yesterday and the burger bun recipe today. In both instances the dough on the inside was really gummy as though it was uncooked. I ended up cooking my buns for 35 mins total. I still don't know what the finished result was as I'm letting them cool completely. Any tips or notes on where I'm going wrong. Am I over indexing on amylase??
There are a couple things that could have happened. It could have not been mixed completely. Did it look very smooth and stretchy when it came out of the mixer? Also, it could be your flour has a different hydration ratio than the one we are using. We use Caputo 00 "Pizzeria".
Do you have pictures? It does sound as though they are not completely cooked, but 35 minutes should be plenty of time. Are they getting good rise in the oven?
I used King Arthur bread flour. It was definitely stretchy, but sticky not smooth.
Here is a pic to give you a better idea. I'm going to attempt to make them again. I'll use the 00 Flour. Mine came out very dense. Definitely under kneaded them.
This is great
Dear Ben , the recipe says bread flour and u r saying here 00 flour . would u clarify please ?
Dear Ben , the recipe says (bread flour) and u r saying in ur reply to Alex below that u used ( 00 flour) . would u clarify please ?
I made these yesterday for a BBQ I'm going to and in the UK you can't buy really nice brioche burger buns easily. Bakeries don't sell them and supermarket plastic versions are just wrong. This was my second attempt as I used a different recipe earlier and it was much less precise. Something else that I think helped in these was the long knead time. I normally only do about 10 minutes which was clearly not long enough.
I did it in two baking batches and cooked for 11 minutes until the internal temp hit 95degC. The taste was amazing as I tested it on a chicken thigh I smoked with some avocado and mayo. The buns toast nicely and hold the meat really well. Super soft.
Buns baked on the top shelf came out better. Next time I would just use the top shelf of the oven and do more batches. 11mins is short enough to keep a rotation going.
I also did not use Amylase as I didn't have it.
Thanks Ben for putting this up here for us simpletons.
00 is just the mill. We used high protein bread flour. About a protein range of 12-15%
Super nice job! Totally worth the work huh?!
I haven't had chance to try the recipes on this site but I can say I appreciate them being given by weight. Sure makes it easy to scale or adjust percentage wise accurately if a person wants to achieve a slightly different outcome.
Late to the game, but where did you buy the amylase? Powder or liquid.
Thanks in advance
notice that there is only one prove during the total process rather than the combination of 2 proves for the regular way to make bread.But I think I find the answer here as this method get the bun more tangy? thank u handsome!!!
So happy the bread came out a success. I thought it wouldn't work at first,because the bread refuses to rise..brought it for a barbeque, and it was a huge success.
If I put a pan of hot water in the oven (regular home oven) would I remove it after 3-4 minutes or just leave it in the whole time?
Certainly came out great for me, even without the amylase. I have it on order so will have to test again with it included in the recipe. The first round I didn't let proof long enough so they came out a little smaller than anticipated, however the second time around worked like a charm. Wonderfully moist, chewy, and pillowy texture. 10/10 will bake again!
Those look amazing, Kenji!
I'm going to give these a try next week - one thing, I've got a combi-steam oven so I was going to set it to give an initial 4-5mins with high humidity before 10mins dry heat, does this sound like a good strategy?
I had a great time making these. The care and attention making the tutorial nearly guarantees great results. A wee bit too sweet for us on a burger but great alone and I think they will be killer with pulled pork. More here: http://thechefnerd.com/perfectburger1/ I did splurge on bun rings (on amazon, look for english muffin rings) because I can't turn down the opportunity for new kit.
well, this isn't going well.. my dough basically exploded when i put it in the fridge after kneading, has this happened to anyone else? it looked fine but just went crazy. As for rolling it out - despite being in the fridge a few hours it's far too tacky to form a ball. I'm going to leave it a while longer but I don't think it's going to work
Today marked the fourth attempt at getting this to work. My first attempt, I got pulled away from the house during the first proof and they weren't salvageable. The second and third times things just didn't work. The dough never rose, the texture was wrong etc. So, last night I did my mise, then first thing this morning I started again.
Some notes for others doing this recipe. I ended up kneading the dough about 30 mins for it to all pull together. which was longer than I had any of the previous times. Im speculating that this might have been the result of the humidity we're having, which affected the absorption of the liquids, or I was mixing at too low a speed. I also let the dough work a bit before I added the butter.
Here's the outcome.
They were great. This nice mix of sweet and a bit if yeast. air pockets were very small, but the bun was not dense at all. They were springy and held up great to the burger..
The final product. I topped mine with balsamic glazed caramelized red onions, home made sweet pickles, a nice thick slice of american cheese and mayo. Sides were Mac n Cheese with Colliers Cheddar using sodium citrate and some MN sweet corn picked this morning and purchased at our local farmer's market.
Hi Guys,
No matter how hard I mix (using the Kitchenaid on medium speed), I can't get this dough to come together. This despite the fact that your slider bun recipe works perfectly for me. I have a question about quantities:
At the beginning of the recipe, it says to use a total of 360g egg, and 150g milk.
But then in Step 1, it says to use those same amounts, and later in Step 9, another 50g egg and 50g milk for the egg wash.
Is it possible that, in writing Step 1, you forgot to remove the egg wash (50g egg and 50g milk) from the totals?
Thanks for all your great work,
Stuart
I see that you use a MIsto sprayer, which I have used in the past for oils. But, I find that it gets gummy and obstructed too easily, even after thorough washing. Is there something that you do to keep it unplugged???
Second attempt( this time using amylase) I found the dough a little wet so opted for a 24hr fridge proof. Really pleased good taste and texture. I just added a splash of water to the oven as I prefer a darker bun. The amylase does make a big difference to the final product.
I used a MIsto as well upon my first round. Honestly it certainly gets gummed too easily & I ended up with a traditional spray-bottle that did the trick quite well.
Best buns ever!
I've changed a few things in my recipe and it turned out great too.
First I used the poolish method(half the liquids + same in flour + 10% of the yeast for 8h) as preferment since I didn't have the amylase to increase tenderness, and the result was fantastic! It didn't increase too much the acidity, just enough to enhance flavor and texture.
Also I've replaced 10% of the wheat for fubá(corn flour) and, as it absorbs a little less water, reduced the liquids by only 4% aprox. compared to the original recipe. I ended up with a deliciously tender corn brioche bun.
Thank you, Chefsteps, for another wonderful class!
I've put some homemade smoked mayo in those bastards!
So, my dough is resting in the fridge right now, but... I don't actually own a stand mixer, only a full-on food processor (a Kenwood Multipro of some sort). It does have what it calls a 'dough tool' but it seems the only options for speed are 'fast' and 'very fast,' so I'm not sure how this is going to come out. I definitely wouldn't say that the dough was 'coming cleanly away from the side of the bowl.' We'll see tomorrow, I guess...
Richard, it's possible to hand mix the dough. Tricky, but it can be done.
URL is down: https://www.chefsteps.com/recipe-development/brioche-burger-bun#/brioche-buns-development-brief
That would just be kneading it for a really long time after adding the butter, right?
The flavour of my food-processed dough was OK - maybe a little sweet for my British palate - but they didn't really rise and were very doughy in the mouth. Probably not a huge surprise.
But I went and bought a stand mixer with a dough hook so I have a second batch of dough chilling in the fridge right now - I finally saw it 'pulling cleanly away from the edges' like you mentioned - so we'll see how this second batch comes out.
Ok, that's two batches now that are coming out very doughy. I don't think I'm getting the bake step right. I kept them in the oven for about 10-15mins until they were at 95C core temperature - did you actually mean "bake until they're at a core temperature of 95C and then hold them there for 10-15mins," or something?
Yes, that is what we mean. And when are you eating them. To really get a good bun, they need to rest for a few days then be refreshed.
OK, awesome - I'll try that on the next batch. Thanks Grant
Hi, I never baked anything with amylase, but i want to see the difference now. my only poblem is: its pretty hard to get here in Germany... however I´ve found some shops where I can get alpha-amylase, beta-amylase, gamma-amylase and liquid amylase for brewing. Which one would be the right one? And what is the concentration of the powder you used? I would just imagine 5 gramms of pure amylase for about 1 kg of dough would be quite a lot? ..... So it would be alpha-amylase, but still the question what is your concentration?
Was it answered somewhere else? Or is it a dumb question? Or you dont know what is in your powder? ^^
I tried this recipe for the first time today. I wish I had read previous comments about increasing the kneading time. My burger buns did not rise as much as it looks like they should have, but they turned out pretty good looking anyway. My brioche buns are fresh out of the oven, so I have yet to try one to see if it is dense on the inside. Fingers crossed they turned out okay!
Please, explain the recipe in more detail. It looks great!!!
Great job! Out here in the SF Bay Area, that plate would set you back about $20. ...and the sweet corn wouldn't come close.
Hi Rodrigo, where did you find Amylase in Brasil? Do you know any substitute I can use?
Wait. Are you serious? 00 Flour?
Why wasn't this specified in the recipe?
