Brioche Hamburger Buns

A few months ago at the height of the Euro Cup, my brother offered to host a party to watch the Croatia – Ireland game. Not a fan of the usual extremely well done hamburgers and costco buns, I decided to take matters into my own hands. As practically every restaurant with “fancy” hamburgers feature a sort of brioche bun, I decided to take a stab at making my own. Published in the New York Times, this is a recipe adapted from Hidefumi Kubota of Comme Ça restaurant in LA and is fantastic.

  • 3 tablespoons warm milk
  • 2 (1/4-ounce) packets or 14 grams of active dry yeast
  • 3 tablespoons granulated sugar, plus 1 tablespoon
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 1/2 tablespoons or about 35 grams of  unsalted butter, softened

In a glass measuring cup, combine 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes. Meanwhile, beat 1 egg.

In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Stir in the yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. Add more flour, as needed. Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.

Line a baking sheet with parchment paper. Divide dough into 8 equal parts. Gently roll each into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 to 2 hours.

Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with 1 tablespoon water and brush some on top of buns. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

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