03 Jul GET YOUR BUNS OUT FOR SUMMER! BRIOCHE BURGER BUNS ARE THE BEST
Now that it’s officially summer, barbecue season is in full swing. So, what makes a good burger? The meat? The sauce? Noooo, it’s the bun!
Just hear me out: you’ve made your own burger mix, and manage to NOT burn it to a crisp, add some sauce, maybe a slice of cheese… and then you ruin it all with a crappy supermarket bun. Yes, I believe that what makes a good burger is not the patty itself because nowadays you can buy pretty decent ready-made ones. However, a lovely brioche bun will take it to posh burger territory, nearly every time.
It’s not difficult to master, thanks to my lovely sister Marion’s recipe, but it takes a bit of patience. And if you make nearly two dozen at a time then the effort really is minimum!
Makes 18-20 buns
13g fast action yeast
200g milk, plus extra, for glazing
100g cold butter
1. Place all your ingredients except the butter and sesame seeds in the bowl of an electric mixer. Using the dough hook attachment, knead on medium speed for 10 minutes and add the butter. Knead for an extra 10-15 minutes, until your dough is tacky, not sticky. If you don’t have a mixer, then knead the dough by hand until you reach the tacky consistency, it might take you up to 30 minutes! If you have a bread machine, you might be able to use it on the brioche setting.
2. Once you have reached the correct consistency, cover with a towel and leave the dough to rise for 1-1 1/2 hours, until doubled in size.
3. Punch the dough down, shape it into a ball and transfer it to a clean bowl. Cover in cling film and leave to rest in the fridge, for about 1 1/2-2 hours. The dough will rise in the fridge, and will become cool enough to manipulate.
4. Punch down your cold, risen dough and divide it into 60-65g portions.
5. Shape each portion into a ball. You should be able to make about 18-20 buns from this quantity. You can freeze some at this stage if you don’t need all of it; just pop them out to defrost in the fridge when needed. You might need to spray each bun with a little water to prevent a crust to form while defrosting… and continue to step 6!
6. Brush a bit of milk on each of the buns and sprinkle generously with sesame seeds. Leave to prove (final rise) for another 30-45 minutes. Meanwhile, preheat your oven to 180ºC.
7. Bake for 15-20 minutes, until golden.
8. Cook burger, slice bun in two, add sauce… enjoy!
If you are short on time, with a little bit of organisation you could knead all your ingredients the evening before, and leave to rise overnight, skipping step 2 and 3, cutting nearly 3 hours of prep time on barbecue day.
Photography & styling by Clementine Larvor