Französische Brioche Burger Buns sind der Bringer auf jeder Burgerparty. Das weiche Gebäck passt hervorragend zu deftigem Rinderhack. Die Brioche-Buns nach folgendem Rezept sind flaumig, dezent buttrig und nicht zu süß. Und falls Buns übrig bleiben, eignen sie sich perfekt. Brioche Burger Bun - à la BBQ Pit, für 10 Stück. Über Bewertungen und für super befunden. Mit ▻ Portionsrechner ▻ Kochbuch ▻ Video-Tipps!
Weiche Burger BunsSüßliche Note, verlockender Glanz: Brioche Buns mit pikantem Burger – ein Aha-Erlebnis und US-Kassenschlager! Praktisch vorgeschnitten, überraschend. Das Brioche Rezept ( Buns). Der Brioche, gesprochen Briosch, ist ein süsslicher Teig der der französischen Küche zuzuordnen ist. Hier habe ich einen Bun. Ok, zu einem richtigen Brioche gehört noch mehr Butter und Ei, aber zu locker darf der Teig auch nicht sein, da er noch das Laugenbad.
Brioche Bun Top Navigation VideoBrioche Burger Buns 奶油漢堡麵包 ｜Apron
I used unsifted flour. I always measure flour using the spoon and level method: spoon the flour out of the container into your measuring cup and level it off.
Scooping the flour with your measuring cup will lead to using too much flour. However, with bread recipes you do need to sometimes adjust the flour to get the dough to be the right consistency.
It should be sticky but not overly so. Excellent recipe! Wow love these I used normal plain flour as that was all I had in.
Then once shaped covered for half an hour, they rose lovely and were just the right size. I also used some of the dough to make fried doughnuts.
Crossing my fingers. The dough was not as soft and sticky as I expected but I did use only all purpose flour as it was all I had. They are rising now and I am waiting to see how they turn out.
I did have issues with the dough hook in the kitchen aid and had to keep readjusting the dough as it was going over top of the hook.
Depending on how they turn out, I might try only 3 cups flour next time and see if that makes a difference. Most of my bread recipes only use 3 cups and there are so many factors to dough turning out.
Not going to give up yet though as I love the ease of the recipe. It was very smooth and elastic though, so that was good. However…I burned the bottoms both times—are you supposed to cook it on the parchment paper?
The second time I even baked them two minutes less, but they were less golden on top—the first time, the tops were a beautiful golden color. I used different cookie sheets each time, but think I may need to buy a bigger Airbake sheet to cook these on.
Thanks for any help! I do bake these on the parchment paper. I would suggest moving your oven rack to a higher position in the oven, to help the tops brown more and the bottoms brown less.
I am at feet so I had to let it rise about 30 min and add the usual 2 tablespoons of extra flour. Tried these and they were great!! Making again now for leftover meatloaf sandwiches…one hour!!
I thought these were great. Imo though it tasted more like a hearty dinner roll than a brioche bun. It was definitely delicious. I keep mine in a glass jar and it just said wheat flour.
It was just missing that light, fluffy ,sweet flavor brioche makes. Regular wheat flour has a much heartier texture, so it was likely the type of flour.
White whole wheat will give you a lighter texture. Could this be adapted to a loaf? How long would you bake? If you try it, let me know how it goes.
Tried it out today and had excellent results. I used all purpose flour and the atta flour we use for chapathis the Indian flat bread.
I usually go for the slow rising breads that use very little yeast. Thank you, The recipe is a keeper…… Wonder if the yeast quantity can be reduced if I can let it rise overnight….
You should be able to reduce the yeast to 2 teaspoons if you can allow the dough to rise for hours before shaping the rolls.
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Course Bread. Cuisine American, French. Keyword brioche bun, brioche bun recipe, brioche buns, brioche hamburger buns, homemade hamburger buns.
Prep Time 45 mins. Cook Time 15 mins. Total Time 1 hr. Servings 8 buns. Calories kcal. Instructions Line a baking sheet with parchment paper or a silicone baking mat.
Combine the warm water, warm milk, yeast and sugar in the bowl of a stand mixer. Stir gently to combine.
Let stand for 5 minutes. Add the salt and egg to the bowl. Use the paddle attachment to combine on low speed.
Add both flours and mix on low speed until combined, then mix in the butter pieces. Switch to the dough hook and knead for 8 minutes.
The dough will be very soft and slightly sticky. Transfer the dough to a floured work surface and knead a few times with your hands to form it into a ball.
Cut the dough into 8 pieces. Shape each piece into a round ball and place on the prepared baking sheet. Loosely cover the dough balls with a clean kitchen towel and let rest for 15 minutes.
Combine the egg and 1 tablespoon milk in a small bowl, stirring with a fork. Remove the towel and brush the tops of the buns with the egg wash.
Bake hamburger buns in the oven for minutes, until tops are golden. Notes Brioche buns freeze well. Cool completely, wrap airtight, and freeze for up to 3 months.
Nutrition information is an estimate. Tried this recipe? Breads Freezer Friendly Homemade Favorites. Subscribe Now!
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Kathy — November 7, pm Reply. Juliana — January 27, pm Reply. Courtney — July 22, pm Reply. Kristine — July 24, am Reply.
Anne — June 21, am Reply. Kristine — June 21, pm Reply. Lorri — July 13, pm Reply. Can I use active dry yeast instead of instant yeast. And at what ratio?
Kristine — July 14, am Reply. Tammie — July 20, pm Reply. Mine came out hard. Kristine — July 21, am Reply. Anonymous — August 12, pm Reply. Kristine — August 13, pm Reply.
Lucia — August 23, pm Reply. Kristine — August 28, am Reply. Combine the warm water, milk, yeast and sugar in a bowl. Cover with plastic wrap and leave to stand for 5 minutes or until there are bubbles on the surface.
Combine the flours and butter in the bowl of a stand mixer fitted with the paddle attachment and beat until you have a crumbly mixture alternatively, use your fingertips to rub the butter into the flour.
Change to the dough hook attachment, add the egg and the yeast mixture and knead on the lowest setting for 5 minutes, then add the salt.
Continue to knead for another 5 minutes or until the dough becomes smooth, sticky and elastic. Knead a few times to form the dough into a ball, then place in a lightly greased bowl.
Cover with plastic wrap and leave in a warm draught-free place until the dough has doubled in size overnight, if time permits.
Transfer the dough to a floured workbench, then punch down and roll into a sausage shape. Divide the dough into 8 equal portions.
Working in batches, hold 1 dough portion at time in one hand, then use the other hand to pull the edges, tucking them onto the centre, until a round ball has formed.
Place on a baking tray lined with baking paper, then repeat with the remaining dough balls, placing them 5 cm apart on the baking tray.
Cover loosely with plastic wrap and leave to rise again for another 1 hour or until the dough balls have expanded by another one-third of their original volume.
On the left, an "unwashed" bun; on the right, a washed bun. Egg white adds both color and shine. Bake the large buns for 18 to 19 minutes.
Slider buns will take about 14 minutes, and standard buns something in between. Note to those who want to mix bun sizes on the same pan, as I did.
Remember, the smaller ones will bake more quickly than the larger ones. Brioche buns will brown quickly, due to their high fat content, as well as the egg wash.
And you want to err on the side of moistness. So keep your eye on the buns as they bake, and your digital thermometer handy. No thermometer?
It pays to break one open when you think they're done. Please read, bake, and review our recipe for Brioche Buns. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, three dogs, and really good food!
The recipe page says to use "cool water", but this page says to use "lukewarm water". Lukewarm makes more sense, but wondering which is correct?
Thanks for pointing this out, Sarah! We'd recommend using cool water for this recipe. Thanks again for bringing this discrepancy to our attention, we'll let the team know so it can be adjusted.
Happy baking! I'm wondering if I could make this recipe in the New England hot dog bun pan? Oh, that sounds delightful, Kristen! We'd bake them at the temperature described in the brioche recipe, and definitely put a pan underneath your hot dog pan, juuust in case you end up with overflow.
I forgot to let the dough proof for an hour before refrigerating it I put it directly into the fridge after shaping into a round. If I continue on with the instructions as is, will it be ok?
Or should I do something differently? It would eventually rise in the fridge — it would just take longer.
What recipe should they be cooked TO? The blog says to use a thermometer to check for doneness, but unless I missed it, it never says what temperature they should be.
Never made brioche? Retrieved 19 June Retrieved Categories : Brioches French breads Norman cuisine Yeast breads. Hidden categories: Webarchive template wayback links Articles with short description Short description matches Wikidata.
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Download as PDF Printable version. Wikimedia Commons. Bread or pastry.