Brioche Hamburger Buns Made with Fresh Milled Flour (Soft & Fluffy Tangzhong Method)
Ingredients
- 18 gfresh milled hard white wheat flour
2 tbsp.
- 60 gmilk
1/4 cup
- 30 gwater
2 tbsp.
- 180 gmilk
3/4 cup
- 2 ½ tbspsugar
- 425 gfresh milled hard white wheat flour
approx. 3 1/2 cups flour
- 2eggs
- 36 gsalted butter )
- 9 ginstant yeast )
(1 tbsp.
- 1 ½ tspsalt
- 1egg
- 1 tbspwater
- melted butter
Directions
Make tangzhong
- 1
Combine all ingredients for tangzhong into a small saucepan and whisk over medium heat to make sure there are no clumps.
- 2
Stir constantly until thickened.2-3 minutes. I like to use a spatula after whisking so it doesn't stick to the edges. It will look like a thick roux similar to thick pudding.
Make dough
- 1
Mix the tangzhong mixture with the milk to cool it down so it doesn't kill the yeast.
- 2
Next mix in the yeast and sugar.
- 3
Add in flour and turn mixer on.
- 4
While mixer is going add in the eggs. Mix until incorporated. Then add in your softened butter and salt.
- 5
Knead dough for 8-10 minutes until the mixture is smooth and passes a windowpane test. Form the dough into a ball, put it in a greased bowl, cover and rise for about an hour or until doubled in size. This will vary by the temperature in your home.
- 6
Once it's doubled in size, oil your hands and punch the dough down. Separate into 8-9 equal pieces. I weigh mine out to 90-95 grams each and end up with 9 buns. Shape each piece like a ball as if you were making dinner rolls and then smoosh them down
- 7
Next, cover with plastic wrap or a clean towel and let the buns rise until doubled and puffy.
- 8
Preheat your oven to 375 degrees Fahrenheit for 15 minutes.
- 9
Before putting your buns in the oven do an egg wash made with 1 egg and 1 tablespoon of water.
- 10
Bake for 14-16 minutes until they are a nice, deep golden brown. (time may vary with different ovens)
- 11
Remove from oven and brush with softened/melted butter and let cool on cooling rack.
Brioche Hamburger Buns Made with Fresh Milled Flour (Soft & Fluffy Tangzhong Method)
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About this Recipe
Elevate your burger night from ordinary to extraordinary with these incredible Brioche Hamburger Buns Made with Fresh Milled Flour! Say goodbye to dense, crumbly whole wheat bread. This recipe defies expectations, delivering incredibly soft and fluffy brioche buns that taste like they came from a gourmet bakery, all while harnessing the goodness of fresh milled hard white wheat flour.
The Secret to Ultimate Softness: Tangzhong and Fresh Milled Flour
What makes these brioche buns truly stand out? It's a powerful combination:
- The Tangzhong Method: This Japanese technique involves cooking a small portion of flour and liquid into a paste. This gelatinizes the starches, allowing the dough to absorb more liquid, resulting in an unbelievably soft, fluffy crumb and extended freshness. It's the magic behind that pillowy texture!
- Fresh Milled Hard White Wheat Flour: Don't let the "whole wheat" aspect intimidate you! Using freshly milled hard white wheat flour provides a nutritional boost and a wonderfully subtle flavor without the heavy density often associated with traditional whole wheat. It contributes to the beautiful texture and rich, wholesome taste of these hamburger buns.
Beyond the Burger: Versatile & Delicious
While perfect for your favorite hamburger, these soft brioche buns are incredibly versatile. Imagine them for:
- Gourmet Sandwiches: Elevate a simple chicken salad or deli meat sandwich.
- Sloppy Joes: Their sturdy yet soft structure holds up perfectly to saucy fillings.
- Breakfast Sandwiches: A fried egg, cheese, and bacon never tasted so good.
- Sweet Treats: Lightly toast and spread with jam for a delightful snack.
With their rich, buttery flavor and ethereal texture, these fresh milled flour brioche buns are a game-changer. Get ready to impress everyone with homemade bread that's both wholesome and utterly delicious!