Sourdough Brioche Buns
Ingredients
- 150 ml Whole milk
room temperature
- 200 grams Eggs
room temperature
- 560 grams Bread flour )
(plus 1/4 cup more if still sticky
- 180 grams Sourdough Starter
- 50 grams Sugar
- 10 grams Kosher salt
- 170 grams Unsalted butter
Directions
- 1
Autolyze - In a large bowl of a stand mixer add the milk, eggs, starter, and flour. Stir well with a wooden spoon or spatula. Cover the bowl with plastic wrap and leave to rest for an hour. Pro tip - Autolyze will help strengthen the gluten formation on the dough.
- 2
Knead - Next, add the sugar, salt, and butter. Knead the dough with a dough hook attachment on medium speed for 10 to 15 minutes or until smooth and elastic.Pro tip - The dough will still be very, very soft, yet smooth, shiny, and very elastic when you do the windowpane test.
- 3
Bulk ferment - Transfer the dough to an oiled bowl and cover it with plastic wrap. Leave the dough to rise in the refrigerator (38°F / 3°C) for 6 to 8 hours.Pro tip - the dough can be kept in the fridge for up to 24 hours. The highly enriched dough will rise very slowly.
- 4
Divide - Transfer the dough to a clean work surface. Divide the dough into 2 and then each portion into 6 to make 12 buns, about 110 grams each.Pro tip - You can also make 16 mini buns x 80 grams each or 8 large buns x 165 g each
- 5
Shape each portion into a tight ball. To do this correctly, roll into a ball tucking all the seams under tightly. Then, roll the ball on an unfloured surface. The unfloured surface creates the tension we need in the dough Pro tip - Do not over roll these for too long or you will rupture the top smooth skin.
- 6
Tray - Place the buns on a baking sheet lined with parchment paper leaving enough room for them to rise. Flatten each bun so they bake like flat buns rather than balls. Pro tip - flatten the buns make a better base for the hamburgers. They don't topple so easily too.
- 7
Proof - Cover with plastic wrap or clean kitchen cloth and let them proof until double in size. These can be kept for 3 hours on the counter or for 8 to 10 hours in the fridge. Refrigeration slows the proofing time, so if necessary, leave to rise at room temperature if not doubled overnight. Pro tip - Spray the plastic wrap with oil to prevent it from sticking to the rolls.
- 8
Preheat oven - Preheat the oven to 375°F / 190°C / Gas mark 5.
- 9
Brush - Brush each bun with an egg wash. You can even sprinkle the buns with some sesame seeds or sugar pearlsPro tip - Egg wash is a full egg with 2 tbsp of water. An egg wash will give a nice golden color. If you can't use egg, milk or cream will work just as well. Do not use oil or butter as it will create a crust.
- 10
Bake small buns for 15 to 20 mins and larger buns for about 20 to 25 minutes or until golden brown.Pro tip - When baked, the internal temperature of the hamburgers buns should be about 195 F. The bread will have a hollow sound on the bottom when tapped.
- 11
Keeping them soft - As soon as you take the buns out of the oven cover them with a clean kitchen cloth to keep them soft.Pro tip - Do not leave the buns on the tray for too long, transfer them to a cooling rack. Otherwise, the steam will make the bread soggy on the bottom. Covering the buns with a cloth will help them retain moisture and prevent it from drying out.
Sourdough Brioche Buns
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About this Recipe
Imagine biting into a perfectly airy, subtly sweet bun that elevates any sandwich to gourmet status. These Sourdough Brioche Buns deliver exactly that, transforming your everyday meals into something truly special. The magic of this recipe lies in its use of an active sourdough starter combined with an overnight rest in the refrigerator. This slow fermentation process develops incredible depth of flavor and that characteristic light, soft texture, making them far superior to store-bought options. You'll be delighted by the delicate, tender crumb and the rich, buttery taste of these sourdough brioche buns. Their slight sweetness perfectly balances savory fillings, while their airy structure holds up beautifully without becoming dense. While the dough requires patience with its overnight refrigeration, the hands-on effort is minimal, culminating in a truly rewarding baking experience. While these sourdough brioche buns are wonderful as is, you can subtly adapt them. Consider adjusting the amount of sugar if you prefer a less sweet or more savory bun, though the current balance is designed to be versatile. For different flours, while bread flour is ideal for structure, a small portion of cake flour could make them even more tender, but proceed with caution if you're not experienced. These versatile Sourdough Brioche Buns are a great addition to any sandwich, from classic deli meats to gourmet burgers. They also make an excellent accompaniment to a savory soup or stew, or simply enjoyed on their own with a smear of butter and jam.