Light Brioche Buns (Burger Bun Perfection)

March 28, 2013
Light Brioche Buns - When they NY Times says they've perfected something - believe them. A burger bun done to perfection!

I love burgers

Light Brioche Buns - When they NY Times says they've perfected something - believe them. A burger bun done to perfection!

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I don't eat them much anymore, but they still hold a special place in my heart.

Well, let me re-phrase that.  I do eat burgers from the Iowa Beef Industry's Best Burger in Iowa contest.   Road trips around the state to try them out make fun dates

But they've officially moved to the treat category, which means that when I do indulge, it's just a few bites, with the rest tucked away for the journey home.

When the New York Times posted their article about the Perfect Burger several years ago, you can bet I was all over it.

Light Brioche Buns - When they NY Times says they've perfected something - believe them. A burger bun done to perfection!

Who knew something so beautifully simple would have a science devoted to its perfection?

So the other evening, at a dinner party with my parents, as a complement to my husband's buffalo burger, I went forth.

I've always loved brioche

Since it's typically buttery and sweet, I was skeptical about this lighter version.  But if bread could be more perfect for burger buns, I really don't know how.  It's soft, squishy, and easy to toast if you'd like it that way.

When the NY Times says they've perfected something, it's probably best to pay attention.

Enjoy!

xoxo

— — —

~ Adapted from the NYTimes.com

Light Brioche Buns

Ingredients

  • 3 Tbsp warm milk
  • 2 tsp active dry yeast
  • 2 ½ Tbsp sugar
  • 2 large eggs
  • 3 cups bread flour
  • cup all-purpose flour
  • 2 ½ Tbsp unsalted butter, softened

Instructions

  • 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.
  • Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms.
  • Scrape dough onto clean, unfloured counter and knead, scooping dough up, slapping it on the counter and turning it, until smooth and elastic, 8 to 10 minutes.
  • Shape dough into a ball and return it to bowl. Cover the 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.
  • Using dough scraper, divide the dough into 12 equal parts. Gently roll each into a ball and arrange 2 - 3 inches apart on a baking sheet.
  • Cover loosely with a clean kitchen towel and let buns rise in a warm place for 1 - 2 hours.
  • Set a large shallow pan of water on the 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
Serves: 12
Nutrition + Show
Rating:
Calories 183
Total Fat 4g
Saturated Fat 1.9g
Carbohydrates 30.4g
Fiber 0.9g
Sugars 3g
Protein 5.7g
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