Sourdough Brioche Burger Buns

Sourdough Brioche Burger Buns

“These buns are so light and fluffy, yet firm enough to hold a large burger and not fall apart.”

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We have been making sourdough burger buns for a while now, but the recipe also called for yeast. I searched for a recipe that would have delicious, surdy buns and not fall apart when you eat them. This recipe nailed it! Completely delicious and not an ounce of commercial yeast.

Prep Time: 40 minutes

Cook Time: 20-25 min

Servings: 12-14 buns

Ingredients

For the Levain:

• 60 g sourdough starter (ripe, bubbly, active)

• 60 g bread flour

• 60 g water

For the Brioche Buns:

• 160 g levain (ripe, bubbly, active)

• 200 g coconut milk, (or whole milk)

• 25 g potato flakes

• 4 large eggs

• 60 g granulated sugar

• 15 g salt

• 680 g bread flour

• 113 g unsalted butter, softened (8 Tablespoons)

For the Egg Wash:

• 1 medium egg, beaten

• a splash water

For the Topping:

• sesame seeds, or Everything-but-the-bagel seasoning

Preparation Steps

1. For the Levain: Mix together ripe, active sourdough starter with bread, flour and water until completely incorporated. Cover and let rise until doubled in size, bubbly and peaked. (overnight)

2. Mix the Dough: To the bowl of a stand mixer, add ripe, bubbly and active levain, milk, potato flakes, eggs, granulated sugar, salt and bread flour. Turn on the mixer and knead for about 5 minutes until the dough is smooth and all the ingredients are well incorporated.

3. Add Butter: Cut the butter into 8-12 chunks. Butter should be firm but soft enough to leave a dent when you press your finger into the butter. Turn the mixer on and add chunks of butter into the dough a little at a time. Continue adding chunks of butter until all the butter is added and incorporates into the dough.

4. Knead until Windowpane: Continue kneading the dough on medium speed for 10-15 minutes (this will depend on your mixer and your dough) until the dough passes the windowpane test. To check for windowpane: Stop the mixer. Take your hands and pull up on a portion of the dough. At the beginning stages of kneading the dough, the dough will break as soon as you start to stretch it. As the dough kneads and the gluten strands develop, the dough will stretch thinly without tearing. You will know the dough is finished kneading when the dough does not tear when pulled and you can see light through the dough, like a windowpane.A word of caution: As you knead the dough, the friction from the mixer can heat up the ingredients in the bowl. It is important that the dough doesn't get too warm or else the butter will begin to melt and separate from the dough. If you notice this beginning to happen, take a break, stick your dough in the refrigerator to cool down and then continue kneading after the dough cools a little bit.

5. Bulk Fermentation: At this point the dough will be soft but also cohesive. Dump the dough into a container and cover. Set the dough in a warm, 78-80ºF place for 4 hours. Take the temperature of the dough as needed to make sure the dough temperature stays right around 78ºF. This temperature is the optimal fermentation. If your dough temperature is cooler than 78ºF, it will need to ferment longer than 4 hours. (If dough temperature is higher only rise to 1.3x or 1.5x as dough will take longer to cool down in the fridge and will continue to ferment and rise.)

6. Overnight Refrigeration (Cold Fermentation): Stick the covered dough in the refrigerator overnight or up to 48 hours.

7. Shape Burger Buns: Line a baking sheet with parchment paper. Take the dough out of the refrigerator. Separate the dough into 14 equal-sized pieces, about 100 grams per ball of dough. Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter, holding your hand in a cupping shape to seal the balls and create tension. Place balls seam side down on the baking sheet. Take your hand and press down on the balls to flatten them a little bit and encourage them to grow out as well as up. (You can shape these as hot dog buns as well. Stretch the dough into a small rectangle and roll up from the long side. Pinch the seams together and place seam side down to bake.)

8. Proof: Dust the rolls lightly with Thai rice flour and cover loosely with plastic wrap and a tea towel. Place the shaped burger buns in a warm place to rise until doubled in size and light and airy. At 80ºF it takes about 8 hours for the dough to rise. (If you need them to rise faster, set them outside in the Arizona heat but keep a close eye on them.)

9. Bake: Pre-heat the oven to 375ºF. Whisk together one medium egg with a splash of water. Gently brush the egg wash on top of the risen dough. Sprinkle with sesame seeds or favorite seasoning. Bake for 20-25 minutes until the buns are baked through and the internal temperature is 190-195ºF. (Rotate pans at the half-way point, making sure to switch which pan is on the top shelf.) Let cool before slicing. Enjoy!

NOTE
Light, fluffy and tender, these sourdough brioche burger buns are perfect for homemade burgers, grilled chicken or pulled pork. You won't be buying burger buns at the store anymore once you've made these! Made with 100% sourdough, these homemade brioche burger buns are incredible.

Original recipe by Amy Bakes Bread.

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