If you are a fan of soft, fluffy, airy, subtle buttery, and only slightly sweet brioche burger buns, you can stop your search right here. I came up with the recipe for these super-briochy slider buns after exhaustive testing. Usually, when making burgers with beef patties, I use a different kind of bun, which tastes more baguette-like and less briochy. But these brioche buns go so well with pulled pork (recipe here) or a grilled portobello cap burger, that it is almost unbelievable. Toast them before assembling and you will notice that the taste and structure of the buns will improve further. Also, do not half the amount of ingredients. I know, 24 sliders sounds a lot but considering their size it’s really not that bad. These brioche buns not only make great burger buns but are also one of the most delicious treats I’ve ever had for breakfast. In my opinion, they taste best when lightly toasted. If they are too thick to fit into your toaster, just cut them twice or use the oven broiler. Spread with unsalted butter and orange marmalade or apricot jam. By the way: They also freeze well. If you are looking for a recipe that makes regular sized burger buns, you can either use the one below and make 12 instead of the suggested 24 buns. Or you can hop over to a recipe for brioche burger buns that I’ve posted a while ago. The difference in short: It has almost the same ingredients but adds tangzhong, a type of roux where a small part of the flour and the milk are heated together (for more infos see note in the recipe part). Also, the method differs slightly. I do the first part of mixing the dough with a hand mixer. Sprinkle the yeast over the milk and set it aside for 5-10 minutes for the yeast to activate and dissolve. Meanwhile, cream softened butter (not melted) and sugar together with a mixer in a separate big bowl, until light in color, about 3 minutes. Add the eggs, one at a time. Then, add the yeast-milk, salt and about half of the flour. Mix with your mixer on low speed for 1 minute until well combined (see pic above). After mixing the dough you have to knead it until it’s soft and smooth, about 5 minutes. Add the rest of the flour and stir with a cooking spoon until the ingredients come together. Knead the dough with your hands either directly in the mixing bowl (less messy) or on a lightly floured surface for 5 minutes until smooth.Put the dough in a big clean and oiled bowl, and let it rise covered with a lid or cling wrap at room temperature until doubled in volume, about 1-2 hours, depending on the room temperature. Shape the dough into balls and place them on a sheet. Turn the dough out onto a lightly floured work surface and divide it into 24 equal pieces (a scale helps a lot). Shape each piece of dough into a smooth, tight round ball and place them onto a baking sheet lined with parchment paper, 3 inch apart. They will puff up noticeably. Let them rise for a second time until puffy. Let the buns rise coverd with a tea towel until puffy, about 30 minutes to 1 hour. Instead of covering the balls with a tea towel, you can spray them with a spray bottle filled with water (or brush them with water) to prevent them from drying out. If necessary, repeat the spraying. When puffy, brush the buns in batches of 3 at a time with egg wash and sprinkle with sesame seeds. The sesame sticks better on recently brushed (= wetter) buns. Bake the buns until golden brown in color. Put them in the center rack of the preheated oven (I use rack 2 from 4 from top) and bake them for about 20 minutes at 375°F (200°C) or until golden brown. I always bake one sheet at a time when using an oven with a top/bottom heating element and 2 sheets at once in fan-ovens. Transfer the buns immediately to a cooling rack.
Step-by-step recipe for brioche burger/slilder buns
They taste best when halved and toasted.
When cooled completely, slice the buns in half horizontally and toast before filling them. For big batches, I use the oven broiler.
Recipe for pulled pork sliders.
They are great for pulled pork sandwiches. The buns are also genius as breakfast rolls and freeze well, so better do not half the recipe ;-)
Brioche Slider Buns
Yield: 24 sliders or 12 burger buns
Soft, fluffy, subtle buttery, and only slightly sweet brioche slider buns. The recipe makes either 24 slider buns or 12 burger buns. They are the perfect buns for pulled pork sliders. They freeze well and make perfect breakfast rolls (even better when toasted).
Ingredients
- 1/2 cup + 1/3 cup (200 ml/ 6.76 fl oz) warm milk
- 2 1/4 teaspoon active dry yeast or instant yeast (7 g)
- 11 tablespoons (160 g or 1 stick+3 Tbsp) unsalted butter in pieces, softened
- 1 tablespoon (15 g) granulated sugar
- 3 large eggs
- 1 teaspoon (6 g) fine salt
- 600 g/21 oz (about 4 1/2 cups) white bread flour (all-purose flour works too)
- 1 egg yolk mixed with 2 teaspoons milk for egg wash
- 2-3 tablespoons sesame seeds
>> All ingredients at room temperature. For the dough, I recommend measuring the flour by weight in grams/oz since it is more accurate than measuring by volume.
To finish:
Instructions
- Sprinkle the yeast over the milk (all of it, 200 ml) and set it aside for 5-10 minutes for the yeast to activate and dissolve.
- Meanwhile, cream softened butter (not melted) and sugar together with a mixer in a separate big bowl, until light in color, about 3 minutes.
- Add the eggs, one at a time. If the eggs are not at room temperature, they might separate from the butter - but don't worry, as soon as the flour goes in, everything will come together again.
- Add the yeast-milk, salt and about half of the flour. Mix with your mixer on low speed for 1 minute until well combined.
- Add the rest of the flour and stir with a cooking spoon until the ingredients come together. Knead the dough with your hands either directly in the mixing bowl (less messy) or on a lightly floured surface for 5 minutes until smooth. For the first minutes, the dough will be very sticky, but it gets better after a while. Please don't add any additional flour as the buns will get tougher. After the first rise, the dough is a lot easier to handle.
- Put the dough in a big clean and oiled bowl, and let it rise covered with a lid or cling wrap at room temperature until doubled in volume, about 1-2 hours, depending on the room temperature.
- Turn the dough out onto a lightly floured work surface and divide it into 24 equal pieces (a scale helps a lot).
- Shape each piece of dough into a smooth, tight round ball and place them onto a baking sheet lined with parchment paper, 3 inch apart. Let the buns rise coverd with a tea towel until puffy, about 30 minutes to 1 hour. Instead of covering the balls with a tea towel, you can spray them with a spray bottle filled with water (or brush them with water) to prevent them from drying out.
- When puffy, brush the buns in batches of 3 at a time with egg wash and sprinkle with sesame seeds. The sesame sticks better on recently brushed (= wetter) buns.
- Put them in the center rack of the preheated oven (I use rack 2 from 4 from top) and bake them for about 20 minutes at 375 F (200 C) or until golden brown. I always bake one sheet at a time when using an oven with a top/bottom heating element and 2 sheets at once in fan-ovens. Transfer the buns immediately to a cooling rack. Update 09/09/2018: In my new fan-oven, it took only 10 minutes at 355 F (180 C) until they were golden-brown. Transfer the buns immediately to a cooling rack.
- When cooled completely, slice the buns in half horizontally and toast before assembling. For big batches, I use the oven broiler.
https://www.lilvienna.com/brioche-slider-buns/
Did you follow this recipe? You could share your result here. All you need to do is take a picture with your smartphone and send it to [emailprotected]Carole: This recipe was FANtastic! Excellent directions and followed to a tee with beautiful results. Thank you so much for this recipe! 😍CaroleYou may also like
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Brioche Slider Buns was last modified: December 10th, 2019 by Ursula
