I love hamburgers. Well, cheeseburgers, actually.
Preshaped dough balls are bench rested for 15 minutes.
I also love the smell of fresh baked bread. I don’t know anybody who doesn’t, do you?
These 100mm egg rings help contain the dough and provide more lift to the finished hamburger buns, or, make them look like big mushrooms. It’s all good. Besides, baking rings are cool.
It’s a perfect match: Fresh baked hamburger buns for a great homemade hamburger.
Dough balls have doubled in size and now fill the baking rings. Ready to bake!
Well, a cheeseburger is what I have in mind…
A gentle brush of eggwash gives a beautiful golden hue and helps the sesame seeds stick. Sesame seeds are required. I believe there is a law for that…
Did I mention I made this dough by hand? Yeah, I don’t have a stand mixer. I used the French slap & fold technique. Just follow the kneading technique in this video by Richard Bertinet:
Wait. Mmmm. Can you smell it? Yep, fresh baked bread. Man am I hungry. They’re just about done…
I pulled these out of the oven after baking for 13 minutes.
While the buns were cooling, I was thinking of hamburger toppings.
Place the buns on a wire rack to cool. These buns are even better the next day. Store in plastic bag after completely cooled.
This was the second batch of brioche buns (I’ve been working on a recipe…). The first batch did not rise, possibly because I used old active dry yeast. Or, because I am still learning how to knead bread… I threw that batch of old yeast in the rubbish bin and bought a fresh batch. Much better.
L to R: Nature’s Fresh Sesame Hamburger Buns (I bought from the local Countdown); the first batch; today’s batch. Which would you rather eat? Yeah, that’s what I thought, too. 🙂
Resist all temptation to immediately have at these buns. You must allow them to properly cool, to redistribute the moisture in the crumb. They are actually better the next day. I couldn’t wait that long…
Note the proper bun to burger ratio: Top & bottom bun equal the thickness of the burger patty. Also note width of burger patty exactly matches burger bun. Cheeseburger perfection.
Handmade Brioche Hamburger Buns
Note: It is more accurate to weigh your ingredients, rather than measure by volume, especially for flour, therefore, I have provided the amount of flour in weight, rather than cups. Make sure you use fresh active dry yeast. If your active dry yeast is more than six months old, toss it in the rubbish bin and buy some new active dry yeast.
Makes 8 X 105 g hamburger buns
250 ml (1 cup) water at 42°C/108°F
2 ½ tsp (7 g) active dry yeast
2 Tblsp (28 g) granulated sugar
450g unbleached bread flour
2 large eggs (about 100 g in total)
2 tsp (8 g) sea salt/Kosher salt
35 g unsalted butter, cut into small cubes, softened, but not melted.
Egg wash: Blend 1 whole egg and one egg yolk.
1. Combine water, active dry yeast, and sugar. Let stand 10 minutes, until foamy.
2. In a large bowl, combine flour and salt.
3. Add yeast mixture and 2 eggs to flour mixture and mix with bowl scraper until
well combined (no dry bits!). Dough will be a bit wet. Wash and dry bowl.
4. Turn out dough onto bench and knead with French Slap and Fold technique, for about 8-10 minutes, or until the bench is left clean and dough is smooth and elastic (I’m still learning, it took me about 15 minutes…).
5. Spread dough into rough rectangle on bench and place butter onto dough. Fold dough over butter and continue Slap & Fold technique for about 6-8 minutes, until dough is smooth and springy (I’m still learning… It took me about 10 minutes). The dough will quickly lose its cohesiveness and become a bit mucky – do not worry, it will come together again pretty quick.
6. Form dough into ball, place into clean bowl, cover, and leave in a warm place to rise, until doubled in size, about an hour (mine took 45 minutes today, but it depends on the temperature of the room, etc. May take longer than 1 hour.).
7. When dough has doubled in size, lightly dust the bench and turn out the dough onto the counter, helping the dough out of the bowl with the bowl scraper.
8. Spread the dough into a rough rectangle and gently fold first one long side into the centre and press, then the other long side into the centre. Then, fold again along the long axis and seal the edge, leaving a long roll.
9. Using a scale, portion the dough into 8 X 105 g pieces.
10. Form each piece into a ball and tension by rolling the ball on the bench with your fingertips into a tight, round ball. Repeat for remaining pieces.
11. Cover dough balls on bench with a towel or plastic wrap and bench rest for 15 minutes.
12. Meanwhile, line a half sheet pan with silicone baking mat or baking paper, butter 8 X 100mm egg mold/english muffin mold and place on half sheet pan. (baking rings are optional, but very cool).
13. After dough balls have bench rested for 15 minutes, uncover dough balls, flour very lightly, and reshape dough balls into tight round balls. Place dough balls into molds and flatten slightly. Cover dough balls with clean towel or plastic wrap and keep in a warm area until doubled in size.
14. Preheat oven to 220°C/430°F.
15. Make the eggwash: In a small bowl, blend together (with stick blender) 1 egg and 1 egg yolk.
15. After dough balls have doubled in size, uncover and very gently brush tops with eggwash. Sprinkle sesame seeds over eggwash.
16. Bake until golden brown, about 12-14 minutes.
17. Remove from oven and allow to cool on wire rack.
18. When cool, slice in half and toast before making hamburgers.
When completely cool, you may place them in a plastic bag until ready to use.