Brioche Burger Buns - Learn Bakers Percentage

[Missin44]

This morning I stumbled on the recipe for Brioche burger buns on AR's recipe index. It was adapted by member Breadhead from Chef Jacob Burton. The recipe is spot on. Based on reviews it seems some have had issues with the recipe. I would say 4 things might help.

1. Weigh everything, at least the flour.
2. Make sure your butter is at room temperature, meaning soft. Not firm or melted.
3. Look up Jacob Burton Youtube video on how to make it, it's great for actually seeing the technique.
4. Learn Baker Percentage.

Definitely use the ring molds, they're easy to make and store.

Three buns topped with course black pepper & sesame seeds, 2 with only sesame seeds.

Green Chili Bacon Cheeseburgers. 1/3 lb patty, roasted Anaheim chili's, bacon, cheddar cheese and custom burger sauce. Burgers smoked at 225° until 140° internal, seared over ripping hot coals, flipping every 30 seconds for a nice crust.

[Donw]

Great looking buns!

[Panhead John]

Mine or his?

[TripleB]

Nice buns. Do you think you'd try making brioche hot dog buns? Brioche hot dog buns for lobster rolls is soooo good.

[dpearce]

And Red Stripe for the win! And yeah, the burgers and buns look delicious!

[RonB]

I love warm soft buns.

[Steve B]

Me too. 😉

[Panhead John]

Soft but firm for me….

[Donw]

Why do I get the feeling that myself, TripleB , and RonB are going to be called to HR because of this thread? 🤔

[SheilaAnn]

Ha! I’ve dealt with more HR issues than I care to recall.

[Oak Smoke]

I was HR’s most wanted in my last job. She wanted to fire me so bad. I was the top salesman by a long way, so she didn’t have a chance.

[Steve B]

Looks fantastic. Nicely done.

[Missin44]

Nice buns. Do you think you'd try making brioche hot dog buns? Brioche hot dog buns for lobster rolls is soooo good.

Honestly I've never thought about that, but I don't see why not. It's a pretty soft dough, so shaping might be an issue. But given some thought that should be easy to solve. I've never tried it but you may not even need a mold. But it's a great idea.

[SheilaAnn]

Missin44 there are actual pans for the shape, but you can also roll out the dough portions and just let them proof kinda close. Tear them apart gently.

[Papaur]

These brioche buns are soft, rich, slightly sweet, and fluffy; they hold their burger shape and are toasted until golden brown.

[captainlee]

I missed this one!

[Missin44]

I bought some hotdog molds, I'll be doing the same recipe soon, but in hotdog bun form. I'll post the results.

[SheilaAnn]

Don’t forget the poppyseeds, says the Chicago Dog lover!

[JCBBQ]

Definitely interested to see how you make out.

[JCBBQ]

He got banned a little after I joined. He kept picking fights with the moderators, he’d get into fights with all the members too insisting his Big Green Egg was better than everyone else’s rig, and the last straw was he just had to share his political points of view. He was like a little kid in an old man’s body. Mods…do I have that right?

[Mosca]

He broke an ironclad rule by (repeatedly) creating straw accounts to argue with and refute himself, from what I understand.

Beyond that, for me he’s not worth thinking about. But some of his on topic content was pretty good.

[JCBBQ]

Mosca hahahaha I didn’t know that! What an absolute nut job. Yeah I do have to thank him for turning me on to Chef John whose recipes I use a lot.

[Missin44]

He got banned a little after I joined. He kept picking fights with the moderators, he’d get into fights with all the members too insisting his Big Green Egg was better than everyone else’s rig, and the last straw was he just had to share his political points of view. He was like a little kid in an old man’s body. Mods…do I have that right?

I had never heard of him until I saw the recipe he had adapted from Jacob Burton. I had been following Chef Burton for quite a while and making these hamburger buns for a while. Chef Burton also has a podcast with Meathead floating around out in podcast land somewhere. Anyway, the recipe caught my attention for that reason. Regardless the recipe works, I would have been helpful had he also included the weights and how to use the kitchen scale that's listed as part of the required equipment.

[JCBBQ]

Yeah I’m not much of a baker but Breadhead definitely knew his stuff in that milieu.