Hamburger Brioche Buns | The Fresh Loaf

I made these a while ago and thought to post them to my blog during our 4th COVID lockdown (bored). I learned how to make these during Chef Jacob Burton’s online culinary boot camp. I learned the bun sizes for large, regular and slider buns.

155 g each for large (4.5 inch) buns - about 114 mm

100 g each for regular size (4 inch) buns - about 100 mm

55 g each for slider size (3 inch) buns - about 76 mm

A well-formed bun was baked using foil ring molds held together with a couple of staples.

The brioche bun recipe is bread flour 100%, whole milk 60%, salt, 1.6%, yeast 3.6% (IDY 1.2%),eggs 20%, sugar 3%, warm water 4%.

My favourite is the regular size and suits 4 ounce/113-gram hamburger patties formed to a 3.75"/9.5 cm diameter.

Here's a link to the recipe: Hamburger Brioche Bun - Regular Size (4" Diameter) | Stella Culinary

gavinc's Blog
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Very nice buns! And the foil ring molds are cool--so creative!

Yippee

Thanks, Yippee. Hard to beat for softness and versatility. Best buns for hamburgers :)

Found it. And it reminds me that I might have a few tart rings somewhere. Found them, too.

The foil ring technique is still cool. It will be handy when I need different sizes of rings in the future. Thanks for sharing.

Yippee

They would be good.

Here is the link to making the baking molds: How to Make Baking Molds Using Tinfoil | Stella Culinary

Happy baking, Cheers,
Gavin

And I like the browning of your buns better than those in the video. His buns look too dark. At what temperature did you bake yours? Thx.

Yippee

I baked mine at 375°F/190°C for 18 minutes using conventional function rather than the recommended convection (I was too stupid to realise that convection is what we call "fan forced"). I agree with you the lighter colour is preferable for me.

Gavin

The linked recipe contains butter. Are you using butter or skipping it?

The buns look good!

Hi Mini,

Thanks. I use butter, somehow I missed it in the post.

Here is a link to the full instructions: Hamburger Brioche Buns - Large | Stella Culinary

Cheers,

Gavin.

Those brioche burger buns look great Gavin. Love your creativity in making the rings for them, perfect.

Benny

Thanks, Benny. The foil rings idea was from Chef Jacob Burton. I'd love to claim the idea though, but my conscience would not forgive me :)

Cheers,

Gavin