Sourdough Brioche Buns

by | Jun 8, 2024 | Sourdough

Jump to Recipe Print Recipe

These buns have a great buttery flavor and are sturdy enough to hold together when topped with your favorite hamburger toppings. The dough is easily mixed and kneaded in your stand mixer and comes together quickly for a bulk fermentation followed by easy shaping and another short proof before baking. This dough can be made and baked in the same day or the dough can be cold proofed overnight in the fridge. Lot’s of flexibility.

Brioche Buns

A flexible recipe resulting in delicious buns that will hold together under your favorite burger toppings
Print Recipe Pin Recipe
Servings 8 medium to large buns

Ingredients
  

Ingredients

  • 463 g flour 300 FM Hard white wheat + 163 AP
  • 150 g butter cut into pats and let sit at room temp. Should be soft , not melting
  • 185 g eggs 3-4 cold
  • 40 g sugar
  • 150 g whole milk
  • 10 g salt
  • 185 g starter
  • 1 egg
  • 1 TBSP whole milk

Instructions
 

Method

  • The night before you plan to make your dough, feed your starter so that you will have 185 g of active starter for recipe and enough carry over to keep your starter going.
  • Add sugar, milk, eggs and starter to your mixing bowl and whisk until incorporated.
  • add salt and flour and knead on stir setting until flour is hydrated. Will be shaggy and may need additional milk if too dry.
  • cover and let rest 10 – 15 minutes
  • Knead until dough comes together , sides of bowl are clean and dough is smoother. About 8 minutes for me.
  • Add butter 1 pat at a time and knead on #3 setting until fully incorporated. This took 15 minutes for me. Dough still shaggy but shiny.
  • Let rest again about 10 minutes then move to bowl for stretch and folds and bulk proof. Do 2-3 sets of stretch and folds 30 minutes apart. Keep dough covered in between.
  • Allow to bulk ferrment , covered, at 74 – 78 F until dough nearly doubles in size.
    At 4 hours my dough was bubbling over my cambro container.
  • Place in fridge, covered for 1-2 hours to firm up dough for shaping or leave overnight
  • Divide into 8 – 10 pieces and shape into balls making sure surface is taught on top. Place on parchment lined baking sheets about 3 inches apart. Cover and let rise on counter till puffy.
  • Brush an egg wash on each bun and add your toppings if using. I forgot the egg wash on first batch. They were much darker, didn't rise as much, but still tasted great
  • Bake at 400 – 425 F for 20 minutes repositioning in oven to make sure scorching doesn't occur.