Burger Buns - Brioche x Milk Buns

Instructions

1. 1

   Prepare the Tangzhong

   Whisk the milk, water, and bread flour together in a small saucepan. Place over medium heat and whisk continuously until the mixture thickens into a paste. Remove from heat, transfer to a small bowl, and set aside to cool.

2. 2

   Activate the Yeast

   Warm the milk to 95°F (35°C). Whisk in the yeast and honey until fully dissolved. Place in a warm location and let sit for 10 minutes until foamy.

3. 3

   Mix the Dry Ingredients

   You may make the dough by hand too. It will be a good workout, follow the same steps. In your stand mixer bowl, whisk together the bread flour, sugar, and salt. Attach the dough hook.

4. 4

   Combine Wet and Dry Ingredients

   Turn the mixer to low speed. Slowly pour in the milk-yeast mixture and mix for a few seconds to combine.

5. 5

   Add Tangzhong and Eggs

   Add the cooled tangzhong paste, whole egg, and egg yolk. Increase speed to medium-low and mix until everything is combined, stopping to scrape down the sides as needed.

6. 6

   Incorporate the Butter

   Add the softened butter gradually, ensuring each piece is fully incorporated before adding the next.

7. 7

   Knead the Dough

   Once all butter is incorporated, continue kneading at medium-low speed for 5-8 minutes until the dough is smooth and elastic. Here is where the main workout lies if you’re kneading by hand.

8. 8

   First Proof

   Lightly grease a medium bowl. Remove the dough and fold the edges toward the center to form a ball. Flip seam-side down and roll on your work surface to create a tight, smooth ball. Place in the greased bowl, cover with a damp towel, and proof in a warm location until doubled in size, about 1-1.5 hours.

9. 9

   Divide the Dough

   Once risen, punch down the dough and transfer to a lightly floured surface. Use a bench scraper to divide into 6 even pieces, approximately 95-105g each.

10. 10

    Shape the Buns

    For each piece, place it in the center of your work surface. Gently stretch and fold the edges toward the center, then flip seam-side down. Using your fingers, pull the dough toward you while keeping it in contact with the board—this creates tension and forms a tight ball. Rotate 90 degrees and repeat until you’ve worked around the entire bun and achieved a smooth, tight ball.

11. 11

    Prepare for Second Proof

    Line a sheet tray with parchment paper and lightly grease it. Place the shaped dough balls on the tray, leaving 2.5 inches (6cm) between each bun. Cover with another sheet tray flipped upside down to prevent the dough from drying out.

12. 12

    Second Proof

    Let the buns rise at room temperature for 1-2 hours or until doubled in size.

13. 13

    Apply Egg Wash

    Preheat your oven to 375°F (190°C). Whisk together the egg and milk until combined. Gently brush the tops of the proofed buns with the egg wash.

14. 14

    Bake and Glaze

    Bake for 16-18 minutes until deeply golden brown. Transfer immediately to a cooling rack and brush with melted butter. Allow to cool completely before serving.