Hamburger bun, the best recipe there is

Total: 1 h 30 min Diners: 4

Many would say that the most important ingredient in the burger is the meat, but it’s no use if the burger bun doesn’t go with it. This brioche burger bun is delicious, holds the ingredients very well and is much easier than you might think.

Ingredients

Flour, 250 g Flour, 250 g Whole milk, 350 g Butter, 30 g Salt, 2 tablespoons Fresh yeast, 12 g (or a sachet of baker’s yeast)

Fresh yeast, 12 g (or a sachet of baker’s yeast)

Step 1

Mix all ingredients in a large bowl except salt. Melt butter 15 seconds in the microwave and milk at room temperature. Wait five minutes, add the salt and mix everything again.

Step 2

We are going to knead the mixture, and for this we use the Dan Lepard technique. At the end of the recipe we explain it better but you have to knead 15 seconds and wait 10 minutes three times.

Step 3

Lid the bowl with a clean cloth and let it rest until it doubles in volume. It depends on the room temperature, but more or less an hour and a half.

Step 4

Punch the dough so it loses the air, cut into equal parts and shape them into balls. Put them in a flat bowl and cover with a cloth until they grow back to double in volume, about an hour and a half.

Step 5

Place the balls on a flat baking tray with baking paper, brush them with milk on top and put them in the preheated oven at 200ºC for 15 minutes and then another 15 minutes at 180ºC.

Step 6

Remove the hamburger buns from the oven and place them on a rack to cool. In about 30 minutes they will be ready to eat.

The perfect hamburger bun

Following these steps you will get a perfect brioche type hamburger bun, which is also delicious and holds the ingredients, even if you put sauces and fresh tomato, which are usually the ones that end up with hamburger buns.

One of the most important steps is the kneading. It can be done in many ways, but Dan Lepard’s is perfect because the result is great and takes little work. You have to knead for 15 seconds and let it rest for 10 minutes, like this three times. The kneading is nothing more than folding the dough over itself and squeezing while stretching, over and over again.

It is true that it is a long process, but keep in mind that the alternative is to knead for 10 minutes without stopping, and it ends up tiring a lot. If you do not have time you can do it this way, but it will cost you much more work, the Dan Lepard kneading can be done while you watch a series, work or do other things.

Another way to knead this brioche type hamburger bread is to use a mixer or Thermomix. The process is much easier and allows you to have the dough ready in less than 10 minutes without any effort, but it is not the same and not all of you have these appliances at home.

Do not try to save time in the kneading of these hamburger buns because if you do not do it well the brioche will not be of the same quality, the crumb will be less consistent and you will lose the best that these hamburger buns have.

About the yeast, the ideal is to use fresh yeast, but if you don’t have it, you can use dehydrated granulated yeast. The equivalence for this recipe is easy, 12 grams of fresh yeast or one sachet of granulated. Remember that baker’s yeast is not suitable, it has to be baker’s yeast, which is the granulated dehydrated yeast.

The flour is not the most important thing in this recipe, but a bread flour is much better. The normal thing in the supermarket is to find flour of force, and as the bread flour is of medium strength we recommend you to use half of force and half normal for the hamburger bread.

The flour is not the most important thing in this recipe, but a bread flour is much better.