These sourdough brioche buns are airy, soft, and just a little sweet. Buns are a great addition to any sandwich. Made with a sourdough starter, I let the slow-rising dough rest overnight in the refrigerator, making it an easy and delicious way to start the day.
Duration
- Prep Time: 6hours
- Cook Time: 55minutes
- Inactive time: 8hours
- Total Time: 14hours 55minutes
Ingredients
Total dough 1320 grams – Makes 12 buns x 110 grams each
Brioche dough
- 150 ml (⅔ cups) Whole milk(room temperature)
- 200 grams (4 large) Eggs (room temperature )
- 560 grams (4½ cups) Bread flour ((plus 1/4 cup more if still sticky) )
- 180 grams (¾ cups)Sourdough Starter
- 50 grams (3 tbsp) Sugar
- 10 grams (1½ tsp) Kosher salt
- 170 grams (¾ cups) Unsalted butter
Instructions
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Autolyze – In a large bowl of a stand mixer add the milk, eggs, starter, and flour. Stir well with a wooden spoon or spatula. Cover the bowl with plastic wrap and leave to rest for an hour.
Pro tip – Autolyze will help strengthen the gluten formation on the dough.
150 ml Whole milk, 200 grams Eggs, 180 grams Sourdough Starter, 560 grams Bread flour -
Knead – Next, add the sugar, salt, and butter. Knead the dough with a dough hook attachment on medium speed for 10 to 15 minutes or until smooth and elastic.
Pro tip – The dough will still be very, very soft, yet smooth, shiny, and very elastic when you do the windowpane test.
170 grams Unsalted butter, 50 grams Sugar, 10 grams Kosher salt
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Bulk ferment – Transfer the dough to an oiled bowl and cover it with plastic wrap.Leave the dough to rise in the refrigerator (38°F / 3°C) for 6 to 8 hours.
Pro tip – the dough can be kept in the fridge for up to 24 hours. The highly enriched dough will rise very slowly.
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Divide – Transfer the dough to a clean work surface. Divide the dough into 2 and then each portion into 6 to make 12 buns, about 110 grams each.
Pro tip – You can also make 16 mini buns x 80 grams each or 8 large buns x 165 g each
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Shape each portion into a tight ball. To do this correctly, roll into a ball tucking all the seams under tightly. Then, roll the ball on an unfloured surface. The unfloured surface creates the tension we need in the dough
Pro tip – Do not over roll these for too long or you will rupture the top smooth skin.
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Tray – Place the buns on a baking sheet lined with parchment paper leaving enough room for them to rise. Flatten each bun so they bake like flat buns rather than balls.
Pro tip – flatten the buns make a better base for the hamburgers. They don’t topple so easily too.
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Proof – Cover with plastic wrap or clean kitchen cloth and let them proof until double in size. These can be kept for 3 hours on the counter or for 8 to 10 hours in the fridge. Refrigeration slows the proofing time, so if necessary, leave to rise at room temperature if not doubled overnight.
Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls.
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Preheat oven – Preheat the oven to 375°F / 190°C / Gas mark 5.
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Brush – Brush each bun with an egg wash. You can even sprinkle the buns with some sesame seeds or sugar pearls
Pro tip – Egg wash is a full egg with 2 tbsp of water. An egg wash will give a nice golden color. If you can’t use egg, milk or cream will work just as well. Do not use oil or butter as it will create a crust.
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Bake small buns for 15 to 20 mins and larger buns for about 20 to 25 minutes or until golden brown.
Pro tip – When baked, the internal temperature of the hamburgers buns should be about 195 F. The bread will have a hollow sound on the bottom when tapped.
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Keeping them soft – As soon as you take the buns out of the oven cover them with a clean kitchen cloth to keep them soft.
Pro tip – Do not leave the buns on the tray for too long, transfer them to a cooling rack. Otherwise, the steam will make the bread soggy on the bottom. Covering the buns with a cloth will help them retain moisture and prevent it from drying out.
Recipe Notes & Tips
- Firstly, it’s essential to pay close attention to your dough’s temperature throughout the entire process. Maintaining a consistent temperature, especially during the proofing and rising stages, is crucial for achieving that light, airy texture. Keep in mind that a warm environment will accelerate the yeast activity, while a cooler one will slow it down. Find a cozy nook in your kitchen or even consider using a proofing box to help maintain the ideal temperature.
- Secondly, when it comes to handling the dough, resist the temptation to add excessive amounts of flour. While it’s natural to want to prevent sticking, adding too much flour can result in dry and dense buns. Instead, opt for a light dusting of flour or use a non-stick baking mat or parchment paper to keep the dough from sticking without compromising its moisture content.
- Additionally, gentle handling is key to achieving that soft and tender crumb. Avoid over-kneading the dough, as this can lead to gluten development and a chewier texture. Instead, knead the dough just until it comes together and becomes smooth, giving it time to rest and rise without too much interference.
- Next, be patient during the proofing stage. Allowing the dough to rise for the specified amount of time ensures that the yeast has ample opportunity to work its magic, resulting in a light and airy bun. Keep in mind that proofing times can vary depending on factors such as ambient temperature and the potency of your sourdough starter. Trust your instincts and adjust the proofing time accordingly to achieve the desired fluffiness.
- Lastly, when it comes time to bake your buns, be mindful of the oven temperature. Too high of a temperature can cause the buns to brown too quickly on the outside while remaining undercooked on the inside. Conversely, too low of a temperature can result in dense and doughy buns. Aim for a moderate oven temperature and monitor the buns closely as they bake, adjusting the time and temperature as needed to achieve that perfect golden hue.
