Try these delicious Brioche Burger Buns with Leftovers. Make your own burger buns for the best sandwich-eating experience at home. You will have full control of the shape and size of your buns to fit whatever fillings you have on hand. Click here for full recipe.

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Brioche Burger Buns with Leftovers

Make your own burger buns for the best sandwich-eating experience at home. You will have full control of the shape and size of your buns to fit whatever fillings you have on hand.

5 hr

18 Buns

Ingredients

    Add to shopping list

    Instructions

    • In a mixer, whisk together the eggs, Emborg Full Cream Milk, sugar, yeast and bread improver for a few minutes on low until the yeast has dissolved.

    • Switch the whisk to a dough hook. Mix on low speed while slowly adding the flour and salt until smooth.

    • Add the cold Emborg Cook & Bake and continue mixing on low until the dough pulls away from the sides of the bowl, about 20 minutes.

    • Place the dough in a container that has been greased with some non-stick spray. Cover with cling wrap and chill for at least 2 hours, up to 24 hours.

    • Right before taking the dough out of the chiller, prepare a baking tray with parchment paper and place 10 cm ring moulds evenly spaced on top. Spray with oil.

    • Using a bench scraper, scissors or a knife, divide the dough into 18 portions of about 80 g and form them into balls with the seam side down. Place the balls in their ring moulds. Cover the dough loosely if there is a risk of drying out.

    • Poke any air bubbles on the surface of the dough balls, spray the tops with some oil and flatten with a glass bowl to make a burger bun shape. The ring moulds will help keep the sides straight.

    • Prove at approximately 29°C for 2 hours or until the buns have doubled in size.

    • Prepare the glaze by mixing the Emborg Full Cream Milk with the eggs. Brush the buns with the mixture. Any toppings can be added now.

    • In a 175°C oven at 100% humidity, bake the buns for 3 minutes. Then, turn the humidity off and continue baking for another 7–8 minutes until the desired colour is achieved.

    • Cool the buns on a wire rack before removing the ring moulds. Store in an airtight container.

    • To assemble, cut the buns in half and slather with Emborg Cook & Bake. Toast in a pan until browned. Top the lower half of the bun with your leftover rendang, a freshly fried egg and a slice of Emborg American Cheddar Slices. Cover with the top half of the buns and enjoy.

    Brioche Burger Buns with Leftovers - Emborg

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    emborg
    5 hr
    18 Buns

    Brioche Burger Buns with Leftovers

    Make your own burger buns for the best sandwich-eating experience at home. You will have full control of the shape and size of your buns to fit whatever fillings you have on hand.
    Brioche Burger Buns with Leftovers - Emborg



    18 Buns

    Ingredients

      Add to shopping list

      Instructions

      • 1. In a mixer, whisk together the eggs, Emborg Full Cream Milk, sugar, yeast and bread improver for a few minutes on low until the yeast has dissolved.

      • 2. Switch the whisk to a dough hook. Mix on low speed while slowly adding the flour and salt until smooth.

      • 3. Add the cold Emborg Cook & Bake and continue mixing on low until the dough pulls away from the sides of the bowl, about 20 minutes.

      • 4. Place the dough in a container that has been greased with some non-stick spray. Cover with cling wrap and chill for at least 2 hours, up to 24 hours.

      • 5. Right before taking the dough out of the chiller, prepare a baking tray with parchment paper and place 10 cm ring moulds evenly spaced on top. Spray with oil.

      • 6. Using a bench scraper, scissors or a knife, divide the dough into 18 portions of about 80 g and form them into balls with the seam side down. Place the balls in their ring moulds. Cover the dough loosely if there is a risk of drying out.

      • 7. Poke any air bubbles on the surface of the dough balls, spray the tops with some oil and flatten with a glass bowl to make a burger bun shape. The ring moulds will help keep the sides straight.

      • 8. Prove at approximately 29°C for 2 hours or until the buns have doubled in size.

      • 9. Prepare the glaze by mixing the Emborg Full Cream Milk with the eggs. Brush the buns with the mixture. Any toppings can be added now.

      • 10. In a 175°C oven at 100% humidity, bake the buns for 3 minutes. Then, turn the humidity off and continue baking for another 7–8 minutes until the desired colour is achieved.

      • 11. Cool the buns on a wire rack before removing the ring moulds. Store in an airtight container.

      • 12. To assemble, cut the buns in half and slather with Emborg Cook & Bake. Toast in a pan until browned. Top the lower half of the bun with your leftover rendang, a freshly fried egg and a slice of Emborg American Cheddar Slices. Cover with the top half of the buns and enjoy.