Breads · Sourdough · Peruvian cuisine
Sourdough Brioche | Burger Bun Recipe
- Total time7 h
- Servings6
- DifficultyIntermediate
Discover how to make homemade sourdough brioche that is soft, fluffy and perfect for burgers. This recipe combines the traditional Tangzhong method with natural fermentation for incredibly tender, tasty bread with an airy crumb. Ideal for anyone who loves baking and wants to take their burgers to the next level.
Brioche originated in France, but it has won the hearts of bread lovers around the world with its light texture and slightly sweet flavor. In this recipe it is adapted to a homemade, artisan style, using sourdough for a healthier result full of character.
The Tangzhong method, an Asian technique that consists of cooking part of the flour with liquid to form a thick paste, gives a much fluffier bread that stays fresh for longer. This gel-like mixture is added to the dough and significantly improves the hydration, elasticity and shelf life of the bread. It is perfect for anyone looking for professional results at home.
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Recipe video
The video is in Spanish.
Sourdough Brioche Burger Buns
- Prep time
- 40 min
- Cook time
- 20 min
- Resting time
- 6 h
- Total time
- 7 h
- Oven temperature
- 180 °C
- Servings
- 6
- Difficulty
- Intermediate
Best season: All year round
INGREDIENTS FOR BRIOCHE (BURGER) BUNS
🔸 For the Tangzhong:
🔸 For the brioche dough:
🔸 For decorating:
How to make brioche or burger buns
Make the Tangzhong:
Cook the milk with the flour over low heat, stirring constantly until you get a thick paste. Remove from the heat and let it cool. This method improves the elasticity of the bread and keeps it tender for longer.
Mix the dry ingredients:
Sift the flour into a large bowl. Add the sugar, dry yeast and salt. Mix well to distribute the ingredients evenly.
Add the liquids:
Add the egg, the active sourdough starter and the cooled Tangzhong. Mix with a spatula or your hands until all the ingredients are combined. Don't add the butter yet.
First kneading:
Knead by slapping the dough against the table. At first it will be sticky, but the gluten will develop little by little. You can take 5-minute breaks between kneading sessions to make it easier. This step is key for an airy texture.
Add the butter:
Add the room-temperature butter in two parts, kneading well after each addition. Knead until the dough is smooth, elastic and comes away from the table easily.
First rest:
Shape the dough into a ball and put it in a lightly greased bowl. Cover with plastic wrap or a damp cloth and let it ferment for 3 hours at room temperature, away from drafts.
Divide the dough:
Once the dough has doubled in size, divide it into 6 equal portions of about 100 g each. Gently shape each one into a smooth, round bun.
Second rest:
Place the dough balls on a tray lined with parchment paper. Cover again and let them ferment for another 3 hours. During this final rest, the buns will reach their final size.
Glaze and decorate:
Mix the egg yolk with the milk and gently brush each bun. Sprinkle with sesame seeds if you want a decorative touch and a crunchy texture.
Bake the brioche:
the brioche is almost ready
Bake in an oven preheated to 180 °C (356 °F) for 20 to 25 minutes or until golden to your liking. Let them cool on a rack so the bottoms don't get soggy.
Note
- Use ingredients at room temperature, especially the butter and egg, so they combine more easily with the dough.
- If your sourdough starter isn't active, feed it the night before with bread flour and water in the right proportions.
- The Tangzhong can be made ahead and kept covered in the fridge for up to 24 hours.
- For a shiny finish, you can brush the buns with melted butter as soon as they come out of the oven.
- Besides burgers, these buns are perfect for sliders, filled rolls, French toast or to serve with a soup.
- You can customize them with poppy, flax or chia seeds instead of sesame.
- For a more aromatic version, add lemon or orange zest to the dough.
- For a sweeter option, you can add chocolate chips or dried fruit to the dough.
Frequently asked questions about brioche and burger buns
What is the Tangzhong method and what is it for?
It is a Japanese technique that improves the texture and moisture of bread. It consists of cooking part of the flour with liquid until it forms a paste, which is added to the main dough.
Can I use only dry yeast if I don't have sourdough starter?
Yes, you can adjust the recipe using only dry yeast, but the flavor will be less complex and the texture may vary.
How long does this brioche keep?
It stays soft for up to 3 days if kept in an airtight container. You can also freeze the buns once cool and thaw them as needed.
What kind of flour is recommended for this recipe?
Bread flour (strong flour). Its higher gluten content gives the bread better structure and volume.
Can I make this recipe without egg?
Egg is essential for the texture and color of brioche. Leaving it out is not recommended, although you can look for vegan alternatives if you need to.