Hamburger Brioche Bun Recipe

[@InvaDer568]

OK so i did it today. Changed measurment to half, also i put a little bit less of butter (60g instead of 75g). also didnt have whole milk so i used regular milk (100ml) and 50ml of buttermilk. I let it rest just for 2 hours (istead of 12-16) in the frige. The results are 4 absolutely beautiful buns! srsly the best buns i have ever seen in my life, so freaking good. I was worth to spend almost all day with making these burgers... love it. thx for the recipe

[@JacobBurton]

+InvaDer568 Right on. Thanks for the update and letting me know how they came out. Enjoy those burgers!

[@ghezlaneberhila595]

InvaDer568 Hello, could you send me the mesure for thé receipe, i can’t find it. Thanks a lot

[@lm0315]

stellaculinary.com/recipes/baking-pastry/baking/bread/hamburger-brioche-buns-large

[@Phyllyps-Levine]

This recipe is my go to for everyday bread loaf! The buns are superb! Absolutely ethereal!

[@aveno66]

here is the ingredients INGREDIENTS 500 gFlour, Bread 300 gMilk, whole 100 gEggs 6 gYeast, Instant 15 gSugar 20 gWater (warm) 8 gSalt 150 gButter (room temp, cubed) 2 Egg Yolks

[@gastontujcher5180]

can i use this recipe but using gluten free flours?

[@Shannyfrizz]

probably not, but you will have to experiment. these require gluten development. so you won't get the same consistency using gluten free flours. I would go for a potato bun using potato starch or something of the like.

[@senator4085]

aveno66 thx

[@FrankyBmagic]

+ nonstick spray (or oil porbably works?)

[@christopheberthelot7847]

N

[@RonsarLo]

I think this is one of the best food instructional videos I've seen. Subbed!

[@ShazahSews]

I made the slider version of these buns recently and they were an amazing success. I followed the recipe and video instructions, which were easy and accurate. I'll definitely be making these again and can see this being my go-to recipe. Thanks for sharing.

[@putiambunsuriulfiani7925]

thanks for this recipe and very clear instruction, just made a halved recipe for my sliders bun and it turned amazing. no failed at all in my first attempt with this recipe.

[@leiferlingsvendsen]

Thank you very much! This receipe really stepped up my burger game. I sprinkled Maldon sea salt on mine which added a nice savoury touch to them.

[@kevinspahr5357]

I just made these - absolutely amazing! Jacob’s instructions were perfect, and I’m a complete novice at making bread. I also learned a lot from Jacob’s other videos. Real, down to earth information without any BS.

[@sn3aky-t217]

These are amazing. The dough is much and much stickier than in the video. Also I only let them rest 2-3 hours in the fridge. Btw, the link on the website on the 4inch buns linking to the original recipe does not work.

[@noirprncess]

They turned out perfectly. About to try my second batch

[@VK-lm8qz]

Hi Chef Burton, I already made those buns several times, one time in a form of bread. They turned out absolutely fantastic, thanks to your extremely precise directions. I had only one problem with them, which didn't ruined the final product, but was quite annoying - I just can't get the "press and round" step right. The dough can be handled nicely when it just came out from the fridge, but once I start to manipulate it with my hands (pressing and rolling), it start to stick, almost immediately, and if I continue, dough became completely unmanageable. I think someone had the same problem and asked you for help on your site, but you answered him privately and unfortunately I cannot see the solution. I also afraid to add more flour to try and make it less moist, because it seems like that I don't have enough theoretic knowledge on how to make and manipulate dough. I will be more than happy to get any advice from you. Currently, I skip the "press and roll" step and try to tighten the buns during the previous, "folding" step. Thank you so much for sharing your knowledge and great recipes!

[@jcb97]

non stick spray to your hands

[@gustavogamboa311080]

Amazing recipe, Jacob! Thank you very much! Greetings from Perú!

[@captaincaveman8729]

Exactly what I was looking for my friendddddd ❤️❤️❤️❤️❤️ thank you soooo muchhhhh 🙏🙏🙏🙏

[@johnnydepp6641]

I try few recipe for burger buns, and i must say this one is best from my point of view. Buns what i have made following this recipe was same as on video, only what i later had to adjust is size of buns and weight to fit my preference. but that is individual for everyone i guess some one like more buns in burger some less so you should do that tweak on your own. And probably flour what i use and flour using in video are bit different structure so i use 550 gr flour to get same texture as in video, since with 500 gr it is too raw dough. Would really recommend this buns.

[@JacobBurton]

Thank Johnny. Glad you enjoyed the video and your hamburger buns came out tasty. All the best.

[@bonnieraekonjevich2776]

You focus on great technique! Adding a recipe from many will not be hard.

[@basuramanya]

Those look tasty. I never plan that far ahead for burgers but those look worth it.

[@JacobBurton]

Dan aka Basuraman They're definitely worth it!

[@TrulyourSarah]

Great video. Such clear instructions.

[@christianras259]

Jacob I have watched many bread bakers and I would give you 10 out of 10 thank you.I am from down under Aotearoa new zealand

[@jujubee7351]

How did you get the recipe? The link doesn’t work

[@nyxdoc2801]

This was so awesome. Thank you for sharing

[@ndb466]

Holy cow what a process

[@Missin44]

Excellent recipe, pretty easy also.

[@SuperDamny]

Looks like chefsteps recipe to me, with only minor adjustments 😊

[@MaleehasRecipes]

nice and well described

[@sabahbubbler]

Thank you so much for this video. I live in Malaysia and I recently started a burger business. There's no brioche bun avaialble here and your video really help me so much. Thank You Chef Jacob. On the side note, if you do cooking courses online for example a month for $9.99 or a cooking course e.g beginner package $49.99, I'd be happy to subscribe to those kind of courses Thank you so much again for this video

[@JacobBurton]

+gula-gula getah sabah Good luck with the Hamburger shop. I'm glad you found these buns helpful. I do have a great cooking curriculum for purchase, and it's only $27. You can check it out here: stellaculinary.com/shop/online-courses/culinary-bootcamp/chef-jacobs-culinary-bootcamp-workbook-and-f-step-curriculum All the best.

[@sabahbubbler]

+Jacob Burton Thank you Chef Jacob. That is awesome!! I was thinking more in the lines of video tutorial series but this is awesome

[@lindalove7193]

Thanks!

[@ChileExpatFamily]

I made so many of these on the submarine I was on that my hands still hurt and that was 30 years ago.

[@curiosity2314]

Looks excellent!

[@FiveStarRecipes]

beautiful results!!!

[@MatthijsvandenHoven]

Wow, those look so amazing!

[@shikoz123]

You are the best. I'll definitely try this one

[@aileenriel5156]

Great recipe!!!!! 😊 thank you so much

[@aleksro84]

Really nice. Got it from the first try.Excellent :D

[@timmyd4292]

I see many many comments on how great this video is, and I would agree. However, has anyone actually made this recipe? I have been making bread for over 30 years. I have attempted this recipe twice and the measurements are just not right or I am missing something. I have measured with a digital scale both times and the dough does not look like his after adding the flour to the egg and milk. Instead of balling up in the bowl as it should be, it's more like a very thick batter. This time I added more flour just enough to get the consistency of what is in his video. It almost required an additional cup of flour to get to where it needs to be. Please correct the recipe. The video is great btw. Thank you.

[@JacobBurton]

Make sure you're using bread flour with a gluten content of at least 13.5%. If you're using AP flour it will come out much thinner. This is the exact recipe I've been using daily in my kitchen for about 7 years now; because it has a high fat content, it can be a little more challenging than a standard bread dough to work with.

[@safetydave720]

Just what I was looking for. Thanks!

[@MaryKay02]

lots of details, very helpful!thank you!

[@rcichella]

Hello Chef, thanks for sharing such a great video. Would you please tell if there is any substitute for bread flour? What if I use all purpose flour? Will I get the same result? Thanks in advance.

[@HillzAngel]

i guess thats my project this summer .. am going to make everything

[@PrometheuzReturns]

Looks amazing!!!

[@BakeItWithLove]

This is a really nice recipe

[@seecesar]

Awesome video! Thank you

[@sebasjones28]

awsome bread chef.......from Costa Rica you safe my life jajajajaja

[@cookingwithzainab8245]

Wao zabrdast👍 👍👍👍

[@axejst9113]

He's BACK!! Turn the kitchen light on and get ready to whoop some ass.

[@ChrisTopheRaz]

What do you think the bread companies use to get their buns so soft? I prefer, and make brioche but it always made me wonder what they’re using. I find using a tangzhong gives a nice texture but not even close to that classic store bun. It’s more of a curiosity than a desired outcome.

[@stanislavturcan412]

true next level

[@alexandrpetrov1110]

thank you!

[@marstinmetal]

sir, this is a great video with a great recipe.thanks for sharing. im goin to subscribe. grettins from Argentina.

[@JacobBurton]

+ernesto martin Thanks Ernesto, glad you enjoyed it!

[@EstrellaRydman]

Thanks, you are genial!

[@TheEndIsInSight]

I just tried that recipe and my dough is much stickier. I gues it is because we dont have brad for in germany but i did some research an i thought it is the right one.

[@beautyracehorse2225]

They look absolutely delicious and I can't wait to make them. I loved, loved, loved your makeshift ring molds, please tell me what you used to keep them secure. Was that tape or do I dare say staples? Thank you, and I WILL BE MAKING THESE :)

[@JacobBurton]

BeautyRaceHorse22 I used a staple. You can find step-by-step instructions here: stellaculinary.com/blog/how-to-make-baking-molds-using-tinfoil

[@beautyracehorse2225]

Thank you kindly for your speedy reply!

[@beautyracehorse2225]

Just one last question here: I went to the website for the recipe and is there a conversion table I can refer to? Thank you.

[@JacobBurton]

BeautyRaceHorse22 The only accurate way to replicate any bread dough recipe is to measure by grams. You can get a good digital scale for $25 on Amazon.com. I recommend Escali.

[@beautyracehorse2225]

Ok, thank you much for your reply.

[@iamindigobaby]

Hi Chef, love your videos, I rly learnt a lot from you :) I wanna ask does the egg and milk have to be at room temperature? many thanks for your answer :)

[@fabinarai]

I live in Texas and its so much humid here. My dough came out to be super moist when i took it out after refrigeration and could not make a round disc. I just dumped the portioned dough into the rings and let proof in room temperature. Can you please advise if refrigeration duration can be shortened to 3/4 hours rather than overnight.

[@JacobBurton]

+Fabina Rai Yes, you can shorten the refrigeration temperature. Also, try adding maybe 3-5% more flour, which will make the dough easier to work with.

[@wndlsrla6420]

sick hamburger pizza

[@Depsoom]

Chef Burton, does the dough has to be refrigerated at all or can it be proof in room temperature for 2 hours, twice, and bake after the 2nd raise?

[@morniqueoutten5592]

question after you shaped the dough and put them on the sheet pan can you keep refrigerated until the next day then bake

[@wischM0B]

Tried it twice, but the dough is so sticky and wet that it becomes unworkable (yes i proved it at ~7°C over night and formed the buns right after i took them out of the fridge). I have to use a different recipe.

[@TRM1294]

WOW

[@ministore817fmi7]

Hi good morning it looks great but im looking for measurements for the ingredients I click the link you write down but no written recipe there

[@franbrupu]

Chef, first of, thanks for all the valuable info and recipes, about to open a burger joint and im definetely using this brioche bread. Just wanted to tell you that your site might have been hacked or something of some sort, you might wanna check that out. Greetings from Ecuador, south america.

[@Darthdeedee91]

how did this turn out?

[@zentronic]

Nice video! Is it possible to adapt this recipe to use a natural starter vs instant yeast?

[@vitor_cv]

Hello Jacob. I tried it at home, but my brioches cracked during baking (they were very tasty though). Could you please give me a heads up? Why is it happening?

[@Missin44]

Since you are located at high altitude is this a high altitude recipe? If it's high alt how should it be adjusted for sea level? If a sea level recipe how should it be adjusted for high altitude, like 7000'?

[@JacobBurton]

This recipe shouldn't need any adjustments. It usually only recipes with lower hydration that need to be adjusted.

[@frederickgocheco3208]

Hi, I like your videos. At the end of this video you said The next video is Hamburger made from scratch. I cannot find it.

[@wildflowerr1]

yummi!!!!

[@trenchcoatbandit]

is there a way to give the bread a buttery taste?

[@kingcutty]

Hi chef, quick question. If I want to make the dough and then travel 3-4hrs and then bake the buns at my destination what would be the best way to prepare these for travel?

[@JacobBurton]

+kingcutty Ideally you would transport the dough during bulk fermentation while it is chilled (just keep it in an ice chest). When you get to your location, you'll still need to form, proof and bake. Hope that helps.

[@kingcutty]

+Jacob Burton Thank you for the quick reply. Gonna try it next thursday and I'll let you know how it goes.

[@kingcutty]

+Jacob Burton Realized I never replied. They came out GREAT in case anyone else wanted to know.

[@eloizachua745]

how about if i use active dry? whats the ration gonna be? thanks

[@wischM0B]

I need your anti stick hands to work that dough.

[@Sleepycroc1204]

Hi Jacob.I wonder how long can you keep the buns for?I love brioche buns but i can't eat it everyday,please reply cheers

[@JacobBurton]

+Terry Huang In a zip-loc bag, they'll keep for a good five to 7 days at room temperature. Just make sure they're completely cool before you place them in the ziploc, then bring them back with a quick blast in the oven or by toasting. They also freeze nicely for up to 3 months.

[@George_Mgns]

How many buns can i make with your recipe for large size?Thanks

[@panagiotischristou1512]

15 mins on the mixer is not enough to activate gluten and make your buns really tuff?

[@PeppoMusic]

Can the kneading done by hand as well using a simple mixing bowl?

[@JacobBurton]

Pepijn Rietveld Yes, but it will take quite a bit of muscle power. Dissolve yeast into milk before incorporating it into the flour.

[@PeppoMusic]

Allright! Thanks for the tip! Muscle power is no problem for me.

[@JacobBurton]

Pepijn Rietveld Just released a video on how to mix and knead this dough by hand: kzbin.info/www/bejne/bWqZi6imr7Kppas

[@PeppoMusic]

Jacob Burton Woah, coincidence? :P Cool man, thanks again either way. :)

[@JacobBurton]

Pepijn Rietveld No. I got lots of requests so I shot a quick video yesterday. Hope you find it helpful.

[@brendanbyrne1064]

does it matter if it's salted butter? Thanks in advance

[@gandaruvu]

Brendan Byrne it doesn't matter much to the shape of the final product, but it might affect the flavour. it's better to use unsalted butter because you're going to add salt to the mixture anyway, and you can suit it to your taste. adding salted butter means you're not sure how much salt do you need to add after that, or even the salt in the butter is already too much. So if you can get an unsalted butter, better get that. But if you use salted butter, it won't ruin your bread that much.

[@60secsOnTheClock]

For some reason the didn't rise, any tips

[@jd5787]

I was just wondering : would you how much dough for 3.75", 4" and 5" inches burgers? Thanks

[@JacobBurton]

+flying frenchman 3" is 50g, 4" = 100g, and 4.5" = 150.

[@joaoclaudiolarivoir4597]

Hello. I'm Joao Claudio. I live in Brazil. I tried to reproduce his recipe but I thought the brioche got a little heavy mass to eat with a homemade meat. Is it because of 150g butter I used? I felt I was fat because I sovei the dough with my hand. Maybe if I add more yeast, brioche will be more aerated, so can reduce the amount of mass and be lighter to eat the burger. What do you think? Can I send my photos to your email to see you. thank you.

[@JacobBurton]

+João Cláudio Larivoir Sure, feel free to e-mail me your photos. Also, check out our video on how to hand knead this brioche dough found at stellaculinary.com/sb. If the butter wasn't incorporated properly, it could lead to a dense end product.

[@allanoliveira7165]

I am also in Brazil, one of the problems with replicating bread recipe is that there is no equivalent to bread flour down here. I have been messing around with brioche buns for a while now with little success. If you find something that works please share!

[@DDSRdds]

Yes in brasil most bread flour are 5 % protein, i Think thats to littel a procent. You need around 10-15 % protein

[@katiadicharry]

bonjour, je suis française et j'aimerai avoir les quantités de la recette. Merci

[@benorsula9230]

Hi jacob Can I leave it in the fridge for 24 hours max instead of 16? Or it’s a problem?

[@JacobBurton]

Ben Orsula yep. Should be able to leave it for up to 48 hours total. 24 will be fine.

[@benorsula9230]

Jacob Burton Thanks

[@user-qs6xi3xn6g]

Please, fix the recipe for 4" buns. I was scared to death reading that I need to use 100 g of yeast. Thanks for the great recipe! Can it be kneaded by hand or it's impossible with such a high butter content?

[@JacobBurton]

Евгения Яркова Yes, you can knead by hand. Dissolve yeast into milk before incorporating it into the flour. Thanks for the heads up on the yeast measurement. The 4" bun recipe is fixed.

[@user-qs6xi3xn6g]

Thanks! I used my old bread machine to kneed the dough, which is in a fridge now. Hope for the outstanding buns tomorrow! Does it make any difference to put yeast into the milk before adding flour or to put it dissolved in warm water after the autolysis process?

[@JacobBurton]

Евгения Яркова It does to a certain extent. The milk is added first to allow gluten development, which is later tamed by the addition of butter. This hydration step is called "Autolyse," and the yeast is commonly added afterwards. However, with this formulation, you can get away with adding the yeast to the milk, but it might throw off your bulk fermentation time (meaning by the time you're done mixing, you can probably move it directly into the fridge).

[@JacobBurton]

Евгения Яркова Just released a video on how to mix and knead this dough by hand: kzbin.info/www/bejne/bWqZi6imr7Kppas

[@olyasorokina3780]

I posted the perfect burger bun recipe on my channel that doesn’t use any butter.

[@osvaldoreveco1570]

SE VE UN EXQUISITO PAN , UN SÓLO DETALLE SI PUEDEN PUBLICAR LOS INGREDIENTES CON SUS MEDIDAS, MÁS VALE TARDE QUE NUNCA. AGRADECIDO.

[@1kevinnivek]

500 gBread Flour 300 gWhole Milk 100 gEgg (2 medium eggs) 6 gInstant Yeast 15 gSugar 20 gWater (warm) 8 gSalt 150 gButter (room temp, cubed) 2 Egg Yolks

[@Jclarine]

Was that tarragon on your burger?

[@sugarapple5465]

What stand mixer do you use chef?

[@JacobBurton]

KitchenAid Pro for home. KitchenAid commercial for small stand mixers in the restaurants. And Hobarts for larger bakeries.

[@sugarapple5465]

@@JacobBurton thank you very much!

[@lilltedla669]

No better???

[@Cycloptishred]

First? Damn I miss your videos.

[@jsaenzMusic]

***** I second that bro!

[@pamelamulucto4821]

Where is the recipe?

[@JacobBurton]

Linked underneath the video.

[@muhammedillyas1633]

Hi sir

[@JacobBurton]

+muhammed illyas HELLO!

[@debbiewilson9712]

...and a week later you have brioche buns.

[@WordUnheard]

You speak with the exact same cadence as Patton Oswalt. If your voice were a little higher, louder, and sprinkled with an utter contempt for humanity, it would be spot on.

[@Abdulrahman-lp7dz]

Is anyone up for opening a restaurant??? 😄

[@winstonpariag7802]

Ad

[@adamcushing4036]

Where’s the actual recipe??

[@JacobBurton]

Here is the direct link: stellaculinary.com/recipes/baking-pastry/baking/bread/hamburger-brioche-buns-large

[@ninjagoonie7541]

How many grams of dough for a 5 oz patty?

[@doodlecrayon222]

You forgot to give the measurements.

[@JacobBurton]

Scalable recipe is here: stellaculinary.com/recipes/baking-pastry/baking/bread/hamburger-brioche-buns-large

[@emilrogengellschwaner3555]

non-stick spray, are you kidding me?

[@tasteharmony]

:-)

[@Ayd2222]

No dam ingredients!!

[@ezkimkr]

짜증나네..계량은 어디다 적어놨니?

[@proHannuTorrekens]

Buns measured in grams but beef in ounces atleast make up ur mind...