Sourdough Brioche Burger Buns

4.10 from 133 votes

Sourdough Brioche Burger Buns

These sourdough brioche burger buns are perfectly soft, fluffy, and sturdy enough to hold a juicy burger. They are rich, flavorful, and ideal as hamburger buns as well as sandwich buns.

Prep Time1

Cook Time15

Proofing Time1 4 30

Total Time1 5 45

Course: Appetizer, Side Dish

Cuisine: French

Keyword: Brioche, Buns, Burger, Burgerbuns

Servings: buns

Calories: 303kcal

Author: Elise

Ingredients

Levain

30 g active sourdough starter
40 g all-purpose flour
40 g whole milk cold from the fridge
10 g sugar

Tangzhong

140 g whole milk
35 g all-purpose flour

Main Dough

460 g bread flour
30 g sugar
250 g eggs approximately 5 eggs
all the tangzhong
all the levain
12 g salt
150 g unsalted butter softened, in cubes

Egg wash

1 egg
splash of water

Instructions

Levain

Add all the ingredients to a small mixing bowl and mix until just combined. Cover the bowl and let the levain rise in a warm spot (78-80°F/26-27°C) for four hours, or until it has doubled in size.

Tangzhong

Add milk and flour to a small pot. Heat up over medium heat while stirring with a whisk. Once the mixture has thickened and reached the temperature of 150°F/65°C, it is ready.
Transfer the tangzhong to a clean bowl. Cover with plastic wrap that touches the entire surface of the tangzhong. Cool to room temperature before continuing with the next step.

Main Dough

Add all the ingredients, except salt and butter, including the sweet levain and tangzhong, to the bowl of your stand mixer fitted with a dough hook. Mix until just combined. Rest/autolyse for 30 minutes.
Add the salt and knead on medium speed for 5-10 minutes.
Slowly add in cubed, softened butter, one cube at a time. When you have added all the butter, scrape down the sides of the mixing bowl and continue mixing at medium-high speed until the dough passes the window-pane test. This can take anywhere from 10-25 minutes, depending on your mixer.
Transfer the dough to a clean, lightly oiled bowl and proof for three hours at around 75°F/24°C.
After the three hours proof, you can transfer the dough to the fridge and let it cold-proof for 8-15 hours.

Shape

Line two baking trays with parchment paper.
Take the dough out of the fridge and divide it into 12 equal pieces (around 90 grams each.) Use a kitchen scale for accuracy.
Roll each dough piece into seamless rounds and arrange them on your prepared baking trays, leaving as much room between them as possible, so they don't touch. Cover lightly with plastic wrap.
Let the buns proof for 6-10 hours at 75-78°F/24-26°C, until doubled in size.

Bake

Preheat your oven to 360°F/180°C.
Brush the tops of the burger buns with egg wash.
Bake for 15-20 minutes until golden brown. Transfer to a cooling rack and cool completely before slicing.

Notes

Nutritional analysis per serving (12 servings) The nutrition facts are automatically calculated. I can not guarantee the accuracy of the data. Please don’t consider it a substitute for a professional nutritionist’s advice.

Nutrition