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.
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.