BRIOCHE BUNS SO GOOD THEY DESERVE A MICHELIN BURGER.
Chef Shane Spencer
0:00 / 0:00
BRIOCHE BUNS SO GOOD THEY DESERVE A MICHELIN BURGER.
845 просмотров · 11 мес. назад
Chef Shane Spencer
11,5 тыс. подписчиков
845 просмотров · 11 мес. назад
These aren’t just buns — they’re the foundation of a perfect burger.🍔
Or whatever you decide to slide between the buns!!
In this video, I’ll show you how to make buttery, golden brioche buns that are soft, rich, and slightly sweet — the kind that soak up the juices and elevate every bite. Perfect for burgers, sliders, or even breakfast sandwiches.
This is Part 1 of my Ultimate Burger series — stay tuned for next week’s video, where I build the burger that completes this masterpiece.
👨🍳 Follow along step by step, from kneading and proofing to shaping and baking, with chef-tested tips for getting that glossy, golden finish every time.
#brioche #briochebread #burgerbuns #baking #cheflife
Brioche Buns
Ingredients
550 g organic bread flour (4 ½ cups)
7 g instant yeast (2 ¼ tsp / 1 packet)
40–50 g sugar (3–4 tbsp)
10 g kosher salt (1 ½ tsp)
2 large eggs (100 g / ¼ cup)
250 ml warm milk (1 cup)
75–85 g unsalted butter, softened (5 ½–6 tbsp)
Egg wash: 1 egg + splash of milk
Method
In a stand mixer with the dough hook, combine flour, yeast, sugar, and salt.
Add eggs and warm milk; mix on low until dough forms.
Add softened butter a little at a time, mixing until smooth and elastic (8–10 minutes).
Cover and let rise until doubled, about 1–1 ½ hours.
Punch down and divide into equal portions (about 100 g / 3.5 oz each).
Shape into smooth rounds and place on parchment-lined baking trays.
Cover and proof again until puffy, about 45–60 minutes.
Brush with egg wash.
Bake at 375°F / 190°C for 15–18 minutes, until golden brown and glossy.
Cool on wire racks before slicing.
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