I made these a while ago and thought to post them to my blog during our 4th COVID lockdown (bored). I learned how to make these during Chef Jacob Burton’s online culinary boot camp. I learned the bun sizes for large, regular and slider buns.
155 g each for large (4.5 inch) buns - about 114 mm
100 g each for regular size (4 inch) buns - about 100 mm
55 g each for slider size (3 inch) buns - about 76 mm
A well-formed bun was baked using foil ring molds held together with a couple of staples.
The brioche bun recipe is bread flour 100%, whole milk 60%, salt, 1.6%, yeast 3.6% (IDY 1.2%),eggs 20%, sugar 3%, warm water 4%.
My favourite is the regular size and suits 4 ounce/113-gram hamburger patties formed to a 3.75"/9.5 cm diameter.
Here's a link to the recipe: Hamburger Brioche Bun - Regular Size (4" Diameter) | Stella Culinary