The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Need help making New England style top-split hot dog buns out of a brioche recipe

.momo.'s picture

Need help making New England style top-split hot dog buns out of a brioche recipe

Hi. I want to make top-split New England style hot dog buns for use in Lobster rolls using my usual brioche recipe from Jean Louise-Palladin and just wanted some guidance. I will be making this in a 15 x 6 x 1.5 hot dog pan (contains 10 bun wells). Its been successful so far except for the one time I tried to make this recipe into burger buns which were extremely prone to crumbling which im guessing came from baking time. I would hate for this to happen again. Just wanted to get an idea of how many ounces/grams each bun should be. I understand that this recipe may producer extra dough so i'll just make some dinner rolls with them. Also, around how long with they take to bake at 350 degrees?

1/3 cup very warm water (110°–115°F)
One 1/4-ounce package active dry yeast (not quick-rising)
101⁄2 ounces (21⁄2 cups) cake flour
10 ounces (2 cups) all-purpose flour
1/3 cup sugar
21⁄2 teaspoons fine sea salt
6 large eggs, at room temperature
20 tablespoons (10 ounces) unsalted butter, cut into 1-inch cubes,
at room temperature, plus butter for the pans.

This recipe is proofed for 3 hours, refrigerated overnight, and again proofed for 3 hours.Its then baked at 350 degrees for 35-40 minutes in two 8.5 x 4.5 x 3 loaf pans or 40-45 minutes in one 15.75 x 4.5 x 3.25 inch pullman loaf pan.

jaywillie's picture

I don't know if this will be useful or not, in terms of your formula and the size of your pan, but I make my NE buns at 3.5 to 4 oz. each. I don't have the pan, and just improvise, but they end up very close to your size, 6" long, 1.5-2" thick.

There are a few other threads about the Jean-Louis Palladin brioche on FPL. Search for them and maybe there's something there to help you.

PeterS's picture

I use all bread flour (about 11.5-12% protein)  when I make brioche rolls. In traditional molds scaled at 2.5 oz they bake for 12-14 mins in a convection oven at 360-375F.

3.5-4 oz each sounds good for NE roll. It should cook about the same time as a regular brioche or only just slightly longer.

Bread flour will give a stronger dough and less crumbly crumb than you are getting with your cake flour/all purpose blend (that approximates a pastry flour). You want to make sure that you fully develop your gluten before you add the butter.