The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

What makes a good Brioche Bun?

sayluv's picture
sayluv

What makes a good Brioche Bun?

Hi-

I have been trying different brioche bun recipes and I am just wondering what people look for in a bun? I know I want something that will hold up on a burger or chicken sandwich but I am not sure I am there yet. 

I made a decent bun yesterday but it seemed a bit on the dry side and maybe a little too dense. Is there a trick to getting more airy buns? Any other brioche bun tips would be appreciated.

 

Thanks, s

plevee's picture
plevee

Try Floyd's  recipe in the search bar. It is so easy and the result is great.

 

sayluv's picture
sayluv

I just looked at the pics from his recipe and his buns just look nicer inside and out for some reason.

Mini Oven's picture
Mini Oven

If you mean a finer crumb then add a second bulk rise making sure to not go over doubling the volume of the bulk rises and give the dough a good knocking down, degassing, and folding/reshaping into a tight ball between bulk rises.  Flatten out in the bulking straight sided container and mark the level.  

dabrownman's picture
dabrownman

Cream, butter and sugar and Sourdough!  The double rise like Panettone makes all the difference, slightly under proofed and voila!  A bun has to stand up to the burger, bacon, cheese,  and caramelized onion, mushroom and Hatch Chilies around too.....or it is pretty useless.

sayluv's picture
sayluv

Ill give these a shot. I used one for a sandwich yesterday and it held up well, it just wasnt all that great of a bun.

plevee's picture
plevee

I used this recipe for cinnamon rolls this week;  20 minute knead in my trusty Bosch compact, one rise at room temp, overnight in the fridge then a final several hour proof at room temp again. The result was airy with a very fine crumb.

Mini Oven's picture
Mini Oven

https://bakerpedia.com/processes/brioche/

Be sure to watch salt content if using salted butter.