Brioche Hamburger Bun


The Buns & Brioche mix is ​​made to be mixed with water and does not require milk. And even though brioche means that the dough is enriched, you also don't need egg. Because this mix has aquafaba in it (don't tell anyone, it's a secret). So it's also really vegan friendly.

In addition to 400 grams of Buns & Brioche mix, you need the following to make 8 gluten-free hamburger buns:
350 grams water (lukewarm)
30 grams fresh yeast
10 grams sugar
30 grams room temp/soft butter (diced)
12 grams salt

Mix together water, sugar and yeast.
Add in the 400 grams of mix.
Once the dough starts to develop, add the salt.
Let the mixer run to knead the dough for about 5 minutes.
Add the butter in small batches and incorporate for another 5 minutes.

Shape the dough into 8 balls (we'll soon post a video on our instagram) and proof. 60 minutes if in a warm room (25 degrees celcius) but up to 1.5 hours if in a colder room (21 degrees C). In the meantime, heat up the oven to 200 degrees Celcius (convection oven / varmluftsugn).

Once proofed, brush egg wash on them (our egg wash is: 1 egg + 1 tbsp milk) for a shinier and slightly "harder" top, or brush with melted butter for a matte and softer top.

Bake the hamburger buns for 22-25 minutes.

Once out you may want to brush them with butter again (but it's not mandatory). Leave to cool down for 15 minutes.

Ready to enjoy.

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