Aug
17
2015
0
By jacob burton
Description
This recipe is scaled to yield 10, 4" hamburger brioche buns scaled to 100 grams a piece. This is a good size bun when working with 4 ounce/113 gram hamburger patties formed to a 3.75"/9.5 cm diameter.
For detailed instructions, please review our original recipe here. You can also watch our video demonstration.
Ingredients
500 g
Flour, Bread 300 g
Milk, whole 100 g
Eggs 6 g
Yeast, Instant 15 g
Sugar 20 g
Water (warm) 8 g
Salt 150 g
Butter (room temp, cubed) 2
Egg YolksInstructions
Please see original hamburger brioche bun recipe for detailed instructions.
Scale dough to 100 grams.
Proof and bake in molds with a 4 inch / 10.1 centimeter diameter.