If you're looking for the best brioche bun recipe ever, you've found it. I don't mean to put you off by hyperbole, but this really is an excellent, versatile bun recipe that will absolutely take your hamburger game to the next level.
Tangy, spicy, smokey, and robust, this barbecue sauce is one of our favorites for smoked ribs.
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.
This recipe is scaled to yield 19, 3 inch / 7.6 centimeter hamburger brioche buns scaled to 55 grams a piece. This is a good size bun when working with 2 ounce / 56 gram hamburger patties formed to a 2.75" / 7 centimeter diameter.
To scale this recipe, simply change the yield number from 19 to however many slider buns you want, and hit "change."
Screw Superman and his dumb disguise, if you want to be a Sunday morning superhero, look no further. Scratch made, freshly fried brioche doughnuts dusted with cinnamon sugar, glazed with maple, or coated with chocolate ganache and sprinkles ... now that's the stuff of legends.
The best part is, the dough for these doughnuts comes from our same master formulation that can be used to make a classic loaf of brioche bread, hamburger buns, dinner rolls, or brioche bites for you next cocktail party.
In a previous video recipe I demonstrated how to make amazing hamburger brioche buns. But the dough used in that recipe isn't limited to just hamburger buns, it also makes a great loaf of bread.
