Burger brioche buns

Burger brioche buns

Category: Yeast bread

Ingredients
Wheat flour VS	375 gr.
Milk	67 ml.
Eggs (about 3 pcs.)	160 g
Sugar	40 gr.
Salt	10 gr.
Dry yeast)	7 gr.
Butter cold	90 gr.

Cooking method

• A very long, or rather a long and tedious recipe.)) Perhaps you can knead the dough with your hands, I have not tried it, but of course it is better to take a mixer.
• Important!!! The dough must be kneaded very well.
• 
• Add eggs, milk, sugar, yeast to the mixer bowl. Stir gradually adding flour. Add salt. Knead the dough at 1 speed. Add butter and stir in completely. All this will take about 7 minutes. Turn on the second speed and knead for another 15 minutes. In total, knead for about 25 minutes until smooth.
• Take a pallet, I have a glass one (22x30), grease it with vegetable oil, transfer the dough into it and distribute it along the bottom of the pallet.
• Seal with cling film and refrigerate for 24 hours.
• 
• Line a baking sheet with baking paper. Unfold the rings (rings diameter 10 cm). Lubricate the rings inside with vegetable oil.
• Baking tray - size 32x40. On a smaller baking sheet, 9 rings may not fit.
• 
• But now you have to work quickly and accurately. Take the dough out of the refrigerator and start working with it right away. When dividing, try to touch the dough as little as possible, otherwise it will start to get warm and become sticky. Divide the cold dough into 9 80g portions. There may be a few grams of excess dough left. It's okay, divide it equally between the blanks.
• As quickly as possible, 6-7 circles with your hands, roll the balls out of the blanks and put them in the rings in the center. Lubricate with vegetable oil. With the bottom of the bowl (the bottom should be smooth, preferably with the correct hemisphere), press down the balls inside the rings quite hard. So that the dough stretches almost to the rings. For safety reasons, the bottom of the bowl can also be greased with oil so that the dough does not stick well)
• Cover with plastic wrap and leave to proof for 2 hours at room temperature. Brush with lezon (egg and milk 1: 1). Sprinkle with sesame seeds if desired.
• Buns after proofing.
• 
• Bake at 175 degrees for 15-17 minutes. First 4 minutes with steam. Then with convection until browning. If there is no convection function, bake a little longer until the buns are the desired color.
• Cool buns on a wire rack and carefully remove rings. The buns can be used immediately after they have cooled, but for better results and better taste, it is better to seal the buns in a plastic bag for 24-48 hours.
• These are the buns.
• 
• Cut lengthwise, fried in a pan, with salad, pickled cucumber, cutlet and sauce inside, they have a fantastic taste and delicate texture.))))
• Foil rings: Fold the foil, in several layers, in a strip 1-1.5 cm wide. Measure 32 cm in length, mark with a pencil but do not cut off, roll up into a ring to the mark and fasten with a stapler. The rings can be used multiple times.

The dish is designed for

9 pcs.

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Great recipe and description! Thank you very much! Did you sculpt the rings yourself, or did they buy them?

Did you sculpt the rings yourself, or did they buy them?

There are confectionery rings 10 cm in diameter for sale, but have not yet reached to buy. So these are from Sayan foil. I think of course steel would be better, but they are not very cheap either))). There is a paragraph below how to make them ..

There are confectionery rings 10 cm in diameter for sale, but have not yet reached to buy. So these are from Sayan foil. I think of course steel would be better, but they are not very cheap either))). There is a paragraph below how to make them ..

Thank you!

Before reading it, I immediately noticed the shape of the buns. : wow: I think that people know how to shape - one to one! And what a barrel the rolls have!

But there are mulberries, it turns out

Thanks for the recipe and the secret! I am laying

[Vladimir]

Ltd! VladimirWhat an idea for shaping and banding buns! Thank you !!!
And the recipe itself is very relevant, since my husband is a hamburger lover. Well, now I'm going to screw up such rolls!
Thanks for the recipe and bakery nuances!

What an idea for shaping and banding buns!

Not mine, but I give it !!!!

[Vladimir]

Vladimir, you dug up this idea, tried it out, made sure it really works, took the time to lay out the recipe. For this and everything else, I am sending a huge thank you!
If not for you, I myself would not have found the time to look for such a molding.

What bunches, thanks for the detailed description and the recipe is gorgeous !!!
Took in!

What bunches!
And what a can for flour! The beauty!
Thanks for the secrets.

Cute buns!

[Trinitron]

Trinitron, Vladimir, this is great, the buns are perfectly molded. Thanks for the recipe and for the molding, I'll start twisting the rings.

[Vladimir]

Vladimir, take off my hat and give a standing ovation !!!

For sale confectionery rings 10 cm in diameter

Urgent need !!!

There are many offers, prices are different, which ones to choose?

Girls , who uses such rings), please share who produces and where did they get it?

And for this I collected cans of canned food, cut out the bottom, and rings were obtained ...

[Trinitron]

Trinitron, Vladimir, I'm with a report! I did everything as in the recipe, without otribons and digressions.




Everything turned out amazingly without steel rings - with foil ones, although I would have bought 9 pieces of steel.
I advise you to grease the foil rings from the inside with margarine and sprinkle with flour, then the brioches themselves will lag behind the forms (you can see in the middle photo).
The husband is quietly shocked by the deliciousness - he pulled one brioche to sample - he still admires the airy porous crumb, smell and taste.
The oven is definitely worth a double dose!
Awesome brioches !!!

Beautyaa!

I wonder if you can knead in a bread maker?

[Svetlana]

Svetlana, why not, then ?!

And I got hooked on (Italian white bread "Subway"), I also need to stir up the brioches, they are very good.

[Inna]

Inna, yes, in the description, everything is calculated in minutes ... which program is better to choose? I have a Panasonic.

Girls, kneaded in an LG bread maker on a one and a half knead: first min. 30 from the dough program, and then I added butter and another full batch. The dough turned out to be just super-duper - silky, smooth.
I would not have kneaded this with my hands.



Here are the burgers. It turned out tasty. My husband generally said that gibrioche fried in oil overshadows all other tastes.

[Anastasia]

Anastasia, Thank you!
I'll go put

Urgent need !!!

I basically found what I need .. Should fit perfectly .. 6 pcs in a set ... but not cheap ..
In Google search type - Confectionery ring d = 10 cm h = 2 cm 6 pieces MATFER 4144536

I would not have kneaded this with my hands.

And my bread maker is still under repair, for almost a month and a half, they say the package will come soon with details.

Vladimir, I'm with a report!

They look just super !!! .. I'm going to wind up some meat .. otherwise salivation started at the sight of burgers ..

[Shyrshunchik]

Shyrshunchik, Tatyana, I just now have weak strength for manual kneading and my right wrist aches. Maybe you can do everything with your hands!

They look just super !!! ..

Thank you!

I bought rings in the clenmarket, there is one 107 rubles, I bought only 3, I had to take more

one 107 rubles

Damn, at the moment it's a little expensive for me. But since everything turned out very well with the foil rings, I will try to keep them on the trail. times.

In fixprice 50, but there is a diameter of 8.5

[Trinitron]

Trinitron, Vladimir, tell me pzhl. But be sure to hide the dough in the refrigerator in a flat form, as in your photo, in a bowl it is impossible, so that it takes up less space?
Thank you !

[Trishka]

Trishka, Here is a little such a nuisance .. From the bowl you have to take out the dough and roll it out.It will start to warm up and begin to stick, you will have to add flour or butter to the table and hands, and this is generally not desirable for many reasons .. You can work with a flat one right away .. Although, I think if you do everything quickly and accurately, then you can also in a bowl , this does not affect the quality of the test)))

Thank you, as I understand it, you can divide it straight in the form approximately into portions - squares and then according to the recipe ...
You can come to me on "you"!

[Trishka]

Trishka,

as I understand it, you can divide it straight in the form approximately into portions - squares and then according to the recipe

Well, yes, only at the end of the proofing in the refrigerator))

You can come to me on "you"!

Okay, mutually

proofing in the refrigerator))

[Trinitron]

Trinitron, Vladimir, I baked buns, and we got such chubby ...
Thanks for the great recipe!


The question is, where is it better to store them in the refrigerator or warm, in a bag like bread?

[Trishka]

Trishka, oooh this is yeah! Three floors will turn out to be an easy one from such rolls.

[Galyunya]

GalyunyaThank you!
We will build a skyscraper!

Vladimir I baked buns

Nifiga, excuse me, for myself. This is what I understand rolls, you can stuff cutlets in two layers ..

Thank you, did it on fresh yeast, maybe because of this?
What is the best way to store them?

What is the best way to store them?

I seal them in bags .. Brioche is stored in the bag for a long time .. At room temperature.

[Ksyu]

did it on fresh yeast, maybe because of this?

Can you have a form I'm not talking about yours specifically)) not like everyone else?

What did it burn Ksyu ?

I'm collecting ham cans here notable, by the way, rings are obtained , that's how I get 10 pieces, so I will bake, it’s not good for me to start with half measures with my baker-lovers ...

[Crochet]

Crochet,
Inn, what's the diameter of your ham cans? And what kind of ham? ))

[Lenus]

Lenus, the height of the ring is 5 cm, the diameter is 10 cm, the ham is like that)):

[Crochet]

Crochet,
Thank you friend! Will seek ))

[Trinitron]

Trinitron, Vladimir thank you, so we will seal it!

Added Wednesday 13 Jul 2016 04:15 PM

What's hot

In cans from fish canned food, from salmon and pink salmon, I have 8 pieces of them, two turned out to be unfinished, then one side is open, the other is not, and the opener, the one that makes the rim smooth giked, had to do the rest of foil, and the dough during proofing I got out a little below, I thought there would be a roll with a skirt: -, it hasn't been done ...
I made a mistake to get them out of these rings, although I smeared them with a non-stick mixture and sprinkled them with semolina, and then I also wash these rings ...

In short, in the next. once I will lay it with baking paper, I did this for cakes and everything is ok.

Zaatra will be homemade burgers ...

Added Wednesday 13 Jul 2016 04:19 PM

I will dial 10 pieces,

Wakes up a little, I baked 14 bulkoffs

Added Wednesday 13 Jul 2016 04:20 PM

ham like this)):

Innus, is the ham tasty?
Ask your eaters ...

[Trishka]

Thank you, did it on fresh yeast, maybe because of this?

Trishka, KsyushaHow much fresh yeast? And then I was so upset, I didn't even rise above the forms ((maybe I think because of the yeast, I don't like these dry (

[Lamp]

Lamp, Svetlan, well, if you count 1: 3, then somewhere around 18-20 grams, I guess I honestly don't remember anymore ..

[Ksyusha]

Thank you Ksyusha, I will try, because they demand a daughter and a husband, and the fact that they did not rise is fixable, the main thing is that they are delicious))

Well, if it's tasty anyway, then yes ...

put the dough !!! I also want to contrive and wind the sausages in the dough from this dough. current I will think of as the least way to touch it)