A crispy chestnut brown crust makes our rich buttery brioche even more delectable. This bun is for the connoisseur who understands that a great bun is what makes a good burger truly spectacular.
- 155g (⅔ cup) Whole Milk, Room Temperature
- 7.5g (3 tsp) Instant Dry Yeast
- 475g (3 ⅓ cups) All Purpose Flour
- 200g (4 ea) Eggs, Large
- 2.2g (¾ tsp) Sodium Stearoyl Lactylate
- 226g (2 sticks) Butter, Room Temperature
- 60g (¼ cup) Sugar
- 10g (2 tsp) Salt
- 25g (1 tbsp 2 tsp) Sodium Hydroxide
- 500g (1 pint) Water
- Stand Mixer
- 2.5 Inch Ring Mold
- Sheet Pan with Baking Paper
- Silicone Brush
Active Time: 1½ Hours
Total Time: ~22 Hours
In the bowl of a stand mixer add the milk and sprinkle the yeast over the top. Allow it to sit for 5 minutes.
Sift the bread flour and SSL together.
Add the eggs, and flour to the bowl and begin mixing with a dough hook on low until it forms a rough dough.
Begin adding the butter 1 tbsp at a time. Once half the butter is added, pour in the sugar and salt, then continue adding the butter until it is fully incorporated.
Mix for 5-6 minutes until it forms a smooth dough.
Place the dough in a covered bowl and allow it to rest overnight in the refrigerator.
Prepare Ring Molds
Preheat oven to 400°F.
Brush 10 ring molds with soft butter and use a stainless steel sheet pan or cookie sheet. Do not use any Non-stick cookware as it will ruin it.
We like to use 2 sheets of wax paper with non stick cooking spray on the top layer. We find this is the easiest way to keep your buns from sticking.
Remove the dough from the bowl and cut into 10 equal sized portions (113g / 4 oz).
Roll each portion into a ball and place smooth side up in a ring mold.
Allow the loaves to proof for 2-3 hours at 80°F or until it has doubled in size.
From here on out you need to wear gloves. Sodium hydroxide is caustic and can burn you if you are not careful. Be sure to use a sturdy stainless steel or plastic bowl. Do not use aluminum or glass.
Pour your water into your bowl first, this will keep your sodium hydroxide from bouncing or splashing out of the bowl. Use a whisk to mix you sodium hydroxide into your water.
Once your buns are proofed you will need a silicone pastry brush that is non reactive with sodium hydroxide. If you do not have a silicone brush you can use a traditional pastry brush but be sure to have a cup of vinegar set off to the side. This is used to neutralize the sodium hydroxide that is on the brush and prevent it from deteriorating once you have used exposed it to the sodium hydroxide.
Brush the top of the loaves with the sodium hydroxide and place in the oven immediately.
Bake Buns, Cool and Store.
Bake the loaves for 10 minutes at 400°F then lower the temperature to 350°F and bake for 10 more minutes or until the internal temperature of the bread has reached 205°F.
Remove the pretzelized brioche from the oven and allow them to cool for 5 minutes.
Use tongs to gently remove the ring molds from the loaves.
Allow the brioche to cool for 1 hour before serving.
To store, wrap with plastic wrap and save for 3-4 days, or freeze for up to 2 months.
For the best presentation slice the bun and brush with butter before grilling in a cast iron pan.