He just pulled the hat over his eyes.
And he just started going like this.
Go for it.
Hi bold bakers, it is summer season which means it’s grilling season, and what would
go better with one of Kevin’s homemade burgers than one of my brioche hamburger buns.
They’re a little bit soft, a little bit sweet and the perfect complement for a juicy
burger.
As always, Kevin is here with little baby chef George.
And make sure to stay tuned throughout the entire video because George and I will be
outside and we’ve got some great grilling tips for you.
So Kevin is obviously raring to go so lets get stuck into this recipe, as always it can
be found on my website.
We are going to start out in a stand mixer, for this dough it is important to use a stand
mixer because it’s quite a soft dough and it’l just make it easier to handle.
So first we’ll add in our flour, this is all purpose flour.
Add in a little bit of sugar because brioche is a little bit sweet.
A little bit of salt, very important for bread doughs.
And then of course our yeast, I use instant dried yeast so you can add that straight into
the flour.
Just gonna give those a little bit of a mixup.
Here I have a little bit of milk and into this I’m going to crack in two eggs.
And then just give them a mix in.
So Brioche is an enriched dough which means it has butter and eggs those kind of rich
ingredients.
That’s what really makes this bread stand out.
So turn on your mixer to a medium low, and slowly add in your liquid.
Now don’t add in all of your liquid at once we’re gonna hold a bit back, and all we
want to is see this dough come together into a big ball.
So you might not need every drop of that liquid.
So there you go, my dough came together and I did end up using all of my liquid.
I’ve made this before and I had a little bit of liquid leftover so it just depends.
Now we’re just gonna let it knead for a little bit, and as it’s kneading we’re
going to add in some room temperature butter it’s been sitting out all night so it’s
lovely and soft.
And what we’re going to do is add it in bit by bit and knead it into the dough.
This is really what gives brioche that lovely texture also that kind of yellowy color.
So just slowly add in all of your butter.
And we’re just going to let it slowly knead for a few more minutes, work the gluten get
it nice and strong, then I’m gonna take it off.
So our dough is done, what we’re gonna do is turn it out onto a floured surface.
Just bring it together with your hands, all we’re doing is just shaping it a little
we’re not kneading it.
It feels gorgeous, as you can see this is a very soft dough, that’s the way brioche
is traditionally.
So we are right on track.
Here I have a greased bowl with a little bit of oil in it, I’m gonna put my dough in
there.
Here is my trick when it comes to bread baking, I don’t use cling wrap anymore when it comes
to covering my bread.
I use a shower cap that I got at the pharmacy.
Make sure it’s a plastic one, nice and tight, no air gets at it.
It works perfectly and you can use it over and over again.
What you want to do is set the brioche aside for around an hour and a half or maybe even
2 hours or so, let it proof, rise a bit and then it’l be ready to go.
Here’s one that I prepared earlier.
So I’m gonna put it onto my floured surface, you can see it has risen up a bit.
It’s nice and fluffy, so just turn it out onto my floured surface.
This feels like aa lovely dough already.
That addition of the butter and the eggs just really makes the difference.
Okie dokie, so what you want to do is cut this into 6 hamburger buns that are gonna
be roughly around 3 and 3 quarters ounce each.
Then what you want to do is just shape them into rolls, now here’s the great thing.
I just made a special video on how to shape rolls properly to get them really smooth,
how to work them into the counter and get them seamless and absolutely beautiful.
So definitely check out that I’m going to put it on my website.
So just shape all of your balls into a nice smooth ball.
Then we’re going to put them onto a baking tray, cover them, and then we’re going to
let them proof one more time for roughly 45 minutes to an hour, let them puff up a little
bit, rise and then we’re going to get them into the oven.
For right now we’re going to leave these here.
Now let’s go check on what Kevin is doing.
Ok the first thing you wanna do is make sure that your grill is clean.
I don’t know about you George, but that was a lot of work.
I think we need a drink.
He just drooled all over your arm.
Gemma, can we get a rag please?
So it’s been a full hour and our hamburger buns are looking fantastic, they’ve puffed
up a bit and they’re nice and soft when you touch them.
So the last thing you wanna do is brush them with a bit of egg wash all around, this is
what will make them nice and golden.
And then just like a true hamburger, we’re going to dust some sesame seeds on top.
So just go ahead and glaze all of them and add your sesame seeds.
Time and temperature will be on the website, and while they’re baking I think Kevin should
almost be done by now.
Next up, you wanna make sure that your ingredients are nice and cold.
Now for another cold drink.
Oh my gosh, now this is a monster burger.
Check that out, oh what a beautifully cooked patty Kevin.
Thanks Gem, George and I worked really hard outside, so much so that he’s taking a nap
now.
We’ve gotta try this.
Oh my gosh Kevin I don’t even know where to start.
Oh man, well that bun is super sweet, really soft, legit legit bun Gem.
This is amazing.
What do you think of my burger?
It’s gorgeous, it’s perfectly cooked and nice and thick which is great because this
is a big bun.
I have to say I think this is a $20 burger Kevin.
$20?
Well that’s amazing.
Well the bun is the majority of that.
Hope you enjoyed this recipe and we’ll see you back here really soon.
I think you got mayonnaise on the dog.
I think so.