I’m sure you want to know the ultimate tip for a brioche burger bun!

If you have ever baked a brioche bread you know that at some point you have to add butter. Most of the times the butter will be added after all ingredients are mixed together and a dough is already formed. And that is were these recipes are wrong and thus not foolproof.

It is very important that we add the very cold butter at the beginning to the flour. Then with a pastry cutter we work the butter under the flour until pea size dough pieces form. Thats the whole secret to a great fluffy brioche

So how did I came across the turmeric ?

First of all I love the intense yellow colour and second I add turmeric to almost every savoury dish because I like the peppery taste and third it has anti-inflammatory effects and is a very strong antioxidant.

So here we are and these are the reasons why I put turmeric into those buns. Ok it mostly was because of the intense colouring . And the colour of these brioche burger buns pairs exquisitely with my vegan red beets burger patties. Yes I know, I know a brioche is not vegan but they taste so good.

Of course this brioche burger bun can also be altered into hundreds of other ideas and recipes. Therefore I would say it’s definitely a keeper.

The beginning of our brioche burger buns!

First we mix the sugar ant the yeast into the lukewarm water. With lukewarm I mean body temperature, that’s about 36C° or 97F°, and cover it with plastic wrapl and leave it until you can see foam and bubbles onto the surface. That means the yeast is activated.

In the meantime we cut the very cold butter with a pastry cutter under the flour and the salt. It should completely be incorporated into the flour.

After the yeast is activated add the egg and mix well. Add the yeast-egg mixture to the flour and start kneading. I always knead my doughs with my kitchen aid but of course you can need it with your hands if you feel angry and let loose some angry emotions .

Knead the dough until it loosens from the sides and isn’t sticky to the surface anymore. If you feel like your dough is extremely sticky or wet add some additional flour but be sure not to use too much.

After the dough isn’t sticky to the surface anymore, put it into an oiled bowl, cover it with plastic wrap or a moist kitchen towel and let it rise at a warm and dry place for about 1-2 hours. The rising depends on how warm the place is where you put the dough. The dough needs to be doubled in size than it is ready for the next step.

I always leave my doughs for rising in my oven which I previously heated to about 40° or 104 F°. But be sure to turn the oven off before putting your bowl with dough in it. We just want it warm and cozy. As I said before the dough is ready when it is doubled in size.

After the dough is risen put the dough onto a floured surface and preheat the oven to 180C° or 350F°.

Since I like every bun to weigh the same, I measure all my dough balls to the exact same weight. My rule is big buns weigh about 120g and smaller buns weigh about 90g.

Form your dough pieces into even round buns and put them onto a baking pan with baking sheet. Cover them loosely with plastic wrap and leave them for another 30 to 40 minutes to rise.

Before our buns go into the oven, we brush them with egg wash and sprinkle them with your desired topping. I sprinkled my turmeric brioche burger buns with black and white chia seeds :-).

Depending on there size, bake the buns for 15-25 minutes or until the top is a darker golden brown and the whole house smells like freshly baked bread.

Ok my friends, it’s late and I’m extremely tired. Hope you love these buns as much as I do. If so leave me some kind words or if there is any confusion or misunderstanding then please leave me a comment too. I will answer them all .

Love Nina

Have you tried our golden turmeric brioche buns? Excellent! Tag us @twosisterslivinglife we are very excited about it.

Our vegan red beets and quinoa burger is the perfect fit for these delicious buns.

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