Name: Potato Burger Buns
Prep time: 30 min
Cook time: 20 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 140g bread flour (I used Japan High Gluten Flour); 75g full cream milk + 20g water; 1/4 tsp (0.7g) instant yeast; 1/4 tsp sugar; 140g bread flour (I used Japan High Gluten Flour); 115g mashed potato (1 russet potato, about 180g - peeled, sliced, steamed and mashed); All the old dough (above); 15g brown sugar; 1/2 tsp (1.5g) instant yeast; 3/4 tsp (4.5g) salt; 5g - 10g milk (optional); 40g eggs, whisked (from 1 L size egg, balance use for egg wash); 40g butter, room temperature; Egg wash - 10g egg wash from the above + 1 tsp water/milk; Sesame seeds for topping; 6 pieces - Round Burger Ring (10 cm x 3 cm), greased or lined the inner ring with parchment paper; Baking tray

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This idea for Demi Brioche Burger Buns is inspired by Hundred Burgers in Valencia, Spain, awarded the World's Best Burger in 2024. I used my Brioche Buns recipe, which features less butter and sugar than traditional brioche recipes, consistent with all my brioche recipes in my blog.

Traditional brioche recipes are known for their rich and tender texture, achieved through high proportions of sugar, eggs, and butter. The typical percentages (baker's percentages, based on the weight of the flour) are as follows:

Sugar: 10%–20%

Eggs: 40%–50%

Butter: 40%–50%

For my Demi Brioche, I use a lighter approach with just 8% sugar, 30% eggs, and 23% butter.

The texture of Demi Brioche Burger Buns is soft and tender, with a slight richness that bridges the gap between classic brioche and traditional bread. They have a delicate crumb that is light yet sturdy enough to hold up to juicy burger fillings without falling apart. The reduced butter and sugar content give them a balanced flavor, making them less sweet and heavy than traditional brioche, while still maintaining a subtle, buttery softness.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Soft & Fluffy Demi Brioche Burger Buns

Yields: 8 buns (9cm diameter)

INGREDIENTS:

Old Dough:

150g bread flour (I used Japan High Gluten Flour)

110g milk

1/4 tsp instant yeast

1/4 tsp sugar

Main Dough:

150g bread flour (I used Japan High Gluten Flour)

All the old dough

25g sugar (I used brown sugar)

1/2 tsp instant yeast

1 tsp (5g) salt

90g cold egg, whisked - (reserve 10g and add in later if needed, I used all 90g) *

70g butter, room temperature

Egg Wash:

Balance of eggs + 1 Tbsp milk

I used medium 2 eggs for the main dough and balance use for egg wash)

Topping (optional)

White sesame seeds

Utensil:

6 pieces - Round Burger Ring (9 cm x 3 cm), greased or lined the inner ring with parchment paper

Baking tray

* Depends on your flour, because each flour absorbs liquid and hydrates differently. You may also add 1 teaspoon of egg at a time during kneading if the dough is too dry, when you see that the dough doesn't stick to the bottom at all. We want the dough to clear from the sides of the bowl with only a small part of the bottom sticking to the base of the mixer bowl. You should hear a slapping sound of the dough hitting the sides of the mixer bowl.

METHOD:

Old Dough

Combine milk, yeast, and sugar in a mixing bowl.
Add bread flour and mix by hand until a dough forms.
Roll into a ball, place in a greased bowl, cover with cling film, and proof at room temperature (28°C) for 1 hour.
After proofing, transfer the dough to the refrigerator and let it rest overnight for 12–16 hours. Keep the fridge temperature between 2°C and 4°C.
The next day, remove the dough from the fridge and let it return to room temperature for 30 minutes before use. Alternatively, you can use it directly from the fridge if needed.
If not baking the next day, shape the dough into a ball after the initial fermentation, wrap it in cling film or place it in a ziplock bag, and freeze for 1–2 months. Defrost for 30 minutes before use.

Kneading Main Dough:

Place all ingredients (except butter) and the old dough (torn into pieces) into the bowl of a stand mixer.
Use the paddle attachment to mix for 2 minutes until well combined.
Switch to the hook attachment and knead for 3 minutes until the dough comes together.
Add butter in two batches, kneading for 10–12 minutes until fully incorporated and almost reach window pane stage.
Pause occasionally to scrape down the dough from the hook and prevent motor overheating.

1st Proofing:

Transfer the dough to a large greased bowl, cover with cling film or a kitchen towel, and let it rise in a warm place for about 60 minutes or until it doubles in size.

Shaping:

Punch down the bread dough to release the air.
Transfer the dough to a clean floured surface then divide dough into 6 or 8 equal portions depend on your round ring size. Please use a kitchen scale if you want to be exact.
For 10 cm ring size - 6 portions about 99g each for mine.
For 9 cm ring size - 8 portions about 74g each.
Flatten each dough and shape into a ball.
Place bun onto the baking pan. Make sure they are about 2 inches apart.
Place the prepared round burger ring on each bun.
Place three small logs into each petit loaf pan. My kitchen is quite warm, I placed the pan in refrigerator while shaping the remaining dough to prevent over-proofing.

Final Proofing:

Remove the pans from the fridge after shaping all the buns.
Cover with kitchen towel and let the buns proof at a warm place for 30 - 45 minutes until the dough rise double in size.

To Bake:

Preheat oven at 190C - 200C (top & bottom heat) or 180C - 190C (fan-forced) for 15 minutes.
Brush with egg wash and sprinkle with some sesame seeds.
Bake in a preheated oven for around 15 minutes, or until golden brown.
Remove tray from oven. Then remove the rings and let the buns cool on rack.

Old Dough

Main Dough

GENERAL NOTES:

GLUTEN DEVELOPMENT & WINDOWPANE TEST

Gluten forms when flour comes in contact with water. Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread. This makes your bread trap air and rise.

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded. By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane. If you are able to stretch the dough paper thin and translucent without tearing, then the gluten is fully developed. However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily. For example low hydration and low fat dough. For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting. Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken. Some of you may have experienced the dough breaking during the second proofing. It is because the dough is over kneaded.

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

KNEADING TIME

For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

FLOUR
The right flour plays a very important role in bread making. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. The protein content is around 12 - 13%.

HYDRATION

The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.

PROOFING

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.

If you are unable to judge by just looking at the dough, you can do the finger poke test:

First Proofing:

Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
If it bounces back just a little, then the dough is ready to be punched down and shaping.

Second Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.

BAKING TEMPERATURE & TIME

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.