did you know that burgers were once used as currency no well that's because I just made that up but one thing that is a fact is that these burger buns could very easily make the best burger that you've ever had period so you know hey what happens your choice [Music] so burger buns hugely hugely important first thing I want to say really good cuz I know that people are gonna be like ooh I didn't even breathe when I was doing that first off if you want sesame seeds then you go ahead and you put sesame
seeds on this visually speaking I don't want sesame seeds on my burger bun I don't want to look at Burger King burger but also no judgement to those who want sesame seeds on their buns totally understand the bun to a burger is arguably one of the most important components to the burger maybe even the most important component to the burger aside from the meat and obviously toppings I think that a burger is also just a good example of something that is greater than the sum of its parts you know you got to have like its
everything working in unison to make this one great bite but if you have really terrible buns it ruins the whole thing so if you have the best buns possible when you're making a burger then it is it's probably gonna be a pretty darn good burger so with that let's go ahead and make this shall we okay so these buns are a little bit unusual they're mix of a brioche dough and my Hokkaido milk bread recipe so you're first gonna make something called a Tang song which only takes like two minutes so we're gonna combine four
tablespoons or sixty grams of whole milk or you can use almond milk if you prefer make sure it's unflavored two tablespoons are 27 grams of water two tablespoons or 20 grams of bread flour in a small or medium sized sauce pot go ahead and whisk that together to get it incorporated then place that pot over medium heat and continuously whisk until them make sure thickens dramatically you'll see it happened pretty quickly once it comes up to heat it only takes about 25-30 seconds this is a great trick because this pre gelatinous flour is gonna make
a much fluffier much softer bun then you're gonna take half a cup or 120 grams of whole milk heated to about 95 degrees Fahrenheit or 35 degrees Celsius you totally use a non-dairy milk if you want then you're gonna add one tablespoon or nine grams of instant yeast give that a quick little mix and then let that sit for about eight minutes then you're gonna combine in the bowl of a stand mixer two and a half cups or 320 grams of bread flour two and a half tablespoons or 35 grams of sugar and one teaspoon
or seven grams of fine sea salt give that some whiskey business until it's thoroughly incorporated now it's time to get your stand mixer ready fitted with the dough hook attachment [Music] with your stand mixer running on low speed go ahead and add your milk in yeast mixture let that run for a few seconds and then add your Tang song paste that you made earlier followed by one whole egg and one egg yolk which are ideally room temperature I mean granted if it comes straight out of the fridge that's fine but it's gonna take a little
longer to rise increase your mixer speed to medium-low and then mix all that together until thoroughly incorporated you will probably need to scrape down the sides intermittently so make sure you turn off your stand mixer when you do that I don't want anyone taking a finger off please once incorporated gradually add three tablespoons or 42 grams of softened unsalted butter make sure not to add all the butter at once otherwise it'll be really hard to mix and you'll be doing all that at medium low speed now once all that's incorporated just let that stand mixer
knead the dough for about five to eight minutes or until it's nice and smooth then lightly grease a medium sized bowl then take your dough and gently fold in the sides just to kind of bring it in and then place that seam side down on a work surface and sort of rub it around in a circle keeping constant contact with the board so that it sort of folds into itself and create some nice tension now once it's into a nice ball shape go ahead and place it in your greased Bowl then go ahead and cover
that bowl with a damp towel and then place it in a warm area for one to one-and-a-half hours or until it doubles in size and you guys already know that I used my fermentation station as usual and I did it around 77 degrees Fahrenheit or 25 degrees Celsius now obviously you can just put this in a turned off oven with the light on which will create a warm environment but it's way more accurate to do this of course so the link for that will be in the description now once that do is doubled go ahead
and pull it out and then give it a nice spanking because it's been a bad dough and it deserves it but no really punch your dough down then lightly flour a work surface and dump your dough out then using a bench scraper which I'll have a link for in the description divide your dough into six even pieces which if you want to be accurate which I would recommend each piece should weigh about 95 to 105 grams each it takes like an extra 30 seconds to weigh out each piece and you're gonna have a way easier
time making burgers if they're all even now it's time for shaping which is the most important part here so grab a section of the dough and gently stretch and fold it to the center repeat that around the whole segment of dough then flip it over so it's seam side down now you can give it tension by pulling the dough towards you keeping constant contact with the work surface rotate the dough 90 degrees and pull in again repeat that two more times to complete the pull around the entire perimeter of the dough now you should have
a nice hot ball now if you feel more confident you can so just rub the ball in a circle with one hand keeping constant contact kind of like we did with the whole piece of dough before its rise in the beginning of this video and just do that until it's nice and taut and circular then just repeat that with all segments of the dough and place your balls evenly spaced apart on a rim shoot I can't say that without laughing can place your balls evenly spaced apart on a rimmed baking sheet tray lined with lightly
greased parchment paper be sure to count for their rise in the oven these do best spaced apart about two and a half inches or six centimetres apart you don't want them touching then place another equally sized rimmed baking sheet inverted on top of these so they don't dry out and allow them to rise and allow them to rise at room temperature for one to two hours or until doubled you can also loosely cover these with plastic wrap but be very careful because they will stick which is why I opt for the sheet tray cover now
make sure that there is room for them to rise though you don't want them to smack up against the top of that sheet tray then make an egg wash consisting of one whole egg and a splash of whole milk whisk together nicely then gently brush the entire top of the buns with egg wash make them at 375 degrees Fahrenheit or 190 degrees Celsius for 16 to 18 minutes or until deep golden brown remove those lovelies from the oven and brush them generously with melted butter or brown butter if you're feeling extra fancy let those cool
down to room temperature on a wire rack and you have burger buns you know what to do make your burgers and enjoy life I made some burger with ground chuck season generously with salt and pepper seared and baste it with thyme butter and always toast your buns then my black garlic burger sauce Boston lettuce tomato also always season your tomatoes with flaky salt before adding them to a burger huge burger secret alert then patty with you know three different kinds of cheeses charred onions bun and it's done the patty on this wasn't shaped perfectly I
would have liked it a little bit thinner and wider rather than so tall but hey you know it's still a delicious burger a little bit big oh oh my god oh my god holy oh my god it's so good I'm not even showing I'm just like swallowing it instantly I need six my digestion just letting drift you out to see the ocean burger burger ocean it's extremely polluted so burger buns really are the icing on the cake for a perfect burger but you want to know what the icing is made of b roll [Music] alright
guys and that is it so homemade burger buns I hope that you watch this video and you never buy burger buns again that that's a that's a beautiful goal of mine for this if you're gonna take the time to make burgers you might as well just make your own buns I mean maybe if you're cooking for like 40 people then maybe not which I would understand but if you're just getting the having a little get-together maybe like 6 or 8 people like you really should make your own buns it's not that much actual extra effort
it's just like a few minutes extra time getting it but the majority the time just waiting for it to rise so I just got back from VidCon a couple of days ago you know I have a lot of things to say about it not necessarily negative but you know it was it was alright I got to meet a bunch of really cool people which I will be talking about in my last video before this the lacto-fermented ketchup asked you guys if you wanted to know why I was leaving the restaurant and what's going on and
what's next and all that jazz and it seems like a lot of people want to know so I'm in the middle of working on getting a video put together for that but as of right now it's a it's still gonna be a little of a mystery so you're welcome I've been getting really great suggestions from you guys recently on Instagram DM and all that jazz so please keep sending them in on DM and tweeting me and all that jazz all the information for my social media and whatnot is down in the description please follow me
check me out but anyway if you enjoy this video where you learn something leave a like subscribe and I will see you next time well I keep almost hitting myself with this I keep getting so close to I need to get better at like closing this because I'm like you know anyway I will see you next time [Music]
