Website: New York Times - Dining and Wine

Light Brioche Buns


Cuisine: North American | Course Type: Breads

(2 reviews)


Recipe Reviews

24th May 2020


Agree with the previous review - these are indeed "light" brioche, not much butter and only 1 egg. That said these were very good and hold up to a sloppy burger just fine. I made with AP flour and a little vital wheat gluten and what is suppose to be a wet dough was pretty unruly. They spread more than I would have liked but this is not the fault of the recipe (it calls for mostly bread flour) but still worth the work. I did use my kitchen aid for the mixing/kneading. When I can get bread flour again (post quarantine cooking craze) I will make them as directed.

(0) comment (0) useful  

7th June 2011

andrew from Vancouver Island, BC

Simple recipe for slightly buttery, light burger buns. Although they're called brioche, with only 2 1/2 tablespoons of butter, and one egg, they're not really in the league of real brioche - more of an enriched dough.

However, they are quite nice, though perhaps a little dry, and made a good holder for some cheeseburgers for dinner. I made them in about 3 1/2 hours, with rising included.

(edited 12th June 2011) (0) comment (3) useful  

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