Brioche Slider Buns

I know that I have not been updating as regularly as I usually do, but I’ve been so swamped lately that I just can’t find the time. I’ve been trying to get to the gym a little more frequently (see: get to the gym at all), but that means that by the time I get home, shower, and have sat down for a quick meal with Kramer, it’s no earlier than 8:45. I also seem to be a 22 year old living in the body of an 82 year old, because I am exhausted and ready to go to bed around 10 PM. Seeing as how I like to be able to spend more than 30 minutes a day with my husband, and there are always other chores to be done, like putting away laundry, doing dishes, and occasionally, cleaning, this doesn’t leave me with much time for editing photos, writing recipes, and the like. However, I absolutely adore this site and I am doing my best to find time for it. I usually work on it on the weekends, but lately, they’ve been jam packed with commitments, too. I know that April will be relatively easy going, so I am looking forward to getting back on my regular schedule at that time. Despite how hectic my days are, I couldn’t be more excited for this weekend: my parents and my brother, Wyatt, were just in town! Whenever someone comes to visit, I got a little planning-crazy. I do live in New York City, after all, and there is so much to do and see. I want to share all of the things that I love about New York with my guests, but it’s nearly impossible to do, even if my parents have been out to visit a handful of time since we moved here (this will also be Wyatt’s third trip to the city). On Friday night, we enjoyed a fantastic dinner at Hatsuhana with our friend, Morgan. The sushi there is so delicious and the sake is even better. On Saturday, we headed over to Chelsea Market for breakfast and some shopping. We ate at Friedman’s Lunch and had coffee from Ninth Street Espresso, both of which were well worth the trip on their own. Afterward, we picked up everything we would need for our pizza party that we were planning for that evening. While wandering around BuonItalia, we spotted the man, the legend, Tom Colicchio! I was too nervous to even go walk near him, but my dad dragged me over to him, and I got to say hello and shake his hand. He was with his young son, so I didn’t want to bother him for a photo, but it was beyond exciting to even be in his presence. My dad even went and bought the same mozzarella that Colicchio did, and let me tell you, it was some mouth-watering mozzarella. On Sunday, which was my parent’s last day in the city, we had brunch at Landmarc and said goodbye. Wyatt will be back on Tuesday to spend the week with us, since he is on spring break from college. Best weekend ever? I think so.

These brioche slider buns were made with the help of She Simmers and a little patience. Kramer did 99% of the work, as he loves making bread and I always get frustrated with it – it never seems to come together or cease to be a sticky mess when I’m in charge, for some reason. The buns would later serve as a vessel for some delicious sliders, but those are yet to come. For now, let’s focus on making a perfect brioche bun. Kramer and I had never made brioche before, so it was quite a fun experience, watching the sponge form and watching it rise and rise to more than double its size on our windowsill (we even had to switch it to a bigger bowl because it rose so much). The buns turned out beautifully, just as brioche should be. They were sweet, but not overwhelmingly so, and they held up perfectly to being toasted while still remaining sort of soft. The bread literally just melts in your mouth as soon as you take a bite, and they are quite a site to see, too, with their wonderfully shiny tops. I must warn you, though, that if you don’t have a stand mixer, this may not be the recipe for you, as the dough is quite sticky and difficult to manage with just your hands. Having said that, this is an amazing recipe and I hope that you will set aside any fears you have of making bread to give it a try.


Brioche Slider Buns
Your brioche ingredients.

Brioche Slider Buns
Start by lightly beating one egg.

Brioche Slider Buns
Heat your milk in the microwave to 110 degrees F.

Brioche Slider Buns
Create your sponge by combining your egg, milk, yeast, and 1 cup of flour.

Brioche Slider Buns
Sprinkle another cup of flour over your mixture and let sit for 30-40 minutes.

Brioche Slider Buns
Watch as it starts to crack and create a “sponge”.

Brioche Slider Buns
Place the sponge in your mixer.

Brioche Slider Buns
Separate 4 eggs and beat the egg whites until slightly foamy.

Brioche Slider Buns
Add 1 cup of all-purpose flour, 1/3 cup of sugar, 1 teaspoon kosher salt, egg whites, and egg yolks to the sponge. Using the dough hook attachment on your mixer, mix on low for 2 minutes until the dough begins to come together.

Brioche Slider Buns
Add in another 1/2 cup of all-purpose flour, and continue to mix on medium for 15 minutes stopping to scrape down the sides of the bowl as you go.

Brioche Slider Buns
Cut up your 3/4 cup of butter.

Brioche Slider Buns
Add your butter, a few cubes at a time, allowing the butter to fully incorporate before adding more.

Brioche Slider Buns
The dough should again start to cling to the dough hook and slap against the sides of the bowl.

Brioche Slider Buns
Place your dough into your extra-large greased bowl. Cover it tightly with plastic wrap and let the dough rise in a warm place for 2 hours.

Brioche Slider Buns
Form your buns by rolling them into small balls and smushing them on your greased pan. Cover with a towel and let rise for another 45 minutes

Brioche Slider Buns
Brush the egg wash onto the buns and sprinkle the sesame seeds onto them. Add another egg wash over the seeds to ensure they stay in place.

Brioche Slider Buns
Bake at 350 degrees until golden brown, approximately 15-20 minutes.

Brioche Slider BunsBrioche Slider BunsBrioche Slider Buns

Brioche Slider Buns
Cook time: 
Total time: 
Serves: 25-30 buns
 
Ingredients
Sponge
  • 1 egg, lightly beaten
  • 2¼ teaspoons active dry yeast (this is usually the size of 1 packet)
  • ⅓ cup milk, 110 degrees F
  • 2 cups all-purpose flour, divided
Dough
  • 1.5-2 cups all-purpose flour
  • ⅓ cup granulated sugar
  • 1 teaspoon kosher salt
  • 4 eggs, lightly beaten
  • ¾ cup unsalted butter, cubed
Baking
  • 1 egg, beaten
  • sesame or poppy seeds, for garnish
Instructions
  1. Mix together 1 egg that has been lightly beaten, 2¼ teaspoons active dry yeast, 1 cup all-purpose flour, and ⅓ cup of milk, heated to 110 degrees F. Over all of that, sprinkle another 1 cup of all-purpose flour - this is going to "sponge" the mixture (see photo above). Let it rest, uncovered, in a large bowl, for 30-40 minutes. When the sponge is ready to go, the flour will have cracked and it will truly look like a sponge.
  2. Add 1 cup of all-purpose flour, ⅓ cup of sugar, 1 teaspoon kosher salt, and 4 more lightly beaten eggs to the sponge. Using the dough hook attachment on your mixer, mix on low for 2 minutes until the dough begins to come together. Add in another ½ cup of all-purpose flour, and continue to mix on medium for 15 minutes (yes, it's a long time), stopping to scrape down the sides of the bowl as you go.
  3. The dough will be very, very sticky while you mix it, so if it looks too wet and soft, you can add up to 3-4 more tablespoons of flour to the dough. The dough should start to wrap itself around the dough hook and slap against the sides of the bowl.
  4. After 15 minutes, continue to mix on medium speed while gradually adding in your ¾ cup of butter to the dough, a few cubes at a time, allowing a minute or two between each addition so the butter has a chance to incorporate itself into the dough. Continue to mix the dough as you add in the butter - the dough will look strange, but just keep going. The dough should again start to cling to the dough hook and slap against the sides of the bowl.
  5. Grease a very, very large mixing bowl with plenty of butter. Transfer the dough from the mixing bowl to the greased bowl. Cover it tightly with plastic wrap and let the dough rise in a warm place for 2 hours. We put our dough on our window sill (with the window shut, obviously) in the sunlight. After it has risen, deflate it gently with your hands. Using new plastic wrap, cover the dough again and chill it for at least 6 hours or as long as overnight (we did ours overnight). After it has been refrigerated, you are ready to bake your slider buns.
  6. Lightly flour your hands and shape the dough into 25-30 balls by rolling them in your hands, but still working quickly because the dough is best when it is still cold. Place them on a lined or greased baking sheet about 2 inches apart. Flatten them slightly with your palm, then cover the dough again with some towels and allow to rise for another 45 minutes to 1 hour.
  7. Preheat your oven to 350 degrees F. Beat 1 egg, and brush the egg over the buns to give them a nice sheen. Sprinkle some sesame seeds or poppy seeds over them for a garnish, and brush them with a bit more egg to keep the seeds in place. Bake for 15-20 minutes, rotating the sheets once through the baking time, until golden. The buns are ready when you tap them and they feel sort of hollow inside. Allow to cool, slice open, and fill with your favorite slider fare (meatballs, hamburgers, pulled pork, etc.). You can also freeze them after the cool and use them on another date. Kramer and I made these a week beforehand and froze them, then let them thaw at room temperature for 1 day, cut them open, and toasted them a bit before using them. They freeze very well and I highly recommend it, especially if you're got a long day of cooking ahead of you.
Adapted From

 

19 Responses

  1. Aimee Birdsong says:

    Is the cubed butter supposed to be really cold, like when making a crust?

  2. Jen T says:

    Those look fantastic! Has Kramer read “The Bread Baker’s Apprentice”? If he likes bread-making, I bet he would love it (although if he makes a lot of bread, the beginning technical stuff could be a bit too common-sense for him). My boyfriend’s parents got me a copy for Christmas, and I just really started reading it this weekend. Brioche is definitely at the top of my list for breads I want to bake!

    • Sydney says:

      @Jen T: I’m going to have to buy it for him – he hasn’t read it but he definitely needs a copy!

      @Katie: Many, many, many years indeed! :)

      @Michelle: Thank you! There’s nothing wrong with buying them – baking bread it always a bit of a fun weekend experiment, certainly not something I do all of the time.

      @Natalie: Great idea!

      @Dana: I hope you give it a go!

      @Nina: Choices, choices. It’s so hard sometimes!

      @Christine: At least you have each other! haha.

      @Miss: It’s definitely one of the perks of living in NYC!

  3. Katie says:

    I’m with you on the lack of time thing. There doesn’t seem to be enough time in the day to get everything done and come 8:30 once I’m finally settling in I feel old, tired, achy and ready to go to bed. At 26 that’s pretty discouraging. But hey, we’ve got many, many years ahead of us to get used to feeling like this! *knock on wood*

    As for the brioche it looks delicious. I’m a carb-o-holic! Also I’m dreadfully afraid of making bread… however this looks fairly katie-proof so I may give it a go. Haven’t had much luck with it in the past… :)

  4. Michelle says:

    When I was reading the beginning of this post, I kept thinking, “I feel the same way”! It’s pretty tough managing all the things I want to do but like you, I try to do what I can without wearing myself too thin. And you should be proud of yourself for making it to the gym so often. That can be hard to do when you’re so busy!

    These brioche buns look amazing. Last time I made sliders, I cheated and bought the store brand buns, but now I don’t have to. I’m going to keep this recipe around for future use! It’s also so sweet that you and your husband cook together. I wish I could get Alex in the kitchen but he has no interest. Ah well, you can’t win them all right? :-)

  5. This is a great idea! I usually just cut up buns for sliders. Can’t wait to try theese. I’ll probably add a little extra sugar because I love the sweet and salty combination. So tasty!

  6. Dana says:

    Oooh! These look yummy! I’ve been foraying into bread baking, I haven’t done buns yet.

  7. Nina says:

    We have missed your posts, but we can all relate after a long work day: do we want to work out or bake/blog? !! The brioche looks amazingly delicious.

  8. Mmm! Those look awesome. That last picture gets me, they look so fluffy!

    And it’s so funny, I definitely feel like a 23-year-old in an 83-year-old’s body if it makes you feel any better. My boyfriend and I live together, and it seems like a full-time job just trying to keep a neat apartment, well-stocked with towels and free of crusty dishes. We do our best to find time to work out and cook together, but it does get a little insane sometimes.

  9. Miss says:

    These look amazingly delicious. I’ve been on a bread baking streak, so I will be trying these. Cool that you saw the MAN while shopping, things like that don’t generally happen where I live. No Top Chef’s around here!

  10. Juliana says:

    Oh! Your brioche buns look yummie, they look so light and fluffy…I love baking bread and the smell of the bread baking in the oven. Have a great week!

    • Sydney says:

      @Juliana: Thank you so much! I love that smell, too!

      @Juliana Moretti: Thank you very much for the recommendation – it will go to good use. :)

  11. Juliana Moretti says:

    Oooh, I know what I’m making this weekend! 😀

    I saw that Jen T recommended you get Reinhart’s book, “The Baker’s Apprentice.” It’s an okay text, but the author makes some very questionable decisions, like using shortening (!!!) in place of butter. Still, it’s not a bad book overall, and Kramer would probably enjoy it. I would personally recommend Jeffery Hamelman’s book, “Bread,” as a superior volume, particularly for someone who is extremely enthusiastic about breads and has some good experience with making them.

    I got my copy after reading extremely favorable reviews of it from people on The Fresh Loaf, and have since given several copies as gifts. :)

  12. Kramer says:

    Kramer here, does anyone have any recommendations on books about bread for ovens that can only go up to 500? I know that the extra 300 or so degrees is what really makes the difference in some breads, but I’m not interested in burning my house down after hacking my oven.

    Thanks!

  13. Dena says:

    I made these over sat/sun for a small dinner party sunday night! I made them slightly bigger and uses granulated garlic instead of the seeds. They were wonderful. I wonder if I can make them even bigger and make hamburger buns with them?

  14. […] especially because I don’t have a grill. The meatballs were so tender and flavorful, and the brioche slider buns really set them apart. You can, of course, use any bun that you like, but there’s just […]

  15. […] and red onion, and went out and got some melt-in-your-mouth brioche buns. We’ve made our own brioche buns in the past, and if you have the time, I highly recommend giving those buns a try yourself, but […]

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