Burger Buns

Joshua Weissman has this amazing video of how to make the best burger buns of all time. It was uploaded a year ago and already has 3.5 million views. ?? For ?? a ?? reason. These buns are incredible. I mentioned them first here and have made them since every 6 weeks (including our wedding anniversary dinner).

What makes these burgers so good? Enriched dough. It’s a combination of brioche and Japanese milk bread. I would recommend using a digital scale to measure the ingredients. The margin of error will be less. But use volume (a.k.a teaspoon) to measure yeast, salt and sugar.

Pictorial Recipe

20g flour, 27g water, 60g flour
Cook until it’s a paste on medium heat
2 teaspoons yeast, 1 tablespoon sugar, 120g warm milk
320g flour, milk-yeast, tang zong, 1 whole egg and 1 egg yolk
Knead for 10 minutes until smooth and elastic. Save the egg white for egg wash
Dough has doubled
Divide into 7 pieces
Roll and tuck into smooth balls
Leave to double in size. Brush with egg wash and sprinkle seeds
Bake at 160C for 20-30 minutes
Cool on a wire rack



20g flour
27g water
60g milk

120g milk
2 teaspoons yeast
375g flour
17g/1 tablespoon sugar
1/2 teaspoon salt
2 eggs
40g butter


The tangzhong Place a pan on medium-low heat. Add 20g flour, 27g water, and 60g milk and cook. First its lumpy but continue stirring with a wooden spoon or silicon spatula. Initially it is watery, and then it becomes like a paste. Cook the paste a little and then take it off the heat. Transfer to a bowl and leave to cool.

Mixing the bread In a small bowl, heat 120g milk in the microwave for 30 seconds. Add to the warm milk 2 teaspoons yeast, 17g sugar. Leave the yeast to bloom.

In a large bowl mix 375g flour, 1/2 teaspoon salt and mix. Make a well in the centre and pour the yeast-milk, 1 large egg and 1 egg yolk and the tangzhong. Mix until combined. Then add 40g butter.

Transfer to the work surface and knead for 10 minutes. When the dough doesn’t stick to the counter and looks quite smooth and elastic, transfer it to the bowl. Cover with a plate and leave to rest for 1 hour or 2. It is ready when it has doubled in size.

Transfer back to the work surface and divide the dough in seven balls. Take one piece of dough and fold and tuck and fold and tuck into a smooth ball. Do the same with all the pieces of dough until you have 7 smooth balls. Leave to rest covered by cling film for 15-30 minutes.

Add a pinch of salt to the remaining egg white and a splash of milk. Brush the buns. Sprinkle sesame seeds if you wish. Preheat the oven to 350F or 160C.

Bake for 30 minutes. Remember to rotate after 15 or so minutes. Cool on a rack. Prepare all the burger fillings. Enjoy!


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