Guide · 3 min read
All about brioche buns
Brioche is the bun of burger restaurants. This is what we know about it after baking it every day in our factory: what goes into it, why it holds up, what size your patty needs and how to store it so you always have it ready at home.
What it is
What is a brioche bun?
It is an enriched bread. To what any bread contains, flour, water, yeast and salt, egg and butter are added, and that changes everything: the crumb comes out soft and elastic, the crust turns golden in the oven and the flavour stays mild, between milky and slightly sweet.
But it isn't a sweet bun: it has much less sugar. Just enough for that golden colour and to go with the meat without covering it.
Why
Why is it the burger bun?
Because of the butter in its dough. The fat acts as a barrier: the meat juices and the sauce take longer to get in, and the bun doesn't get soggy halfway through the burger. An ordinary bun soaks it up like a sponge and breaks after a few bites.
And because of its crumb. Since it is elastic, it can be squeezed and springs back: you pick up the burger with both hands and the top bun doesn't crack.
The names
POTATO, SUPREME, HIGH and AIR: what each word means
The names of our buns read like a sum: each word says something about the dough or the shape. Knowing these four, you know what a bun is like before tasting it. A HIGH POTATO AIR, for example, is a tall bun, made with potato and butter, with a long fermentation.
- POTATO
- Potato starch and butter. The most tender crumb, and the industry standard.
- SUPREME
- A less enriched, less brioche-like dough: lighter in the mouth and the least sweet. Neutral flavour and colour.
- AIR
- Longer fermentation: the crumb comes out airier and lighter.
- HIGH
- Same weight, more height: the bun rises instead of spreading out, and leaves room for more filling without the burger falling apart.
The size
What size bun does your burger need?
There is one rule: bun and patty, the same diameter. But meat shrinks by 10 % to 20 % when cooked, so you choose the bun by how the patty ends up once cooked, not by the raw ball.
If the bun is too small, the meat sticks out and drips; if it's too big, the first bite is just bread. The SUPREME 80 and the HIGH buns measure 10 cm: the size of a smash or a classic.
| Burger | Meat | Bun |
|---|---|---|
| Slider | 40-60 g | 4-5 cm |
| Smash | 90-120 g | 10 cm |
| Classic | 120-160 g | 10-11 cm |
| Double | 180-250 g | 11-12 cm |
Toasting
Do you need to toast brioche buns?
It isn't essential, but it's the step that shows the most. 20 to 40 seconds with the cut side on the hot pan, the same one you cooked the meat in: the crumb is sealed and the sauce no longer soaks it.
Only on the inside: the crust already comes golden from the oven.
Storage
How long do brioche buns keep and how do you store them?
It arrives at your home fresh, not frozen, and keeps 15 days in its closed bag. Frozen, up to 6 months: whatever you won't use in those days, into the freezer.
To thaw it, about 2 hours at room temperature without opening the bag; overnight is better. Never in the microwave.
For home · box of 12
Our buns.
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HIGH BLACK LOTUS
Black brioche with Lotus biscuit · 80 g · 10 cm
9,90 €VAT incl.Box of 12 buns · 0,83 € per bun · 10,31 €/kg
Launch price until Oct 31. Then 11,90 €.
-
SMASH ROLL
Brioche for smash burgers · 80 g
9,90 €VAT incl.Box of 12 buns · 0,83 € per bun · 10,31 €/kg
-
HIGH PINK
Pink brioche · 80 g · 10 cm
9,90 €VAT incl.Box of 12 buns · 0,83 € per bun · 10,31 €/kg
Launch price until Oct 31. Then 11,90 €.
-
SUPREME 80
Classic brioche · 80 g · 10 cm
9,90 €VAT incl.Box of 12 buns · 0,83 € per bun · 10,31 €/kg
-
HIGH POTATO AIR
Potato brioche · 80 g · 10 cm
9,90 €VAT incl.Box of 12 buns · 0,83 € per bun · 10,31 €/kg
Launch price until Oct 31. Then 10,90 €.
Questions
What you ask us.
Are brioche buns sweet?
A little, much less than a sweet bun. It has just enough sugar to turn golden, and it doesn't compete with the meat: it goes with it. The least sweet of our buns is the SUPREME.
Does the bun arrive sliced?
The HIGH buns arrive already sliced; the rest, whole. To open it, a serrated knife and a single cut, at mid-height.
Can you freeze brioche buns?
Yes, and they keep up to 6 months. To thaw them, about 2 hours at room temperature without opening the bag.
What is the best brioche bun for a smash burger?
A low, wide one that can take the fat and the pressure of the smashed meat: the SMASH ROLL, the bun we designed for the smash.
Recipes
