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Brioche Burger Buns | perfekte Burger Brötchen

Original in German

malteskitchen.de · 2014 · 10

Against 143 hamburger bun recipes

More fat than 76% of recipes.

See how all 143 hamburger bun recipes compare →

Get the method at malteskitchen.de →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 143 hamburger bun recipes, per 100 g of flour.

  • More fat than 76% of recipes: 16% of the flour weight against the typical recipe's 10%.
  • Egg in the middle half of recipes: 20% of the flour weight against the typical recipe's 13%.
Liquid: 55%, 51st percentileFat: 16%, 78th percentileSugar: 6.3%, 50th percentileEgg: 20%, 75th percentileSalt: 2%, 70th percentileYeast: 1.4%, 45th percentileLiquidFatSugarEggSaltYeast
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 3 EL warme Milch≈ 46 g
  • 200 ml warmes Wasser≈ 200 g
  • 21 g frische Hefe (1/2 Würfel)21 g
  • 2 1/2 EL Zucker≈ 31 g
  • 420 g Mehl Typ 550420 g
  • 80 g Mehl Typ 40580 g
  • 10 g Salz10 g
  • 80 g weiche Butter80 g
  • 2 Eier (Größe M)≈ 100 g
  • 2 EL Milch≈ 31 g
  • 1 TL Sesam≈ 4.9 g

flour 500 gbatter 1024 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 143 recipes. Shaded: the middle half. Tick: the median.

  • Liquid55% · 51st percentile
  • Fat16% · 78th percentile
  • Sugar6.3% · 50th percentile
  • Egg20% · 75th percentile
  • Salt2% · 70th percentile
  • Yeast1.4% · 45th percentile

Oven

Temperature
400°F / 205°C
median 375°F
Time
15 to 18 minutes
median 15 minutes

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Nearest by baker's percentages: liquid, fat, sugar, egg, salt, yeast.

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