I have said it before, and I will say it again – brioche is the most versatile dough. You can make anything with it. And if you did not know that then check out the Brioche playlist where I have plenty more delicious recipes using this soft and buttery dough.

But burger buns are a great introduction to it. Brioche buns are arguably the best burger vessels ever created. The sweetness of the bun balances the savoury filling, and the texture makes it effortless to bite through and get your teeth right into the burger.

You can fill these buns with what ever you like if you do not want to mess around making the Korean fried chicken, but if you have never tried it, I would strongly suggest giving it a go. The sauce is spicy, sweet, sour, and sticky and the best part is that the chicken stays nice and crispy. The other fillings like the slaw and pickles compliment it well cutting through the sweetness and fattiness. It is a well-balanced and crazy delicious burger!

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The Steps of Baking [ Ссылка ]
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CHAPTERS
0:00 Intro
1:01 Ingredients & equipment
2:36 Marinating the chicken
2:54 Making the sauce
3:40 Mixing the brioche dough
7:40 Chilling & folding the dough
8:42 Diving, shaping & cold proof of main dough
10:03 Dividing & preshaping of burger buns
10:54 Resting & final shape
11:44 Final proof, glazing & adding sesame seeds
12:43 Baking & cooling
13:12 Frying the chicken & coating with sauce
14:58 Mixing the slaw
15:37 Toasting the buns & final assembly of burgers
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