When one thinks of brioche, the word might possibly conjure up an image of a sweet treat. But, not quite, because brioche buns are the simple way to enjoy this French classic pastry without having to take a trip to the glorious land of croissants and patisseries.
Here’s the first thing that Hugo Chetcuti’s burger chefs need you to know about brioche bun: it’s rich. And there’s really nothing wrong with that, is there? Packed with eggs and butter, it bakes up into a light, mahogany-brown loaf perfect for our delicious burgers at Hugo’s Burger Bar.
A brief background of this doughy heaven
We’d like to meet the guy who first decided to put a big, tender patty between two slices of brioche. It’s a multicultural marriage made in culinary heaven: the French are responsible for the rich, eggy bread, and the Americans (with a little help from 19th-century German immigrants) lay claim to the ground-beef patty. If that’s not international diplomacy, then what is?
The amazingly luscious dough
Oh the dough! Shaped into burger buns, they bring their unique richness to the kitchen’s grill. Tender (but not crumbly), light (but still substantial), they’re absolutely perfect for a big burger and all the different layers of tasty crunchiness.
Freshness at its best
A succulent grilled burger with sliced juicy tomato complemented with our signature sauces elevates the buns’ flavour. Brioche buns are undeterred and shouldn’t be. Their cushiony texture and freshness is what makes Hugo Chetcuti’s burger buns better than the rest. Add another dollop of that yummy sauce, please!
The magical butter to flour ratio
So, what’s the secret to these gorgeous, golden-brown buns that grace Hugo’s Burger Bar? Many chefs and bakers will evangelize their own formulas, and with good reason: different approaches work well for different reasons. Some recipes call for about 30% butter relative to the weight of the bread flour, while many recipes use as much as 75% butter and a few artisan formulas combine equal parts flour and butter.
Generally speaking, as you increase the butter-to-flour ratio, the brioche will taste more like cake, and less like bread. So, finding a bun with a consistency which balances the cake to bread textural softness is important.
A bun that’s rich in flavour, moist, and eggy, while also durable enough to hold up to a big, fat juicy burger: the Brioche bun is quite literally our staple to any great Burger.
Do you love a good burger with a perfect bun that makes you feel like you’ve gone up to bread-heaven? At Hugo’s, we’ve got some of the nicest buns you will ever seen…Guaranteed! Come over to Hugo’s Burger Bar, owned by Hugo Chetcuti himself – you’ll get great buns without having to work out for them!
