FOOD
Brioche Burger Buns By Charlotte Benbow
In order to make this recipe, you will need a stand mixer or bread maker. Make the dough the night before, ready for shaping, baking and consumption the following day. The recipe makes six buns. Ingredients: 220g plain flour, sieved 35g milk powder (add this to your water) 25g caster sugar 15g salt 1 tbsp instant yeast (add this to your water and stir to activate) 3 eggs and 1 egg yolk (save white from that one egg for the wash) 145g unsalted butter at room temperature 55g cold water Sprinkling of sesame seeds or any seeds you like for the top but that’s optional Method: 1. Using the all-in-one method, combine and knead all of your ingredients together in an electric stand mixer using the dough hook attachment
or in a bread machine. 2. Let it all come together and combine in the machine until a smooth shiny dough is achieved: I would not recommend kneading this by hand as it starts off very sticky, but it will come together to a smooth shiny dough after 15 to 20 minutes of constant mixing. 3. Take the dough out when it looks ready, form it into a ball using your hands to shape it or a dough scraper. Place the dough in a lightly oiled bowl and cover it in oiled cling film and leave to rest and rise for an hour at room temperature. 4. After the dough has proved for an hour at room temperature, knock it back using your knuckles and palms and then place it back into the bowl, cover it again and refrigerate it overnight. This will slow its rise, making it easier to shape in the morning. 5. The next morning remove the dough from the fridge and divide it into six equal pieces: to ensure they are as equal as possible you could always weigh the dough to get the total weight and
