Brioche Burger Buns

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

then divide that by six to get the exact amount for each dough ball. That’s what we do in the industry. 6. Using your palm and hand in a tight dome shape over the ball, shape each individual ball into a flattened ball shape and place on a tray lined with greaseproof paper. Leave a space in between each one so they don’t merge together in the oven and to help ensure an even bake. If you are unsure on how to shape a dough ball, there are many useful YouTube videos to show you what to do. 7. Now cover your tray of dough balls and let them rise at room temperature until they have puffed up. This could take as little as an hour or up to two or three hours depending how warm your kitchen is and also how cold the dough is. It is important to not let them overprove so keep your eye on the dough, not the time. 8. Preheat your oven to 190°c towards the end of your proving time. 9. Brush your proved buns with the egg white you saved the previous day, mixed with a splash of milk if you like, and then sprinkle on the seeds of your choice. 10. Place in the middle of the oven and bake for approximately 15 to 18 minutes until they are browned on top and no longer doughy. Cover the tops with tinfoil at 10 minutes if they look like they’re browning too quickly. 11. When baked remove from the oven and place on a cooling rack, split and enjoy with a good burger.