Brioche burger buns
Ethan Chlebowski · ♥ 9.6K likes · 351.1K views · 10 min video
Read about rolls and buns in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 90 g milk
- 2 whole eggs
- 15 g white sugar
Heat the milk to around 100F; add the eggs and sugar and whisk until combined.
- 5 g instant dry yeast
Stir in the instant yeast; set aside 5 to 10 minutes until a light foam forms.
- 300 g all purpose or bread flour
- 6 g salt
Combine flour and salt in a bowl; pour in the yeast mixture and work by hand until a cohesive mass forms with no dry flour.
- 1 stick butter
Turn out, lay the butter pieces on top and work them in by smearing with the heel of the hand, using a bench scraper, until fully incorporated, about 10 minutes.
Working in the butter by hand
Knead or slap and fold until smooth and no longer sticky, 5 to 10 minutes more; check with a windowpane test.
Fold 12 by 6 inch foil into strips about 3/4 inch high, form into rings and staple; make six.
Foil ring molds
- cooking spray
Set the rings on a parchment-lined baking sheet and spray them; shape each piece into a tight ball and place in a ring.
Press down gently with the underside of a bowl to the ring height; cover with an inverted baking sheet and proof until doubled, 60 to 90 minutes.
- 1 whole egg
- 15 ml water
Whisk the egg with the water and brush over each bun; sprinkle with sesame seeds.
Egg wash and sesame seeds
- white sesame seeds
Bake at 350F around 20 minutes until golden brown, flipping the tray halfway, to an internal 203F.