Easy Brioche Burger Buns
Directions
- 1Add flour, yeast, and salt to a bowl and mix.
- 2Add flour, yeast, and salt to a bowl and mix.
- 3Add flour, yeast, and salt to a bowl and mix.
- 4Add egg, milk, and honey. Mix with a mixer on low with the flat beater attachment until it's a shaggy dough (about 30 seconds).
- 5Add egg, milk, and honey. Mix with a mixer on low with the flat beater attachment until it's a shaggy dough (about 30 seconds).
- 6Add egg, milk, and honey. Mix with a mixer on low with the flat beater attachment until it's a shaggy dough (about 30 seconds).
- 7Switch to the dough hook and knead on medium speed for 4 minutes, or by hand for 9 minutes.
- 8Switch to the dough hook and knead on medium speed for 4 minutes, or by hand for 9 minutes.
- 9Switch to the dough hook and knead on medium speed for 4 minutes, or by hand for 9 minutes.
- 10Add butter and knead for another minute.
- 11Add butter and knead for another minute.
- 12Add butter and knead for another minute.
- 13Put the dough in an oiled container and let it double in size at 80 degrees (about 1 hour).
- 14Put the dough in an oiled container and let it double in size at 80 degrees (about 1 hour).
- 15Put the dough in an oiled container and let it double in size at 80 degrees (about 1 hour).
- 16Punch out the air from the dough.
- 17Punch out the air from the dough.
- 18Punch out the air from the dough.
- 19Place the dough on a floured surface, fold the sides up and over itself to shape into a ball.
- 20Place the dough on a floured surface, fold the sides up and over itself to shape into a ball.
- 21Place the dough on a floured surface, fold the sides up and over itself to shape into a ball.
- 22Divide the dough into 8-10 80g balls and pinch and tuck each ball until smooth.
- 23Divide the dough into 8-10 80g balls and pinch and tuck each ball until smooth.
- 24Divide the dough into 8-10 80g balls and pinch and tuck each ball until smooth.
- 25Final shape each ball by placing it on the counter and rotating it counterclockwise a few times.
- 26Final shape each ball by placing it on the counter and rotating it counterclockwise a few times.
- 27Final shape each ball by placing it on the counter and rotating it counterclockwise a few times.
- 28Place the balls on a parchment paper-lined baking sheet and flatten them down thin.
- 29Place the balls on a parchment paper-lined baking sheet and flatten them down thin.
- 30Place the balls on a parchment paper-lined baking sheet and flatten them down thin.
- 31Cover and let rise for an hour at 80 degrees.
- 32Cover and let rise for an hour at 80 degrees.
- 33Cover and let rise for an hour at 80 degrees.
- 34Brush the buns with beaten egg and sprinkle with sesame seeds.
- 35Brush the buns with beaten egg and sprinkle with sesame seeds.
- 36Brush the buns with beaten egg and sprinkle with sesame seeds.
- 37Bake at 375 degrees for 12-15 minutes until golden brown.
- 38Bake at 375 degrees for 12-15 minutes until golden brown.
- 39Bake at 375 degrees for 12-15 minutes until golden brown.
- 40Let cool on a wire rack.
- 41Let cool on a wire rack.
- 42Let cool on a wire rack.
- 43Use a bread knife to slice down the middle, butter, and toast.
- 44Use a bread knife to slice down the middle, butter, and toast.
- 45Use a bread knife to slice down the middle, butter, and toast.
Ingredients
- 400 g flour
- 400 g flour
- 400 g flour
- 42 g honey
- 42 g honey
- 42 g honey
- 7 g instant dry yeast
- 7 g instant dry yeast
- 7 g instant dry yeast
- 5 g salt
- 5 g salt
- 5 g salt
- 240 ml milk
- 240 ml milk
- 240 ml milk
- 28 g softened butter
- 28 g softened butter
- 28 g softened butter
- 1 egg
- 1 egg
- 1 egg
- 1 beaten egg
- 1 beaten egg
- 1 beaten egg
- 0 sesame seeds
- 0 sesame seeds
- 0 sesame seeds
Equipment
bowlmixerflat beater attachmentdough hook80g scaleoiled containerparchment paperbaking sheetpastry brushbread knife