THE BEST BRIOCHE BURGER BUN
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread
Serves: 8
Ingredients
  • 1 cup warm water
  • 3 Tbs warm milk (45 ml)
  • 2 tsp active dry yeast (I use instant)
  • 2 ½ Tbs granulated sugar
  • 1 large egg
  • 3 cups strong bread flour (420 gr)
  • ⅓ cup AP flour (47 gr)
  • 1 ½ tsp salt
  • 2 ½ Tbs butter, softened
  • .
  • FOR TOPPING
  • 1 large egg
  • 1 Tbs water or milk
  • sesame seeds
Instructions
  1. Mix 1 cup warm water, the milk, yeast and sugar. Let stand until foamy, about 5 minutes.
  2. Place the flours and salt into the bowl of your stand mixer fitted with the dough hook. Mix in the butter on the lowest speed.
  3. Drizzle in the liquid mixture as the machine is running and finally add in the beaten egg.
  4. Knead for 7-8 minutes.
  5. Shape dough into a ball and place in a greased bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, 1 to 2 hours.
  6. Line a baking sheet with parchment paper. Divide dough into 8 equal parts using a dough scraper. Gently roll each piece into a ball and arrange 2 to 3 inches apart on baking sheet. Cover loosely with plastic wrap and let buns rise in a warm place for 1 to 2 hours.
  7. Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees (200 C).
  8. Beat remaining egg with 1 Tbs water or milk and brush on top of buns. Sprinkle with sesame seeds.
  9. Bake, turning sheet halfway through baking, until tops are golden brown, about 15-18 minutes. Transfer to a rack to cool completely.
  10. *
  11. To prepare the dough by hand; mix the milk, water, yeast and sugar in a measuring jug.
  12. Place the flours and salt in a bowl and mix.
  13. Add butter and rub into flour between your fingers, making crumbs.
  14. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms.
  15. Transfer dough onto an unfloured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic. About 8 to 10 minutes.
  16. Shape dough into a ball and place in a greased bowl. Proceed as above.
Notes
Rising time will depend on the temperatures and the environment that you are in.

Cooking time can slightly vary in your oven.

These buns freeze really well, just place in a freezer bag. Defrost at room temp and enjoy them as if they were freshly baked.

You should stick to the recipe and use kitchen scales. As I said before the dough will be very soft and sticky, please DO NOT add more flour.

After you brush buns with the egg wash you can top them with various seeds like nigella, sunflower seeds, poppy seeds etc. or just leave them plain.
Recipe by HatiBon English at https://www.hatibon.com/blog/2017/06/best-brioche-burger-bun/