Brioche Burger Buns

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With backyard BBQ season in full swing I’ve had burgers on my mind. To me a burger isn’t complete without a warm bun – and what’s better than a warm bun fresh out of the oven?

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These guys are batch baked for soft insides and golden tops. You can’t go wrong with those signature side dimples either.

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The water and eggs are mixed into the bread flour, sugar, salt and yeast. Softened butter is then beaten in tablespoon by tablespoon and the dough is left to rise. The addition of eggs, and butter that is beaten in last gives the buns a rich and tender crumb.

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After the first rise, the buns are shaped and allowed to proof. Just before their trip to the oven, they get an egg wash and a sprinkle of sesame seeds.

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15-20 minutes later they are golden, and ready for their close up.

Brioche Burger Buns

Ingredients

For the dough

-840 grams bread flour (about 7 cups)

-1/2 cup granulated sugar

-2 1/2 teaspoons salt

-2 tablespoons yeast

-2 cups water, lukewarm

-2 eggs, beaten

-4 tablespoons unsalted butter, softened

For topping

-1 egg, beaten with 1 teaspoon water

-Sesame seeds, to taste

 

Directions

  1. Combine bread flour, sugar, salt and yeast in the bowl of a stand mixer. Combine the lukewarm water and eggs in a small bowl. Using a dough hook with a stand mixer on low speed, slowly add the water and eggs to the dry ingredients and mix until well combined.
  2. Increase the mixer speed to medium, and beat the softened butter in one tablespoon at a time. Allow each addition of butter to fully incorporate before adding the next. Continue kneading the dough with the stand mixer on medium speed for about 5 minutes. Transfer to an oiled bowl and allow to rise, covered, for 60-90 minutes until doubled in size.
  3. After the first rise, transfer the dough to a clean, floured surface. Divide the dough into 12 equal parts, and shape each one into a ball. Transfer the dough balls to a jelly roll pan lined with parchment paper, spacing them evenly. Allow to proof, covered, for about one hour until they are about 1-1/2 to 2 times their original size and visibly puffy.
  4. Preheat oven to 375°F. Brush each bun with the egg wash, and sprinkle with sesame seeds. Bake for 15-20 minutes, rotating the pan 180 degrees halfway through baking, until the buns are a deep golden brown. Transfer to a cooling rack, and cool completely before serving.

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