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Brioche buns to take your burgers to the next level. This is episode 16 of Corporate to Chef. These buns are soft, golden, and slightly sweet, with a tender crumb that pairs perfectly with your favorite burger. The process involves activating yeast, kneading the dough until smooth, and baking until golden brown. The sesame seeds on top add a subtle nutty flavor, while the final brush of melted butter gives them a glossy finish. Perfect...
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Activate yeast by adding it to the warm milk with 1 tsp sugar. Stir and let rest until foamy, about 10 minutes. If using instant yeast, skip this step.
Combine the milk, honey, butter, and yeast in a bowl. Then add the flour.
Stir and mix the ingredients together, then let the mixture rest for 5 minutes.
Knead the dough for 10 minutes. If kneading by hand, this might take about 15 minutes. Add about 10g of flour only if the dough is too wet.
Cover the dough and let it proof in an oiled bowl for 1 hour.
Remove trapped gas by kneading the dough for a couple of minutes until it forms a smooth ball. Then divide the dough into smaller balls of 90-100g each.
Shape each ball by tucking the edges and rolling them. Place the balls onto a baking tray, cover with a tea towel, and let proof for another hour.
Press the buns down into oval disks. Brush the tops with beaten egg, add sesame seeds, and bake at 190°C for 12-15 minutes or until golden brown.
Remove the buns from the oven, brush with melted butter, and let cool before eating.
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If the dough feels too wet, add a small amount of flour (about 10g) to adjust the consistency.
For a shinier finish, ensure the egg wash is evenly brushed on the buns before baking.
Use lukewarm milk to activate the yeast effectively; it should be warm to the touch but not hot.
Can I use instant yeast instead of dry yeast?
Yes, if using instant yeast, you can skip the activation step and directly mix it with the other ingredients.
How do I know if the dough has proofed enough?
The dough should double in size during the proofing process. You can also gently press it with your finger; if the indentation remains, it's ready.
Can I skip the sesame seeds?
Yes, the sesame seeds are optional and can be omitted if you prefer plain buns.
What should I do if my dough is too sticky?
Add a small amount of flour, about 10g at a time, until the dough is manageable but still soft.
Can I freeze the buns?
Yes, you can freeze the baked buns. Let them cool completely, then store them in an airtight container or freezer bag.
Combining french technique and bold flavours, Currently on a journey to learning as much as I can about cooking, always up for a challenge and a new recipe. - New recipes every Sunday
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