Brioche buns

IMG_2976The humble burger seems to be getting around in a brioche bun these days. It’s light and fluffy and has a slight sweetness to it. Andy’s been dying for one so we gave it a go on the weekend. I haven’t made brioche before and was surprised at how well it turned out. It was really very simple. The recipe I was looking at, which Dad took home from a cooking class at Libertine, had a lot of sugar in it. It seemed too much for our savoury purpose, so I halved it.

This recipe will yield 12 buns or 1 loaf.

300ml milk
30g sugar
7g (1 sachet) dry active yeast
500g flour
15g salt
1 egg
125g butter, softened
Egg wash
1 egg
100ml milk
1/2 tsp salt


Heat milk and sugar on the stovetop to 40°C. Add yeast and leave for 10 minutes until it starts to foam. Meanwhile, in a stand mixer bowl measure out the flour and salt. Once the yeast mixture has foamed add to the flour and knead on a low speed to incorporate. Add the egg and the butter. At first this will be a sloppy mess and you’ll wonder how it will ever come together (or at least that’s what I thought) and then all of a sudden it becomes beautifully smooth. Increase the mixing speed and knead for about 10 minutes.

Shaping brioche bunsProve in the bowl for 30 minutes. Remove from the bowl and place on a floured bench. Divide into 12 portions and shape into balls. I create a circle with my thumb and index finger on one hand and push the dough through with the other. This creates a nice uniform ball. Place the balls on a baking paper lined tray, evenly spaced. Cover with a damp tea-towel and allow to rise for about 2 hours, or until doubled in size. Brush with egg wash and bake for 15 minutes. The buns should be golden and sound hollow when tapped on the bottom.

Serve with your favourite burger and fillings!


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