Life’s Butter with Brioche #2
#2 B is for Brioche
Soft, buttery and unmistakably French, brioche began life as a rich bread reserved for special occasions. These days it’s just as likely to be holding a gourmet burger as it is sitting in a Parisian bakery window.
I have made Brioche before as a loaf - so this time it acme burgers buns!
Brioche (Burger Buns)
(Adapted to ‘kiwi’ from @theclevercarrot)
1 cup warm water
3 tablespoons milk
2 teaspoons active dry yeast
2 1/2 tablespoons granulated sugar
1 large egg
3 cups bread or High Grade flour
1/3 cup plain flour
1 1/2 teaspoons salt
2 1/2 tablespoons (35g) butter, softened
Egg wash
1 egg
splash of water
Whisk together the warm water, milk, yeast and sugar; set aside. Beat the egg in a separate bowl.
Add the flours, salt, and butter to the bowl of a stand mixer. Using the paddle attachment, mix the ingredients until the butter is the size of pebbles.
Add the yeast mixture and the beaten egg. Run the mixer on medium-low speed until a dough forms, about 5-8 minutes.
Scrape down the sides of the bowl if necessary, and shape the dough into a ball. It will be sticky. Cover bowl with plastic wrap or a very damp kitchen towel, and let the dough rise until it has nearly doubled in size.
Line a baking sheet with baking paper. Using a floured dough scraper (or chef’s knife), divide the dough into 8 equal pieces. If you have a scale, weigh each piece to guarantee that they’re all the same size.
To shape the dough into balls, gently flatten each piece like a pancake. Gather the ends and pinch the dough to seal in the center. Flip the dough over, cup the surface with your palm, and roll into a ball. Transfer to your baking sheet. Cover with a tea towel or plastic wrap and rest for 1-2 hours, or until puffy and slightly risen.
To make the egg wash, beat the egg with a splash of water. When the buns are finished with the 2nd rise, gently brush each one with egg wash.
Preheat your oven to 180c and place a metal baking dish on the oven floor. Before the dough goes in, add about 1/2 cup of water to the pan to create steam. This will help keep the bread nice and moist. Bake for about 15-20 minutes or until golden brown. Transfer to a wire rack to cool. These freeze really well.
