The fluffiest brioche buns you’ll ever taste!
Posted by Daisy FU on
The most fluffy brioche burger buns! Soft, buttery, and so pillowy, these buns are pure perfection. Whether paired with jam, filled with cream, or enjoyed on their own, they’re melt-in-your-mouth delicious! They are also an excellent choice for elevating your homemade burgers! Credit for this tutorial goes to LANON's friend - Jade @shebakesourdough (IG).
Recipe
Sweet Stiff Starter
| Starter |
50g |
|
Flour |
50g |
|
Water |
20g |
|
Sugar |
15g |
Main Dough
|
Bread Flour |
230g |
|
Milk |
85g |
|
Sugar |
40g |
|
Raw Honey |
10g |
|
Egg Yolks |
2(or 1) |
|
Butter |
75g |
|
Salt |
4g |
|
All of Sweet Stiff Starter |
1 |
Instructions:
1. Mix everything except butter in a stand mixer until the dough is strong and fairly elastic.
2. Add butter in small cubes to the dough gradually and knead until window-pane stage.
3. Proof the dough until double.
4. At this point, you can place the dough in the fridge for cold retard overnight and bake the brioche on the morning.
(For same-day, divide the dough into equal portions of your desired size and roll into smooth balls. Cover and rest for 15min.)
5. Degas and roll into tight balls.
6. Proof the dough until double.
7. Brush with egg wash and sprinkle some sesame seeds if you like.
8. Preheat and bake at 185°C/356°F for ~ 20mins.
9. Always remeber wear LANON heat-resistant liquid silicone gloves to move your bakes and grab whatever you need.
Who’s ready for a bite of this cloud-like goodness?
- Tags: baking at home, baking gloves, baking recipe