Delicious brioche bun. Does not take a lot of work only a bit of patience. The dough can be used for both burger and hotdog buns.
Makes 10 burger buns or 10 large hotdog buns
15 g fresh yeast
3,5 dl full fat milk
2 teaspoons salt
2 spoons sugar
650-750 g Finest Bakers White Bread Flour - No.1
2 eggs for the dough
150 g soft butter
1 egg for egg wash totto brush the dough with
Warm up the milk until it is lukewarm (35-37°c).
Add the yeast and stir until it is desolved. Add salt and sugar and stir it in.
Add 300g flour and mix it until there is no lumps. Takes about 5-8 minutes on low speed if you are using a stand mixer.
Now add the eggs one at the time.
Add another 300 g flour and mix it in.
Add the soft butter gradually and mix it til there is no big lumps.
Gradually add the last bit of flour. You might not use all of it. When your dough isn't sticking to the side of the bowl anymore - stop adding flour. It takes about 8-10 min.
Cover the bowl with cling film and then a tea towel for about 3-4 hours.
Tip the dough out on a flour dusted surface and form 10 burger buns.
Flatten the buns slightly on the baking sheet and add another baking sheet on top of the buns. Place a baking tray on top of the baking sheet to keep the buns slightly flat.
Leave the buns to rise for 2,5-3 hours.
Warm up the oven to 200°c. In the meantime crack the egg into a bowl add a small amount of water and whisk the egg and water together. Brush the egg wash on the buns.
Bake the buns for 15 minutes or until they are golden brown.
Enjoy it with your favourite burger toppings.
Added by: Bskott
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will be delivered by pallet.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers