Is it too much if I say these buns are perfect? Well they are. I have to admit I did almost nothing to this recipe as it was just right they way I found it at Smitten Kitchen and I’ve been making them ever since. The next time you make burgers make these buns. Do it!

Light Brioche Burger Buns

3 tbsp. warm milk
1 cup warm water
2 tsp. instant yeast
2½ tbsp. sugar
1½ tsp. salt
1 large egg
3 cups bread flour
1/3 cup all-purpose flour
2½ tbsp. unsalted butter, softened

Egg wash and seasame seeds for topping

In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg. In the bowl of your mixture whisk flour and salt. Add butter and cut into flour, making crumbs. Attach the dough hook and add yeast mixture and beaten egg. Knead until dough is smooth and elastic. The dough will be on the sticky side, but keep in mind that the more flour you knead in, the tougher the buns will get. Try to leave them tackier than you would a round loaf. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours. Line a baking sheet with parchment paper. Divide dough into 8 equal parts. Gently roll each into a ball and arrange on baking sheet. Cover loosely with a piece of plastic wrap and let buns rise in a warm place for thirty minutes to an hour. While the buns are rising for the second time set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Brush egg wash on top of buns. Sprinkle with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

Source: Adapted from smittenkitchen originally from Comme Ça via The New York Times

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