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Half an Hour to Producing Yummy Half Brioche Half Sourdough Burger Buns

Hoping to dine Half Brioche Half Sourdough Burger Buns a luxurious restaurant's, but for some causes are not able to go to restaurants. This recipe is going to guide you with helpful procedures on cooking a Half Brioche Half Sourdough Burger Buns like a famous chef made.

Half Brioche Half Sourdough Burger Buns

We hope you got insight from reading it, now let's go back to half brioche half sourdough burger buns recipe. To make half brioche half sourdough burger buns you need 12 ingredients and 11 steps. Here is how you cook that.

To make an unforgettable Half Brioche Half Sourdough Burger Buns, here are the components needed:

  1. Provide 675 g of bread flour.
  2. Get 225 g of sourdough starter.
  3. Take 40 g of Honey.
  4. You need 50 g of Melted butter.
  5. Take 8 g of salt.
  6. Provide 7 g of dried yeast.
  7. Take 2 of eggs.
  8. You need 284 g of tepid water.
  9. Provide of to glaze.
  10. Provide 1 of egg yolk.
  11. Use 1 tbsp of milk.
  12. Use 5 g of sesame seeds.

After readying the components, next you are good to cook your tasty Half Brioche Half Sourdough Burger Buns by following the guidances below:

  1. Melt the butter slowly in a pan and put to one side.
  2. Put all wet ingredients plus the yeast in a mixer bowl and stir together. then add 3/4 of the flour and all the salt and mix together..
  3. Put the dough hook on the mixer and knead for 8 mins on medium to low speed. Whilst that is needing slowly add a bit of the melted butter, then a bit of the leftover flour, then some more butter, then some more flour and so on until butter and flour are gone..
  4. Shape the dough into a ball and put back into the now clean(ish) mixer bowl, cover and leave to proof for 2 hours..
  5. Tip onto dry work surface and cut into two pieces. Then cut each piece into 9 (you can use a scale to be consistent, dont worry about adding bits to get weight right. You can do all 18 or put the other half in a bowl with cling film and put in fridge to do the next day (up to 36hrs)..
  6. With each piece now pinch the top and pull to the middle for a lttle knead, slight turn and repeat 8-10 times each piece to help shape into a ball. Then put the seam on the surface and roll with a cupped hand to create tension into a ball. Put onto baking tray with grease proof underneath..
  7. Do all balls and leave to proof for 2 more hours with a piece of clingfilm loose on top..
  8. With 30 mins left of proofing heat your oven to 200'..
  9. Brush top with glaze (egg yolk and milk) and add sesame seeds..
  10. Bake for 18-21 mins until dark. turn 2 or 3 times for even colour. Leave to cool 1hr.
  11. Leave to cool 1hr.

It is an enriched dough, meaning that it has milk, eggs, and butter. The glossy top comes from brushing an egg whisked with water over the surface of the risen bun just before baking. I used my KitchenAid mixer with the dough hook attachment to mix and knead the dough. Depending on your oven and color preference you may need to go a bit longer. If you plan to fill your brioche rolls after baking, allow them to cool completely before piping in your filling or cream.

Recipe : Half Brioche Half Sourdough Burger Buns

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