BRIOCHE BURGER BUNS

I think I have had more fails than successes baking. But, this is one that turns out just right every time. Brioche burger buns can’t be beat…especially when you make them at home!

This recipe comes from Joshua Weissman and is really a brioche/Japanese milk bread hybrid. It starts with a kind of “water roux” called a Tangzhong. This step only takes a couple of minutes. Don’t Worry, it’s not some kind of starter that takes days and days of babysitting. You mix together flour, milk, and water and heat it in a small saucepan for about 2 minutes, whisking until it becomes a thick paste. Done. Just add it to the dough during the mixing process as described below.

Ingredients:

For the tangzhong:

• 4 tbsp milk

• 2 tbsp water

• 2 tbsp bread flour

For the dough:

• 1/2 cup whole milk @ 95 degrees F

• 1 tbsp Instant dry yeast

• 2 1/2 cups bread flour

• 2 1/2 tbsp sugar

• 1 tsp fine sea salt

• 1 egg and 1 egg yolk, room temperature

• 3 tbsp softened unsalted butter

• 1 egg with splash of milk

• Melted unsalted butter

Directions:

• Whisk together the 4 tbsp whole milk, 2 tbsp water, and 2 tbsp bread flour in a small saucepan. Place over medium ow heat and cook, whisking, until it thickens into a paste. Remove from the pan to a bowl and set aside.

• Add 1 tbsp instant dry yeast to 1/2 cup whole milk @ 95 degrees F. Give a quick stir then let sit for about 8 minutes.

• To the bowl of a stand mixer, add 2 1/2 cups bread four, 2 1/2 tbsp sugar, and 1 tsp fine sea salt. Mix with a dough hook until combined.

• Add the warm milk and yeast and run for a few seconds just to get started. Then add the tangzhong paste. Then add 3 tbsp of softened unsalted butter 1 tbsp at a time. Run the mixer on medium low for 5-8 minutes, scraping down the sides if needed.

• Remove the dough from the dough hook, it will be a little sticky. Fold it over itself a few times then form into a ball. Place in a large greased bowl. Cover with a wet tea towel and place in a warm spot for 1 to 1 1/2 hours until doubled in size.

• Punch down the dough. Remove to a lightly floured surface and divided into about 6 (100g) balls. Fold each ball over onto itself a few times then smooth into a uniform ball making sure the bottom is sealed.

• Place the balls seam side down on a greased parchment paper on a sheet pan. Cover the pan with another sheet pan or a sprayed piece of plastic wrap and let rise 1-2 hours.

• Preheat oven to 375 degrees.

• Brush the dough balls with a mixture of egg with a splash of milk. Bake for 16-18 minutes until deep golden brown.

• Remove from the oven a brush with melted butter. Let cool on a wire rack.