Buttery Brioche Hamburger Buns Food

BUTTERY BRIOCHE HAMBURGER BUNS

Steps:

• Gather the ingredients.
• In the bowl of a stand mixer , combine the milk and yeast. Let stand for 5 minutes.
• Add the flour and sugar. With the paddle attachment, mix the sponge until you have a smooth batter.
• Remove the beater, cover the bowl with plastic wrap, and let stand for about 30 minutes, or until you see bubbles over the surface of the dough.
• Using the dough hook, mix the flour, salt, and beaten eggs into the starter. Once the dough is formed, knead with the dough hook for about 4 minutes. Scrape the bowl down a few times, adding more flour by the teaspoon if it is too sticky.
• Add the butter, 2 tablespoons at a time. Continue kneading with the machine, scraping the bowl from time to time, for about 5 minutes longer. The dough should be smooth and shiny.
• Oil a large bowl with the olive oil or vegetable oil.
• Using a bowl scraper or spoon, scrape the dough into the oiled bowl. Cover with plastic wrap and let rise for about 1 1/2 hours, or until doubled in bulk.
• Punch the dough down; fold over a few times.
• Cover with plastic wrap again and let rise for 45 minutes.
• Line a large baking sheet with parchment paper.
• Transfer the dough to a lightly floured surface. With floured hands, shape into about a dozen balls. Flour your palm and flatten the balls to make thick disks.
• Arrange the rolls on the parchment-lined pan. Cover with a lightweight kitchen towel and let them rest for 20 minutes.
• Heat the oven to 400 F.
• Sprinkle the tops of the buns with a little cornmeal , then gently turn them over so the cornmeal dusting is on the bottom.
• Make the egg wash by combining the egg with the water; whisk to blend well.
• Brush the egg mixture gently over each roll. Sprinkle with sesame seeds or poppy seeds, if desired.
• Bake for 7 minutes at 400 F.
• Reduce the oven temperature to 350 F and bake for 10 to 13 minutes longer, until golden brown.
• Serve and enjoy.

BRIOCHE HAMBURGER BUNS

Steps:

• Let the dough rise at room temperature: Cover the bowl with plastic wrap and let it rise at room temperature for 1 hour.
• Preheat the oven: Towards the end of the rising time, preheat the oven to 375°F.

BUTTERY BRIOCHE BREAD

Steps:

• In the bowl of a stand mixer, add active dry yeast, milk and honey. Stir well and allow the yeast to activate, about 15 minutes.
• In a large bowl, combine 3 cups flour and salt; whisk well and set aside.
• In a separate bowl, add butter and powdered sugar; stir until evenly combined and set aside.
• Add beaten eggs and vanilla to the yeast. Process until the ingredients are mixed using the dough hook attachment. Add flour mixture and process on low speed for 2 minutes.
• Add a third of the butter mixture, increase the speed to 3 and continue mixing until nicely combined before adding another third, scraping the sides of the bowl.
• When the butter is all in, start using the reserved ¾ cup of flour by adding a tablespoon at a time until the dough clings around the hook - add more if needed.
• Increase the speed to 4 and knead for 6 minutes.
• With floured hands, form a ball and place it in a large bowl lightly greased. Cover with a clean dish towel and place it in a warm place such as the oven, seam side down. Let it rise until it doubles in size, about 1 ½ hours.
• Punch the dough to deflate and form a ball once again. Place it back in the bowl, cover and transfer to the fridge for 12 to 24 hours.
• The next day, butter and flour a loaf pan (make rolls or loaf); set aside.
• Drop the chilled hard dough onto a floured work surface and weigh it if braiding (refer to challah recipe), making buns (refer to hamburger buns recipe) or forming rolls.
• If making rolls, form 8 equal balls and place them in the prepared pan. Cover and let it proof for 2 hours or until it doubles in size.
• Preheat oven to 350ºF/180ºC.
• In a small bowl, combine egg yolk and milk; whisk well.
• When the proofing time is done, brush the egg wash on top and transfer to the preheated oven. Bake for 20 minutes before rotating the pan; bake for an additional 10 to 15 minutes or until nice and brown.
• Remove from the heat and let it cool for 5 minutes in the pan. Carefully flip the loaf and let it cool off completely on a wire rack.