Brioche buns – burger buns

Ingredients for 8 servings:

• 100 ml milk
• 50 g flour
• 100 ml milk
• 30 g sugar
• 350 g flour
• 7 g dry yeast
• 2 eggs
• 10 g salt
• 60 g butter, soft
• 1 egg(s)
• 2 tbsp milk
• 4 tbsp butter, liquid

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours

To make the starter dough, first combine the milk and flour in a bowl and heat over medium-high heat (100°C) for 1-2 minutes, stirring constantly, until a creamy and sticky mixture forms. Then let it cool completely in the refrigerator. For the main dough, put the flour, sugar, and dried yeast in a mixing bowl and place it in a food processor of your choice. At low speed, slowly add the milk, followed by both eggs and the cooled starter dough. Increase the speed until the ingredients are roughly combined. Then add the butter in 3-4 additions and knead the dough for another 3-4 minutes, then add the salt. Knead the dough for another 8-10 minutes until it is smooth and glossy. If the dough sticks to the edges, scrape off any excess with a dough scraper and continue kneading. Turn the dough out onto the work surface, shape it into a smooth ball, and place it in an oiled bowl. Cover and let rise for 1-2 hours at room temperature or until doubled in size. Once risen, turn the dough out onto the work surface and cut into 8 equal pieces – ideally using a scale to ensure all brioche buns are the same weight. Fold the dough pieces inwards and form into smooth balls. Place them 3-4 cm apart on a baking tray lined with baking paper, cover and let rise for 30-60 minutes until doubled in size. Preheat the oven to 180°C (top/bottom heat). Mix the egg and milk and gently brush over the buns. Bake for 15-20 minutes until golden brown. Immediately after baking, brush the buns with melted butter to give them shine and keep the crust soft.