Brioche Burger Bun

Ingredients for 1 servings:

• 200 ml water, warm
• 4 tbsp milk
• 1 cube of yeast, fresh
• 35 g sugar
• 8 g salt
• 80 g butter, soft
• 500 g wheat flour type 550
• 1 egg(s)
• Flour for the work surface and hands
• 1 egg(s)
• 2 tbsp milk
• 2 tbsp water
• sesame

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

à la BBQ Pit, for 10 pieces

Put the warm water and milk in a bowl, mix in the sugar and crumble in the yeast cube. Let stand for 5 minutes. Do not use dried yeast, as it will prevent the buns from rising as well and becoming as fluffy. Then add the flour, salt, an egg and the softened butter and knead everything into a smooth dough, either by hand or with a food processor. Cover the dough and let it rise in a warm place for about 1 hour. It should increase in volume considerably. Then form the dough into buns. Roll approximately 90 grams of dough per bun into an even, round ball in the floured palms of your hands and then press this into a flat disc with a diameter of 8-9 cm on a baking sheet lined with baking paper. This makes 10 buns. The dough pieces now need to rise for another hour. This is particularly important, because otherwise you won’t get fluffy buns. Whisk an egg with 2 tablespoons of water and 2 tablespoons of milk. After the rising time, brush the buns with the egg mixture and sprinkle with sesame seeds. Bake the buns in an oven preheated to 200 degrees Celsius (400 degrees Fahrenheit) for about 16-20 minutes, until the tops are golden brown. Remove from the oven and let cool on a wire rack.