Those little brioche buns are perfect for burgers or a sneaky bacon sandwich, I had one with my soup yesterday as a little treat.
They do not require a lot of work, just a bit of patience, the time for the yeast to do its job 🙂
For 10 Buns
– 500 g plain flour
– 300 mL tepid water
– 25 g fresh yeast (or 10 g dried yeast)
– 50 g sugar
– 50 g milk powder
– 10g salt
– 100g unsalted butter (at room temperature)
– 1 egg for the glaze
– poppy seeds, or sesame seeds or any grated cheese
For a start, mix the yeast with the water ( careful the temperature of the water should not be more than 40 degrees or you will kill the yeast)
Put all the ingredients in the bowl of the mixer, except the egg and seeds that will be used for the final step!
When the dough is elastic (3 minutes middle speed), transfer onto a bench (with flour) and make 10 buns.
Put them into the switch off oven for 2 hours. To help the yeast’s action you can put a bowl of boiling water at the bottom of the oven.
Remove the tray, egg wash the 10 buns and sprinkle the seeds or some cheese.
Bake at 180 degrees for 18 minutes.
My advise for doughs … salt annihilates the yeast’s action so try to put them appart as far as possible when you introduce the ingredients in the bowl.