🍞 Burger Buns

Chef notes

Brioche has a ton of butter in it which makes it really rich and soft, completely different from regular bread. You have to let it proof twice which takes a while but it's worth it. The egg wash on top is what gives them that shiny golden color. They came out looking really professional.

Ingredients

• 4 tbsp whole milk (tangzhong)
• 2 tbsp water (tangzhong)
• 2 tbsp bread flour (tangzhong)
• ½ cup whole milk
• 1 tbsp instant yeast
• 2.5 cups bread flour
• 2.5 tbsp granulated sugar
• 1 tsp fine sea salt
• 1 large egg + 1 large egg yolk
• 3 tbsp unsalted butter, softened
• 1 large egg (egg wash)
• Splash of whole milk (egg wash)
• Melted or browned butter (for brushing)

Recipe

1. 1.TANGZHONG: Whisk 4 tbsp whole milk, 2 tbsp water, and 2 tbsp bread flour together in a small saucepan. Place over medium heat and constantly whisk until the mixture thickens into a paste. Remove to a small bowl and set aside.
2. 2.Warm ½ cup milk to 95°F. Whisk in 1 tbsp instant yeast until dissolved. Let sit in a warm area for 8 minutes.
3. 3.In a stand mixer bowl, whisk together 2.5 cups bread flour, 2.5 tbsp sugar, and 1 tsp salt. Add the dough hook and turn on low. Slowly stream in the milk and yeast mixture and mix to combine.
4. 4.Add the tangzhong paste, 1 large egg, and 1 large egg yolk. Turn up to medium-low and mix until evenly combined, scraping down the sides as needed.
5. 5.Gradually add 3 tbsp softened butter in pieces, mixing completely between each addition.
6. 6.Knead at medium-low speed for 5-8 minutes until the dough is smooth.
7. 7.Lightly grease a bowl. Shape the dough into a ball and place seam side down. Cover with a damp towel and proof in a warm area until doubled, about 1-1.5 hours.
8. 8.Punch the dough down and place on a lightly floured surface. Divide into 6 even pieces (about 95-105g each).
9. 9.To shape each bun: stretch and fold the edges toward the center, flip seam side down, then drag the dough toward you to build tension. Rotate 90 degrees and repeat until you have a smooth, tight ball.
10. 10.Place buns on a parchment-lined greased sheet tray with 2.5 inches of space between each. Cover with a flipped sheet tray and let rise at room temperature for 1-2 hours until doubled.
11. 11.Preheat oven to 375°F. Whisk 1 egg with a splash of milk for the egg wash. Gently brush the tops of the buns.
12. 12.Bake 16-18 minutes until deeply golden brown. Remove to a cooling rack and immediately brush generously with melted butter. Cool completely before serving.