To me, brioche makes the best burger buns. Whenever I mix brioche dough, I knead a bigger batch and turn it into a brioche loaf, burger buns, and many other basic breads.
Brioche is an enriched dough, and if you find it challenging to knead the dough, please head over to my YouTube channel for the full kneading process.
Sweet Stiff Starter
- 25g starter
- 75g bread flour
- 35g water
- 12g sugar
Dough Ingredients
- 200g bread flour
- 35g sugar
- 4g salt
- 50g milk
- 80g egg
- 70g unsalted butter
- All the sweet stiff starter
Method
- Prepare the sweet stiff starter and use it when it triples, about 7-8 hours at 27-28°C.
- Mix everything except the butter until the dough comes together and is strong.
- Add the butter gradually and knead until the dough achieves the window pane stage.
- Bulk proof the dough for 2 hours at 28°C.
- Divide the dough into 6 equal portions and round each into a ball.
- Spray water on the dough balls and coat the top with white sesame seeds.
- Final proof until the dough has risen 2x, which takes around 4-5 hours at 28°C.
- Bake at 180°C for 20 minutes.
For a visual guide, visit my YouTube channel and watch the full kneading process.