Dough. Autolyse – In a large bowl of a stand mixer add the milk, sourdough starter, eggs, and flour. Stir well with a wooden spoon or spatula. Cover the bowl and leave to rest for an hour. Pro tip – Autolyze will help strengthen the gluten formation on the dough. Knead – Next, add the sugar, salt, and butter.
Brush top and sides of buns with egg wash (1 egg + splash water). Load into preheated 400F/205C, spritz the oven with 10-15 sprays of water, and bake for 15-18min until golden brown, rotating halfway through for even browning if needed. Brush tops of finished buns with melted butter. I've been working on a version of this burger bun recipe for
Cheesy Brioche - Add 6 ounces (170 grams or 1 ½ cups) of any hard cheese such as cheddar, asiago or parmesan to 1 basic recipe of brioche at the end of incorporating the butter. Lemon Brioche – Depending upon how lemony you want it, add the grated rind of 1 to 2 large lemons (2 to 3 tablespoons) with the flour.
Combine warm water and yeast in bowl of stand mixer and set aside to dissolve, about 2 minutes. Add 1 egg and 1 1/8 cup flour and mix on low speed with paddle until fully combined, then set aside and allow to rise until doubled, about 30 minutes.
Baking the Slider Buns. Preheat the Oven to 400℉/200℃ or if you are baking in the Ninja Foodi preheat it on bake/roast at 350℉/175℃ for a full 10 minutes. If you want to add sesame seeds, whisk 1 large egg with 1 Tablespoon of water and brush over the tops of the buns. Sprinkle on the sesame seeds.
Recipe for those asking: -330g pastry or AP flour -130g milk, warm -9g dry yeast -1tsp salt -3tbsp sugar -2 whole eggs -45g butter, softened
Loosely cover the buns with an oiled sheet of plastic wrap and put the pan in a warm place, allowing the buns to rise until doubled in size. Set the oven rack to the middle position and preheat to
Place the tray in the oven (do not turn it on) to rise for about half an hour or until doubled in size. (I put a jug of boiling water in the oven for steam, so the buns don’t get a crust). Once doubled in size, remove the buns from the oven, then preheat to 350º F (175ºC.) Gently brush the brioche with the egg glaze.
Step 1. In a small bowl, dissolve the yeast and 1 teaspoon sugar in 2 tablespoons warm water. Place the mashed sweet potato in the bowl of a mixer.
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brioche bun recipe in grams
