It’s the much anticipated Taylor BBQ today and my contribution is going to be a batch of 32 brioche burger buns. Brioche burger buns have become something of a standard in the UK over the last couple of years; a much sturdier bun, fortified with eggs, milk and butter. Somebody I chatted to who had recently returned from living in France for a decade complained that UK offerings were no comparison to the authentic french delicacy. Whilst I agree, I don’t think they need to compare and I feel this take on brioche is a fitting vehicle for a quality burger and accompaniments and they can be quickly made without years of patisserie experience.
- Strong Bread Flour – 900g
- Water (blood temperature) – 500g
- Milk – 6 tbsp
- Eggs – 4 (+1 for egg wash)
- Yeast (fast action) – 4 tsp
- Castor Sugar – 2 tbsp
- Butter (softened) – 80g
- Salt – 2tsp
Whisk the yeast, water, milk and sugar together in a measuring jug and leave to activate for 5 min.
Measure the flour, butter and salt into a food processor and blitz until the mixture forms ‘bread crumbs’ (you might need to do this in a couple of batches depending on processor size)
Combine the flour mixture with the yeast mixture, crack in the 4 eggs and knead (using dough hook) in a mixer on medium-low speed for 10 minutes or until the dough starts to firm up. This is a very wet dough so whilst it’s perfectly possible to knead it by hand, I wouldn’t fancy trying.
Cover the bowl with a tea-towel and leave for 1 hour or until doubled in volume.
Line 3 baking trays with baking parchment.
Once risen, tip the dough onto a floured surface. The dough will still be pretty fluid, so you may need to used a bit extra flour to help shape.
Cut off 110g of dough and shape into a ball. Easiest way to do this is to gently flatten the dough then fold in the edges all the way round, trapping air in as you go. Neaten up by cupping your hands around the dough, gently press you up-turned palms beneath the ball and rotate a few times.
Flip over and pop on a tray. You should be able to fit 6 per tray, with about 5cm gap between. Repeat another 15 times. This can become fun and make you feel like a true artisan!
Cover again and leave to rise for 30min.
Whisk the remaining egg with a pinch of salt and a splash of milk. Using a pastry brush, paint each bun with the mixture. You can choose to dust the buns now with some sesame seeds or similar. I used polenta which gives a crunchy third dimension and an attractive look.
Preheat the oven to 200c or 180c (fan)
Add a tray to the bottom of the over with some water. This will steam the oven and help the buns bloom and give them a soft crust.
Bake for 20min or until golden then remove and place on a rack until cool.