A surprisingly quick and light brioche recipe adapted from the NYT Light Brioche Buns, but made with a couple adjustments including all purpose flour because I never have bread flour kicking around.
These are buttery, light but dense enough to stand up to a juicy burger. They also make great egg sandwiches the following day 😉
What you need:
- 1 cup warm water
- 3 tablespoons warm milk
- 1 packet active dry yeast
- 2 tablespoons sugar
- 1 large egg, beaten
- 3 1/2 cups all purpose flour
- 1 ½ teaspoons salt
- 2 ½ tablespoons unsalted butter, softened
- 1 egg yolk
- pinch sugar
- 1 tbsp water
- sesame seeds or poppy seeds for sprinkling
- Combine water, milk, sugar and yeast and let sit for about 5 minutes until it’s frothy and activated.
- In a large mixing bowl (or stand mixer bowl) add flour, salt, and unsalted butter. Either by hand or mixer, mix in butter until it’s thoroughly incorporated. It’ll resemble crumbs/small pea sized lumps, don’t worry about this as it’ll completely mix into the dough later.
- Add in yeast mixture along with beaten egg and mix until a soft, sticky dough forms.
- Turn dough out onto counter (or keep in the mixer with a dough hook) and knead until smooth and elastic. If you’re doing this by hand it will be sticky and messy. It takes some time to develop the gluten and elasticity but it will come together. If you’re really struggling to get it together feel free to lightly sprinkle some additional flour as you go.
- Place in an oiled bowl and cover, let rise for 1-2 hours or until doubled.
- Line a large baking sheet with parchment. Divide dough into 8 equal parts and roll into taught balls. They should be about 2-3 inches apart, you may need to use two baking sheets if yours are too small.
- Cover loosely with plastic wrap and allow to rise another 1-2 hours or until doubled.
- Preheat oven to 400 degrees. Combine egg yolk, sugar and water and gently brush the tops of each bun with a pastry brush. If you wish you can sprinkle sesame seeds or whatever you’d like on top of these.
- Bake until golden brown, rotating the pan mid way, about 15-18 minutes.
Once cool store in an airtight container and enjoy!