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Brioche
Hamburger Buns: Place the
flour, yeast, and salt in the bowl of your
electric stand
mixer, fitted with the paddle attachment. Beat until combined. Add the eggs and
milk and beat until combined. Replace the
paddle attachment with the dough hook, and knead the dough on 1st speed for four minutes. Increase your mixer speed to
2nd speed, and continue to
knead the dough for another three minutes. Next, with the mixer on 2nd speed, gradually add the sugar
over five minutes.
Place the cold butter between
two sheets of parchment or wax paper. With a rolling pin, pound the
butter until it's pliable but still cold. Cut the butter into pieces and add it to the
dough. Knead the dough, on 2nd speed, for another 10 to 15 minutes or until the
dough cleans the bowl and is smooth (not sticky) and elastic. To check to see if the dough is
fully kneaded, use the 'windowpane' test.
(See video
for demonstration.) To do this, start with a small fistful
of dough. Gently stretch it. For a fully kneaded dough you should be able to
stretch the dough quite thin, without it tearing, so that you can almost see
through it.
Place your dough in a large,
lightly oiled bowl,
cover with plastic wrap, and let sit at room temperature
73 - 76 degree F) (23 - 24 degree C)
for about 1 hour. After 30 minutes you need to
stretch the dough to equalize its temperature and it also helps to strengthen
the dough. To stretch the dough, gently take one edge of the dough and stretch
it and then fold it onto the top of the dough. Turn your bowl 180 degrees and
stretch the dough in the same way. Then turn your bowl a quarter turn (90
degrees) and stretch the dough in the same way. Then turn your bowl 180 degrees
and repeat the process. After that flip your dough so the bottom is now the top,
and cover. Let proof another 30 minutes and then place the covered dough in the
refrigerator to chill overnight. (This makes the dough much easier to shape and
also improves the flavor of the Brioche.)
Next morning, line a
baking sheet with
parchment paper.
Then remove the dough from the
refrigerator and
divide into 8 equal-sized pieces
(about 125 grams each). Then, working
with one piece of dough at a time, flatten into a round. (You may want to lightly
flour your hands.) Take the edges of the dough
and fold them into the center and gently seal. Then flip your dough over so the
smooth side is facing up. With the palm of your hand rotate the ball of dough on
your surface to create surface tension and to seal the edges of the dough
completely.
(See video
for demonstration.)
Place the rounds of the dough
on your baking sheet, spacing them several inches apart. Cover loosely with plastic wrap
that has been sprayed with a non stick spray or lightly oiled (this will prevent the buns from
sticking to the plastic wrap) and let proof
at room temperature (about 73 - 76 degree F) (23 - 24 degree C) until nice and
puffy and almost
doubled in size (because the dough is very cold, this
could take about 2 1/2 hours).
Next, preheat your oven to 350
degree F (180 degree C) with the oven
rack in the center of the oven.
When ready to bake, remove the
plastic wrap and, with a pastry brush, lightly brush the tops of the Brioche
with the beaten egg. If desired, sprinkle the tops with sesame seeds. Place in
the preheated oven and bake for about 20 minutes
or until golden brown and shiny. If you tap the bread it will sound hollow.
Rotate the pan front to back about halfway through baking.
(Internal temperature of a fully baked Brioche should be about 190 degree F (88
degree C)). Remove from oven and place on a wire rack to cool for about five
minutes before transferring to a wire rack to cool completely. Can be covered
and stored for several days or they can be frozen.
Makes 8 -
4 inch (10 cm)
Hamburger Buns.
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