Monday, February 21, 2011
Brioche Hamburger Buns
3 tablespoons warm milk
1 cup warm water
2 teaspoons yeast
2½ tablespoons sugar
1½ teaspoons salt
1 large egg
3 cups bread flour
1/3 cup all-purpose flour
2½ tablespoons unsalted butter, softened
1 large egg beaten with 1 tbsp. water, for egg wash
In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, water, yeast, sugar, salt and egg. Mix briefly to combine. Switch to the dough hook. Add the both kinds of flour to the bowl, and mix until incorporated and kneading on low speed for about 6 minutes (until the dough forms a ball and pulls away from the sides of the bowl. The dough will be somewhat tacky, but you want to avoid adding too much extra flour which will create tough buns.
Transfer the dough to a large bowl sprayed with nonstick cooking spray. Cover with plastic wrap and let rise in a warm place until doubled in size, 1-2 hours.
Line a baking sheet with parchment paper or a silicone baking mat. Using a dough scraper, divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place on the baking sheet, 2-3 inches apart. (I was able to fit all 8 on a large sheet pan with three on each side and two spaced in the center.) Cover loosely with lightly oiled plastic wrap and let rise again, 1-2 hours, until puffed up and nearly doubled.
Set a large metal pan of water on the lowest rack of the oven. Preheat the oven to 400˚ F. Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds. Bake the buns on the center rack of the oven (above the metal pan of water) about 15 minutes rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely