Brioche Burger Buns using a Cecotec
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine sinking your teeth into a freshly baked burger bun, soft and pillowy, cradling your favorite patty with a warm embrace. These buns are not just a sidekick; they are the unsung heroes of the burger world, elevating every bite to a new level of deliciousness. Originating from the humble beginnings of 19th-century America, where they were first popularized by street vendors, burger buns have come a long way since then. With a hint of sweetness from granulated sugar and a touch of richness from butter, these buns are the perfect canvas for your culinary masterpieces. Fun fact: the world record for the largest burger bun was set in 2017 at a whopping 1,000 pounds! So why not whip up a batch of these delightful buns and join the burger revolution? Your taste buds will thank you!
Ingredients
- 100 g Water
- 100 g Milk
- 10 g Fresh baker's yeast
- 30 g Granulated sugar
- 5 g Salt
- 50 g Butter
- 500 g Flour t55
- 1 Egg
- 10 g White sesame seed
Steps
Dough
- Add 100 g of water, 100 g of milk, 10 g of fresh baker's yeast in the food processor bowl.
- Mix manual: 2:00min / 37°C / Speed 2.
- Add 30 g of granulated sugar, 5 g of salt, 50 g of butter, 500 g of flour t55, 1 egg in the food processor bowl.
- Mix knead: 3:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl in a mixing bowl cover with plastic wrap.
- Setaside the dough in the mixing bowl during 1h .
Shaping and Proofing
- Preheat the oven at 180°C.
- Line a baking sheet with baking paper.
- Gently deflate the dough.
- Divide it into 8-10 equal portions.
- Shape each portion into a smooth, round bun.
- Place the content of the dough on a baking tray.
- Setaside the dough on the baking tray cover with towel during 30min.
Baking
- Gently brush the tops of the buns with a beaten egg.
- Sprinkle 10 g of white sesame seed on the dough.
- Cook in the oven at 180°C.
- Transfer the content of the baking tray let cool.
- Serve Immediately.
