2020-04-01_Bake_from_Scratch

55 bake from scratch

Makes 10 buns

Buttery and tender, our brioche buns are

the luxurious accompaniment your cookouts

need. We sprinkled them with sesame seeds

and fl aked sea salt for a touch of tradition.

2½ cups (313 grams) all-purpose fl our,

divided

2 cups (254 grams) bread fl our, divided

3 tablespoons (36 grams) granulated sugar

1 tablespoon (9 grams) kosher salt

2¼ teaspoons (7 grams) active dry yeast

1 cup (240 grams) water

¼ cup (60 grams) plus 1 tablespoon

(15 grams) whole milk, divided

¼ cup (57 grams) unsalted butter

2 large eggs (100 grams), room

temperature and divided

1 large egg yolk (19 grams), room

temperature

1 tablespoon (9 grams) sesame seeds

1½ teaspoons (5 grams) fl aked sea salt

1. In the bowl of a stand mixer fi tted with
   the paddle attachment, combine 1 cup
   (125 grams) all-purpose fl our, 1 cup
   (127 grams) bread fl our, sugar, kosher salt,
   and yeast.


2. In a medium saucepan, heat 1 cup

BRIOCHE BURGER BUNS

(240 grams) water, ¼ cup (60 grams)

milk, and butter over medium heat until

an instant-read thermometer registers

120°F (49°C) to 130°F (54°C). Add

warm milk mixture to fl our mixture, and

beat at medium speed until combined.

Add 1 egg (50 grams) and egg yolk, and

beat until combined. With mixer on low

speed, gradually add 1¼ cups (156 grams)

all-purpose fl our and remaining 1 cup

(127 grams) bread fl our, beating just until

combined and stopping to scrape sides

of bowl.

3. Switch to the dough hook attachment.
   Beat at low speed until a soft, somewhat
   sticky dough forms, 11 to 12 minutes,
   stopping to scrape sides of bowl and dough
   hook. Add up to remaining ¼ cup (31 grams)
   all-purpose fl our, 1 tablespoon (8 grams) at
   a time, if dough is too sticky. Turn out dough
   onto a lightly fl oured surface, and shape into
   a smooth round.


4. Lightly oil a large bowl. Place dough
   in bowl, turning to grease top. Cover
   and let rise in a warm, draft-free place
   (75°F/24°C) until doubled in size,
   45 minutes to 1 hour.


5. Line a baking sheet with parchment paper.


6. Lightly punch down dough. Cover and
   let stand for 5 minutes. Turn out dough

onto a lightly fl oured surface, and divide

into 10 portions (about 101 grams each).

Roll 1 portion into a smooth round. (See

Note.) (Keep remaining dough covered

to prevent it from drying out.) Press fl at

into a 3-inch disk. Repeat with remaining

dough, and place at least 2 inches apart on

prepared pan. Cover and let rise in a warm,

draft-free place (75°F/24°C) until puff ed,

30 to 45 minutes.

7. Preheat oven to 350°F (180°C).


8. In a small bowl, whisk together
   remaining 1 egg (50 grams) and remaining
   1 tablespoon (15 grams) milk. Brush buns
   with egg wash. Top with sesame seeds and
   sea salt.


9. Bake until golden and an instant-read
   thermometer inserted in center registers
   190°F (88°C), 12 to 15 minutes. Let cool
   on pan for 10 minutes. Remove from pan,
   and let cool completely on a wire rack.

Note: Both the Brioche Burger Buns and the

Pretzel Buns can be shaped using the hand-

rolling method (demonstrated below) or the

countertop-rolling method (demonstrated on

page 52). Either one will work wonders.

1. Turn out dough onto a lightly fl oured surface,
   and divide into 10 portions (about 101 grams
   each). Roll 1 portion into a smooth round,
   gently cupping and rolling dough between your
   palms to form a smooth ball. (Keep remaining

dough covered to prevent it from drying out.)

2. Press fl at into a 3-inch disk. Repeat with
   remaining dough, and place at least 2 inches
   apart on prepared pan.
   3. Cover and let rise in a warm, draft-free place
   (75°F/24°C) until puff ed, 30 to 45 minutes.
   Brush buns with egg wash. Top with sesame
   seeds and sea salt.

Shape and Bake: Brioche Burger Buns