Brioche Bun with a Clear Method

Brioche Bun with a Clear Method keeps the shopping list focused on +2 tbsp whole milk warm, dry active yeast 13g, and granulated sugar heaping. It serves 8 Buns.

Count on 30 minutes of prep, 12 minutes of cooking, 2 hours of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 1 cup +2 tbsp whole milk warm
• 4 teaspoons dry active yeast 13g
• 2 tablespoons granulated sugar heaping
• 4 cups all-purpose flour
• 5 tablespoons unsalted butter
• 1 tablespoon kosher salt
• 1 whole egg beaten for egg wash
• ¼ cup sesame seeds

How the cooking goes

1. In the bowl of a electric mixer combine yeast, milk (warmed to between 100 – 110°F) and sugar. Allow to sit, undisturbed, for about 10 minutes until bubbly.
2. To the mixer bowl add flour, butter and salt. Mix with paddle attachment to combine then switch to hook attachment and mix on medium to develop gluten. Mix until the texture looks smooth dough forms. It will pull away from the sides of the bowl and the surface will be smooth and slightly glossy.
3. Set in large bowl coated with cooking spray or lightly oiled. Cover the bowl with plastic wrap and proof in a warm spot until double in size. This will take approximately 1 – 1.5 hours.
4. For burger buns divide into 110 – 115 g pieces, or just eye-ball eight pieces. Slider buns or rolls should be between 45-50g and hotdog buns should be between 75-85g. This recipe will yield 8 hamburger buns, 36 slider buns or 22 hotdog buns.
5. Shape the dough: Take each piece and fold the four corners into the center. Flip it over (seam side down) onto an un-floured surface. Roll in the palm of your hand without letting the dough roll around, tighten it into a ball. Use your thumb to press the dough under itself and then pull back towards you with your other fingers. Tightening until the surface is smooth and the ball stands up tall and proud on the counter. Place on parchment lined sheet pan about 3 inches apart.
6. Spray the surface of plastic wrap with non-stick cooking spray and cover the dough directly on the surface.
7. Proof in a warm spot until they feel light and airy when gently squeezed. They will be a bit more than doubled, approximately 30-45 minutes depending on the heat of your kitchen.
8. Pre-heat the oven to 350°F convection (with the fan) or 375°F conventional (no fan) while the buns proof.
9. Brush the tops with beaten egg or melted butter. Sprinkle with sesame seeds (optional).
10. Bake in preheated oven until the surface is deep gold, approximately 12-15 minutes.

After it comes off the heat

Wait until the loaf is cool before slicing. Wrap it at room temperature, and freeze slices you will not eat in a couple of days.

If you want another plate from Dinner rolls, open Potato Rolls Baked Until the Tops Set and Dinner Roll Baked Until the Tops Set.