Half Brioche Half Sourdough Burger Buns

Name: Half Brioche Half Sourdough Burger Buns
Total time: 1200 s
Yield: 18 x 80g burger
Cuisine: British
Ingredients: 675 g bread flour; 225 g sourdough starter; 40 g Honey; 50 g Melted butter; 8 g salt; 7 g dried yeast; 2 eggs; 284 g tepid water; 1 egg yolk; 1 tbsp milk; 5 g sesame seeds

Chris Pearson @chrispearson81

A burger bun i had 6 years ago in a place i worked, ive never had a better one and ive eaten many burgers. this is my version and i love it. lightly butter it and char grill it inside to warm through, enhance the taste and hold the burger sauce beautifully.

Chris Pearson @chrispearson81

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Ingredients

20 mins

18 x 80g burger

675 gbread flour
225 gsourdough starter
40 gHoney
50 gMelted butter
8 gsalt
7 gdried yeast
2eggs
284 gtepid water
to glaze
1egg yolk
1 tbspmilk
5 gsesame seeds

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Steps

20 mins

1

Melt the butter slowly in a pan and put to one side
2

Put all wet ingredients plus the yeast in a mixer bowl and stir together. then add 3/4 of the flour and all the salt and mix together.
3

Put the dough hook on the mixer and knead for 8 mins on medium to low speed. Whilst that is needing slowly add a bit of the melted butter, then a bit of the leftover flour, then some more butter, then some more flour and so on until butter and flour are gone.
4

Shape the dough into a ball and put back into the now clean(ish) mixer bowl, cover and leave to proof for 2 hours.
5

Tip onto dry work surface and cut into two pieces. Then cut each piece into 9 (you can use a scale to be consistent, dont worry about adding bits to get weight right. You can do all 18 or put the other half in a bowl with cling film and put in fridge to do the next day (up to 36hrs).
6

With each piece now pinch the top and pull to the middle for a lttle knead, slight turn and repeat 8-10 times each piece to help shape into a ball. Then put the seam on the surface and roll with a cupped hand to create tension into a ball. Put onto baking tray with grease proof underneath.
7

Do all balls and leave to proof for 2 more hours with a piece of clingfilm loose on top.
8

With 30 mins left of proofing heat your oven to 200'.
9

Brush top with glaze (egg yolk and milk) and add sesame seeds.
10

Bake for 18-21 mins until dark. turn 2 or 3 times for even colour. Leave to cool 1hr
11

Leave to cool 1hr