Light Brioche Burger Buns - Vỏ Burger Brioche Lạt

Name: Light Brioche Burger Buns - Vỏ Burger Brioche Lạt
Yield: 6 buns
Cuisine: American
Ingredients: 226 g bread flour (>13% protein); 4 g instant yeast; 46 g sugar; 2 g salt; 22 g heavy cream, room temp; 14 g milk, room temp; 76 g water; 22 g beaten egg and more for brushing; 28 g unsalted butter, cubbed, soften to room temp; pinch sesame (optional)

Linh @barofsweets

These medium-sized rolls were made using fast acting yeast with lesser egg, butter than traditional brioche. No more store-bought. No more stale buns. Ready to serve in less than 2 hours. Can be made into hot dog buns as well.

Recipe inspired by @rosetruong and @emilys_pallete15. Thanks ladies!

Linh @barofsweets

Recipe inspired by @rosetruong and @emilys_pallete15. Thanks ladies!

Saved

Ingredients

6 buns

226 gbread flour (>13% protein)
4 ginstant yeast
46 gsugar
2 gsalt
22 gheavy cream, room temp
14 gmilk, room temp
76 gwater
22 gbeaten egg and more for brushing
28 gunsalted butter, cubbed, soften to room temp
pinch sesame (optional)

Saved

Steps

1

In a mixing bowl with dough hooks, mix all ingredients together except butter. Note: place salt and dry yeast apart. Beat the dough until no more crumbs, 1-2 minutes.
2

Add in soften butter cubes one at a time and beat until windowpane, about 20 minutes. Cover with plastic wraps and let it rest it for 10-12 minutes.
3

Flour your work surface with all-purpose flour. Weigh the dough and divide it into 6 portions, ~73 g each. Form each portion to a ball.
4

Place the rolls onto a baking tray lined with parchment paper and cover with a damp tower for 45 minutes or until almost tripled in size. Preheat your oven to 180 C, no fan. Brush the balls with the leftover beaten egg. Sprinkle sesame on top.
5

Bake for 12 minutes or until golden brown.